Broccoli Cheddar Soup
🍽️

Broccoli Cheddar Soup

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:

  1. 🔪Veg + Cheese Prep
    1. Shred cheese with a hand grater or use your food processor.
    2. Chop onion, broccoli, carrots, and mince garlic up to 3 days before cooking the soup.
  2. 🔪 Cook Soup
    1. Melt the butter in a large pot or dutch oven over medium heat.
    2. Add the onion and garlic and cook until tender, about 3 to 5 minutes.
    3. Gradually whisk in the half-and-half until smooth.
    4. Add the broth, bay leaf, salt and pepper and bring to a simmer.
    5. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, about 10 minutes.
    6. Add the broccoli and carrot to the broth mixture and simmer until tender, about 15 to 20 minutes.
    7. Discard the bay leaf.
    8. Puree the soup to your desired texture — I like mine fairly chunky, just lightly blended — with an immersion blender or in an upright one.
    9. Back on the stove, add cheese and whisk until melted, about 1 minute.
    10. Taste and add salt and pepper until it reaches desired flavor.
  3. Serve
    1. Serve in bowls, garnished with a pinch of cheese and oyster crackers or your favorite toasted garlic bread.

Reheat Options

  1. Soup can be stored in the refrigerator for up to 5 days or frozen for a month. Thaw overnight if frozen.
  2. Reheat soup in a pot, stirring occasionally, until warmed through. Or microwave for 2-3 minutes, stirring halfway through.