Creamy Broccoli and Cheddar Cheese Soup
 
Prep time
Cook time
Total time
 
A delicious and satisfying vegetarian soup, perfect for cold, winter days
Author:
Recipe type: Winter Soup
Serves: 4
Ingredients
  • 3 TBSP. extra virgin olive oil
  • 1 medium onion, diced
  • 1 lb. (about 6 cups) broccoli florets
  • 3 cups chicken stock (low sodium) or vegetable stock
  • 2 small Yukon gold potatoes, peeled and cut in small pieces
  • ½ tsp. sea salt
  • ¼ tsp. freshly ground pepper
  • ½ tsp. ground mustard
  • ¼ tsp. turmeric (optional)
  • ½ cup whole milk or, half and half
  • 1 cup extra-sharp cheddar cheese, grated
  • 1-2 TBSP. fresh lemon juice
  • -- pinch of red pepper flakes (for topping - optional)
  • -- fresh chives (for topping - optional)
  • -- bread croutons (for topping - optional)
Instructions
  1. Set a medium pot over medium heat and add the olive oil. Stir in the onion and cook for a couple of minutes until softened. Separate the broccoli florets, cut them into smaller pieces if they are large, and add them to the pot.
  2. Next, add the stock, the cubed potatoes and the seasoning. Bring to a boil, then, reduce the heat to medium-low. Cover the pot and cook for 15 minutes. Test the potatoes to make sure they are fully cooked.
  3. Turn off the heat, uncover the pot and let the soup cool for a few minutes. Pour the soup into a blender, (or use an immersion blender) and purée until smooth.
  4. Return the blended soup to the pot. Reheat gently over medium heat, until everything is heated through.
  5. Stir in the milk and ¾ of the grated cheddar cheese. Cook very gently, until the cheese is melted. Add the lemon juice, taste, and adjust the seasoning. You will probably need a little more salt and pepper.
  6. Divide among four bowls. Sprinkle with the remaining cheese, top with croutons, a drizzle of extra virgin olive oil and serve.
Notes
-- If you are using broccoli with its stalks, remove the outer layer of the stalks with a vegetable peeler. Separate the stalk from the florets and then cut the stalk into small pieces, which you can sauté along with the onions
-- To store the leftovers, place in an airtight container and refrigerate for 4-5 days.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/creamy-broccoli-and-cheddar-cheese-soup/