broccoli soup recipe

Cheesy broccoli soup with cheddar cheese is a great easy dinner for any time of the year.

Broccoli Cheddar Cheese Soup 

butter

½ cup onion, diced small

carrot, chopped

garlic,

flour

salt

pepper

½ cups half and half

vegetable broth

broccoli, chopped small

cheddar cheese, shredded

Melt butter in a stock pot over medium...

Melt butter in a stock pot over medium heat. Add the carrots and the onion and sauté until tender, 4 to 5 minutes. Whisk in the flour and continue to stir for about 5 minutes. Slowly add the half and half and continue to stir until smooth. Pour in the vegetable broth and stir until well blended. Add the salt, pepper and the garlic.

Reduce the temperature to medium low and simmer...

Reduce the temperature to medium low and simmer until mixture thickens, about 8 to 10 minutes.

Add the broccoli and simmer until tender, about...

Add the broccoli and simmer until tender, about 15 minutes. Add the cheese and cook until cheese is melted, 4 to 5 minutes.

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free &amp; Vegan-adaptable!

Creamy Broccoli Soup with Pesto 

lbs broccoli, stems too!

olive oil (or butter, or ghee)

onion,

4-6 garlic cloves, rough chopped

veggie broth

almond milk (or cashew milk, whole milk

basil

Pepper

cayenne (optional)

plain yogurt

Thinly slice the broccoli stems and break apart the florets into very small pieces. Chop the onion and garlic.

In a heavy bottom pot or dutch oven, heat the oil over medium heat. Saute the onion and garlic with a pinch of salt, until golden and fragrant, about 4-5 minutes.

Add the broccoli stems, and pour in the stock or broth and bring to boil. Cover, lower heat, and simmer gently 3-4 minutes.

Place the broccoli florets over the top. Don&#8217;t mix them in. Cover, and simmer gently, allowing the florets to steam, until fork-tender, about 5 minutes. You want them tender enough to blend but not overly cooked or you&#8217;ll lose that vibrant color.

Turn the heat off. Blend in two batches (I found using a blender was better here, my immersion blender did not work as well) adding half of the almond milk to each batch, along with the basil. Blend until smooth. Add a handful of spinach for richer color if you like.

Return the soup to the pot and stir in the yogurt or sour cream or even a splash of heavy cream. Gently warm the soup and season with salt and pepper to taste.

Serve with a swirl of pesto, crusty bread, or Parmesan crips. Enjoy!

Very  good  I used  coconut milk  and a mushroom  stalk for mine and added nutritional  yeast  as a cheese  sub very good

Excellent! I made this completely vegan - I had leftover vegan sour cream and arugula pesto in the freezer which I added to the pot (as per the expert tips) and it was simply delicious!

So delicious! A very different soup with a creamy yet vibrant feel. Thanks Sylvia, this is another gem I find through you.

https://content.jwplatform.com/videos/coavH32j.mp4

This Creamy Broccoli Soup with Pesto is deeply nourishing, full of flavor, and made with simple ingredients in under 35 minutes. Gluten-free & Vegan-adaptable, with a video.

Creamy Broccoli Pesto Soup

This Broccoli Pea Soup is a healthy and nourishing recipe that comes together in 20 minutes! It&#39;s a delicious way to eat more greens and is made with 8 ingredients only!

Broccoli Pea Soup Recipe

white onion, chopped

celery sticks, chopped (chopped)

garlic, minced

potatoes, roughly chopped ((2 medium potatoes))

peas

tsp pink salt

crakced black pepper,

½ cup parsley, chopped ((or another herb of choice,

full-fat coconut milk,

To a medium-sized pot, heat olive oil over medium heat. Once hot, add onion and celery and saute for 7-8 minutes.

Next, add the potatoes and garlic and continue cooking for 2-3 minutes, or until the garlic is fragrant and you can smell it.

Add vegetable broth, salt, black pepper, and stir. Bring to a boil and simmer on medium heat for 10 minutes.

Add broccoli and continue cooking for 7-10 more minutes. Then, add frozen peas and simmer for 3 minutes. When all of the vegetables are soft, remove from the heat and add the parsley or any fresh herbs of choice.

Using an immersion blender, blend the soup until creamy and smooth. (If are using a standard blender it&#39;s important to let the soup cool a bit before transferring it. Don&#39;t fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).

Add this point, you can taste and adjust the seasoning, and the thickens of the soup if needed. If it&#39;s too thick, add more vegetable broth, one cup at a time, until you reach the desired consistency.

Top 3 broccoli soup recipe recipes from across the web

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Top Tags

Broccoli Cheddar Cheese Soup

Creamy Broccoli Soup with Pesto

Broccoli Pea Soup Recipe

Top 3 broccoli soup recipe recipes from across the web

The most viewed broccoli soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Cheddar Cheese Soup

Creamy Broccoli Soup with Pesto

Broccoli Pea Soup Recipe

The most viewed broccoli soup recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine