Description
A simpler, lighter, kid-friendly version of cheddar broccoli soup. Perfect for soup season and a great way to serve broccoli to little ones. Swapping to vegetable stock and switching to plant-based milk and cheese can easily be vegetarian or vegan. This comforting soup is ready in less than an hour and is perfect for those cold winter days.
Ingredients
Units
Scale
- 1 onion chopped
- 1 stalk celery chopped
- 1 carrot peeled and chopped
- 1 1/2 tbsp all-purpose flour
- 1–2 tbsp oil (avocado or grapeseed oil)
- 5 c of chicken or vegetable stock
- 3 c broccoli florets (about 2 heads – fresh or frozen)
- 1 c sharp white cheddar cheese
- 1/2 c milk or cream (or half in half)
- Salt and pepper to taste
Instructions
- Wash, peel, and chop carrots, onion, and celery. In a large pot add oil and sauté chopped vegetables on medium heat for about 5-7 minutes, stirring.
- Once vegetables are cooked, add 1½ tablespoons of flour. Stir until the flour is well incorporated and slowly add chicken or vegetable broth.
- Stir and add washed and cut broccoli florets. Simmer on low for 10-15 minutes until broccoli is cooked through.
- Use a hand-held immersion blender or carefully transfer soup into a blender and blend soup until smooth. Add back to the pot and add seasoning, milk, or cream, and one cup of grated white cheddar cheese.
- Soup is ready for serving.
Notes
- An immersion blender does a great job in blending the soup but if you want the puree the soup with no signs of broccoli chunks, it is best to use a blender.
- Store in the fridge in an airtight container for up to 3 days. Reheat on the stovetop.
- Freeze by storing in a freezer-safe container for up to 3 months, thaw, and reheat on the stovetop.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop
