Lightened-Up Broccoli Cheese Soup at home
- Yield 4
- Prep 5 minutes
- Cook 40 minutes
- Total 45 minutes
Lightened-Up Broccoli Cheese Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 medium russet potato (about 8 ounces), peeled and diced into ½-inch cubes
- 1/2 teaspoon smoked paprika
- 1 pound frozen broccoli florets
- 8 ounces sharp cheddar cheese, freshly grated
- fine sea salt and freshly-ground black pepper
- optional toppings: oyster crackers or croutons, extra shredded cheese and/or sliced green onions
Method
Sauté. Warm oil in a large stockpot over medium-a hot burner. Tip in onion and carrots and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the vegetable broth, potato, smoked paprika and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low let it bubble gently). Lid and let it bubble gently for 10 minutes, or until the potatoes are nearly tender. Stir in the broccoli and cook for 10 minutes, or until tender.
Purée. Take an immersion blender to purée the soup until smooth. Or move the soup in batches to a traditional blender and purée until smooth.
Finish. Stir in the cheddar cheese until it has completely melted. Taste the soup and season with plenty of salt and pepper, as needed.
Plate Plate warm with your desired toppings and enjoy!
