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.
- 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
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.
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.
Puree the soup in batches in a blender until smooth.
Return the pureed soup to the pot, adjust seasoning, add cheese. Bring the soup just to simmer to allow cheese to melt.
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.
Serve soup garnished with broccoli and cheddar or parmesan cheese.
This recipe is partially adapted from here.