BROCCOLI AND CHEDDAR SOUP
Loaded with the nutrition locked inside, Broccoli and Cheddar Soup is the perfect personal bowl of soup with fresh broccoli florets mixing in the warmth of sharp cheddar cheese for a really yummy bowl of goodness. A further depth of flavour comes from sautéed onion and garlic while vegetable broth and milk create the smooth, velvety base. Whatever milk works for you, be it dairy or plant-based, this is such an easy soup to make and great for a quick lunch or light dinner. It is packed with broccoli’s great goodness and the splurge of melted cheddar.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
American
PREPARATION / TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION / HOLIDAY
Fall, Winter, Family Reunion, Thanksgiving, Halloween
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Quick & Easy, Kid Friendly, Gluten-Free (if using gluten-free broth)
DISH TYPE
Soup / Stew
INGREDIENTS
- 1 cup broccoli florets
- ¼ onion, chopped
- ½ cup vegetable broth
- ¼ cup shredded cheddar cheese
- ½ cup milk (dairy or plant-based)
- ½ tbsp olive oil
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 280
- Protein: 10g
- Fat: 18g
- Carbohydrates: 16g
- Fibre: 3g
- Sodium: 450mg
PREPARATION OF BROCCOLI AND CHEDDAR SOUP
- Sauté the onions: Use some olive oil in a medium saucepan over medium heat. Add chopped onion and sauté for 4-5 minutes or until they appear to be softened and translucent.
- Add the garlic and broccoli: Throw in the minced garlic and broccoli florets; cook for another 2-3 minutes, stirring at times, until the broccoli is tender and slightly softened.
- Add broth and simmer: Add the vegetable broth, let it simmer, cover it and cook for around 10 minutes or until broccoli is tender.
- Blend the soup: Puree the soup to a smooth consistency using an immersion blender. Otherwise, transfer the mixture to a blender, puree and then return it to the pot.
- Add milk and cheese: Stir in the milk and shredded cheddar cheese. Let simmer over low flame until the cheese has melted entirely and the soup is creamy.
- Season and serve: Adjust the seasoning with salt and pepper according to taste. Serve hot, garnished with extra cheese or a sprinkle of black pepper.
PREP TIME
10 minutes
COOKING TIME
15 minutes
TIPS
- For a smoother soup, blend the mixture thoroughly. If you prefer some texture, blend only half the soup, leaving some of the broccoli chunky.
- For a thicker soup, reduce the amount of broth or add more cheese.
- Sharp cheddar works best for flavour, but feel free to mix in other cheeses like Gruyère for a deeper taste.
VARIATIONS
- Replace the cheddar with a dairy-free alternative to make the soup vegan.
- Add ¼ cup cooked potatoes or cauliflower for a heartier version.
- For an added protein, stir in a handful of cooked chickpeas or white beans.
- If you like a bit of spiciness, you can also add some cayenne pepper or red pepper flakes to the mixture while cooking.
PREPPING AND STORAGE
- Fridge: Store the leftover broccoli and cheddar soup in an airtight container for up to 3 days in the fridge. Heat over medium stovetop, stirring occasionally, or reheat in the microwave.
- Freezing: This broccoli and cheddar soup freezes well. Let it cool completely before transferring it to the freezer containers. Store for up to 3 months. Thaw overnight in the fridge before reheating. Stir well when reheating since the cheese will be a bit separated.
