BROCCOLI AND CHEDDAR SOUP

By   April 21, 2017

 

Broccoli and cheddar soup/ Creamy Broccoli Soup/ Cream of Broccoli Soup/ Veras Cooking/ Verascoking.com/

This Broccoli and Cheddar soup is on a regular menu rotation at our house. It is creamy, delicious and healthy soup without any junk. There are, of course, so many variations of this soup, but this one is my favorite. It is so smooth and silky, lightened up with coconut milk, instead of cream, and perfectly reheats without separating.

Ingredients:

  • 1 tablespoon oil (I used avocado oil)
  • 1 onion, diced
  • 1 carrot, shredded
  • 2-3 garlic cloves
  • 4-5 small potatoes, cut in cubes
  • 3 broccoli stalks
  • 2 cups cauliflower florets
  • 1 Qt. chicken stock
  • 1 Thai Kitchen coconut milk
  • 2 cups cheddar cheese, grated
  • 1 cup parmesan (optional), grated
  • salt and pepper, to taste

Broccoli Cheddar Soup (1 of 21)

Remove broccoli florets and peel the hard outer layer from the stalks, cut into 1/4 inch slices. Reserve 1-2 cups florets for garnishing.

Broccoli Cheddar Soup (2 of 21)

In a large soup pot, over medium heat, in hot oil cook onion until tender, about 5 minutes. Season with salt and pepper. Add carrots, 1-2 cloves of minced garlic, chicken stock and potatoes. Bring to boil, and then add broccoli and cauliflower. Add coconut milk, top it up with water. Cook until all the vegetables are cooked through.

Broccoli Cheddar Soup (3 of 21) Broccoli Cheddar Soup (4 of 21)

Puree the soup in batches in a blender until smooth.

Broccoli Cheddar Soup (5 of 21) Broccoli Cheddar Soup (6 of 21)

Return the pureed soup to the pot, adjust seasoning, add cheese. Bring the soup just to simmer to allow cheese to melt.

Broccoli and Ceddar Soup/ Creamy Broccoli Soup/ Vera's Cooking/ Verascooking.com/

In a skillet, over medium-high heat, with some oil roast the reserved broccoli until it begins to brown. Add 1 minced garlic clove, 2 tablespoons of hot water, cover and remove from heat. Let steam for 1-2 minutes, until bright green.

Broccoli Cheddar Soup (11 of 21)

Serve soup garnished with broccoli and cheddar or parmesan cheese.

Broccoli and Cheddar Soup/ Creamy Broccoli Soup/ Cream of Broccoli Soup Vera's Cooking/ Verascooking.com/

Enjoy!

BROCCOLI AND CHEDDAR SOUP

BROCCOLI AND CHEDDAR SOUP

By: Verascooking.com

This Broccoli and Cheddar soup is creamy and delicious without any junk. It is smooth and silky, lightened up with coconut milk, instead of cream, and perfectly reheats without separating.

Ingredients

  • 1 tablespoon oil (I used avocado oil)
  • 1 onion, diced
  • 1 carrot, shredded
  • 2-3 garlic cloves
  • 4-5 small potatoes, cut in cubes
  • 3 broccoli stalks
  • 2 cups cauliflower florets
  • 1 Qt. chicken stock
  • 1 Thai Kitchen coconut milk
  • 2 cups cheddar cheese, grated
  • 1 cup parmesan (optional), grated
  • salt and pepper, to taste

Instructions

  1. Remove broccoli florets and peel the hard outer layer from the stalks, cut into 1/4 inch slices. Reserve 1-2 cups florets for garnishing.
  2. In a large soup pot, over medium heat, in hot oil cook onion until tender, about 5 minutes.
  3. Season with salt and pepper.
  4. Add carrots, 1-2 cloves of minced garlic, chicken stock and potatoes.
  5. Bring to boil, and then add broccoli and cauliflower.
  6. Add coconut milk, top it up with water.
  7. Cook until all the vegetables are cooked through.
  8. Puree the soup in batches in a blender until smooth.
  9. Return the pureed soup to the pot, adjust seasoning, add cheese.
  10. Bring the soup just to simmer to allow cheese to melt.
    Garnish
  1. In a skillet, over medium-high heat, with some oil roast the reserved broccoli until it begins to brown.
  2. Add 1 minced garlic clove, 2 tablespoons of hot water, cover and remove from heat.
  3. Let steam for 1-2 minutes, until bright green.
  4. Serve soup garnished with broccoli and cheddar or parmesan cheese.

This recipe is partially adapted from here.

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