Course
Dinner
Servings
4
Tips & Tricks:
- 🔪 Skip steps with knife if you completed Prep Day!
- 🔪 Soup can be stored in the refrigerator for up to 5 days or frozen for a month.
- 🧀 Freshly grated cheese from a block will melt more smoothly into the soup, rather than pre-grated cheese. Quickly shred using your food processor, like this.
- 🧈 To make this recipe Keto friendly, serve with your favorite keto friendly crackers.
Ingredients:
- 4 tablespoons unsalted butter
- 1 small onion, chopped small
- 1 garlic clove, minced
- 1 cup half-and-half
- 4 cups vegetable
- 1 bay leaf
- Kosher salt and freshly ground pepper
- 1 1/4 pounds broccoli or 4 cups broccoli florets and stems, chopped small
- 2 large carrots, chopped tiny
- 8 ounces coarsely grated extra sharp cheddar cheese, plus a pinch extra for garnish
- Oyster Crackers or your favorite frozen garlic bread for serving
Directions:
- 🔪Veg + Cheese Prep
- Shred cheese with a hand grater or use your food processor.
- Chop onion, broccoli, carrots, and mince garlic up to 3 days before cooking the soup.
- 🔪 Cook Soup
- Melt the butter in a large pot or dutch oven over medium heat.
- Add the onion and garlic and cook until tender, about 3 to 5 minutes.
- Gradually whisk in the half-and-half until smooth.
- Add the broth, bay leaf, salt and pepper and bring to a simmer.
- Reduce the heat to medium-low and cook, uncovered, stirring occasionally, about 10 minutes.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes.
- Discard the bay leaf.
- Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one.
- Back on the stove, add cheese and whisk until melted, about 1 minute.
- Taste and add salt and pepper until it reaches desired flavor.
- Serve
- Serve in bowls, garnished with a pinch of cheese and oyster crackers or your favorite toasted garlic bread.
Reheat Options
- Soup can be stored in the refrigerator for up to 5 days or frozen for a month. Thaw overnight if frozen.
- Reheat soup in a pot, stirring occasionally, until warmed through. Or microwave for 2-3 minutes, stirring halfway through.