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1 Clean and cut the broccoli and separate the florets from the stalk. Roughly chop the stalks and cut the florets into small pieces.
2 Heat the olive oil with one-third of the butter in a pot or a saucepan. When melted, add the roughly chopped onion and the broccoli stalks. Fry on medium heat until they start to brown. Add garlic cloves and keep frying until lightly browned.
3 Season with salt, pepper, paprika and cayenne pepper. Combine well and cook for another minute.
4 Add broth and stir well. Cover and let simmer for 5 minutes.
5 Transfer the cooked vegetables and broth into a food processor and pulse until the ingredients are smooth and creamy soup.
6 In the same pot heat the rest of the butter and fry the broccoli florets. Stir the broccoli only occasionally to get a lovely roasted flavor.
7 Pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip the sieve. Combine well and add more salt and pepper if needed. If the soup seems to be too thick, add some water or broth.
8 Allow the mixture to simmer for a few minutes.
9 Add cream and cheese and mix well. Cook until the cheese has melted.
10 Serve hot and garnish with some shredded cheddar cheese.