This is our favorite broccoli cheese soup. The flavor is simply incredible. It's creamy, cheesy, and has the perfect amount of broccoli bites hiding in the thick soup. We lighten it up by eliminating the usual flour and butter roux, but you will never know that this is a healthier version.
Ingredients
2headsbroccoli
2tablespoonsbutter
2medium onions, chopped
3clovesgarlic, smashed with the side of your knife
1mediumrusset potato, peeled and diced
4cupsvegetable or chicken stock
1teaspoonEACH: sea salt and pepper
8ouncesextra-sharp cheddar cheese, grated
Instructions
Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces.
2 heads broccoli
Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes.
2 tablespoons butter, 2 medium onions, 3 cloves garlic
Add the broccoli stems, potato, chicken stock, salt, and pepper to the pot and bring it to a boil. Reduce the heat and simmer, uncovered, for 5 minutes.
1 medium russet potato, 4 cups vegetable or chicken stock, 1 teaspoon EACH: sea salt and pepper
Add HALF the broccoli florets and simmer the soup for another 5 minutes, or until the potato and broccoli stems are soft. Blend the soup using an immersion blender or carefully working in batches with a regular blender.
Add the remaining broccoli and the cheddar cheese to the pot and stir well. Let the broccoli cook for 3-4 minutes to soften the broccoli.