The Best Broccoli Cheese Soup
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
Ingredients
Units
Scale
- 2 Medium Heads of Broccoli- Florets and Stems separated (Stems peeled and diced small, Florets cut into bite size pieces)
- 1 Small Yellow Onion (Diced)
- 3 Cloves Garlic (Minced)
- 2 TBS Avocado or Coconut oil
- 3 Medium Russet Potatoes (Peeled and diced small)
- 32 oz Chicken or Vegetable stock (or 4 cups homemade stock)
- 2 cups Water
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Ground Coriander
- 1/2 tsp Dijon Mustard
- 1/4 cup Heavy Cream
- 1 cup Shredded sharp cheddar
Optional toppings
- Shredded cheese
- Croutons
- Green onions
- Toasted sunflower seeds
Instructions
- Put your soup pot on a medium-high burner. Add your oil, onions, and garlic. Saute until they are soft.
- Add potatoes, broccoli stems, stock and water. Cover and cook for 20-25 minutes, until the stems and potatoes are soft.
- Using an emulsion blender blend everything until smooth. Alternatively you can blend the soup in a normal blender or food-processor in batches and return it to the soup pot once everything is smooth.
- Stir in your spices, cream, mustard, and broccoli florets. Replace the lid and cook for 10 minutes.
- Add shredded cheese and stir until it's melted and fully incorporated.
- Serve hot with your choice of toppings.
Find it online: https://astraykitchen.com/the-best-broccoli-cheese-soup/
