Broccoli and Cheddar Soup
This veggie packed broccoli and cheddar soup is comfort food in a bowl and slammed with ingredients you can feel really great about eating. I was inspired to make this by an amazing Canadian Chef Laurent Dagenais who recently posted a broccoli soup that immediately made me want to make my own version.
Get Excited!
Now I know some might not get excited about this one, but let me tell you this is delicious. Creamy, smooth, with hints of cheddar. Perfect soup to make on a cold day, or just when ever you want to enjoy a big old serving of vegetables.
How to make this Broccoli Soup
- Prep your veggies and get a large pot heating over medium high heat. I love making soup in a cast iron dutch oven.
- Drizzle in some olive oil and butter and once pot is at temperature drop in onions, leeks, and garlic. Saute.
- After the onions are translucent, drop in the broccoli and saute for 3 minutes.
- Next up add in the litre of stock and bring it up to a simmer. Allow the broccoli to simmer for about 10 minutes or until the stems are soft.
- Add in the spinach, cheddar, milk, and salt.
- Carefully pour the mixture into a blender and blend until smooth.
- Pour into a bowl and top with croutons, cheddar cheese, and black pepper.
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Ingredients:
- 1 onion, diced
- 1 1/2 cups leek, chopped
- 3 cloves garlic, minced
- 2 tbs olive oil
- 1 tbs butter
- 4 cups broccoli (stems and florets) approx 3 full broccoli
- 1 litre stock
- 1 1/2 cup Earths Own Alt Milk
- 2 cups spinach
- 2 cups cheddar cheese, shredded
- 1 tbs salt
- 1 tbs pepper
Topping
- 1/2 cup cheddar cheese, shredded
- 1/2 cup homemade croutons
Instructions:
- Add garlic and olive oil to a large pot over medium high heat. Once temperature has been reach add in garlic, onions, and leeks. Saute for 3 minutes or until onions are translucent. Next up add in the broccoli and give it a bit of a stir so it can get cozy with the rest of the ingredients.
- Pour in 1 litre of stock of your choice. Bring up to a simmer and allow the mixture to bubble away for about 10 minutes or until the broccoli starts to get soft.
- Next add in spinach, cheddar cheese, Earths Own Alt milk, salt, and pepper. Now using a blender or an immersion blender, carefully blend the soup until nice and smooth. Taste for seasoning.
- Pour soup into bowls and top with croutons and cheese.
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This is a great recipe. Will make it again!
Glad you loved this one, Bridget!
Easy recipe and generally tastes good but far too salty with 1 tablespoon as the recipe calls for! I will try again with less salt.
Salt levels can definitely vary depending on the broth and cheese used, so adjusting to taste is a smart move. Hope the next batch is just right, Debbie!