Cream Of Broccoli Soup With Cheddar (And No Cream!)
718
- Prep Time15 min
- Total Time35 min
- Makes8 servings
Celebrate warm food and sweater weather with a hearty colourful bowl — it's pure comfort on a wintry day.
Ingredients
1 bunch broccoli
2 tbsp butter
1 onion, diced
3 garlic cloves, minced
1 1/2 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour
900 mL no-salt vegetable broth
2 cups milk
1 1/2 cups shredded old cheddar, plus more for garnish (optional)
cayenne, (optional)
Instructions
TRIM and finely chop broccoli, keeping stems and florets separate (6 cups).
MELT butter in a large pot over medium. Add onion and broccoli stems. Cook, stirring occasionally, until stems begin to soften, about 7 min. Add garlic, salt and pepper and stir until fragrant, 2 min. Add flour and cook for 1 min.
GRADUALLY stir in broth and milk. Bring to a boil, then reduce heat to medium-low. Simmer until stems are fork-tender, about 4 min, then add florets and simmer until tender, about 4 more min. Remove from heat.
PURÉE soup with an immersion blender until smooth. Return pot to heat, reduced to low, and stir in cheddar. Ladle cream of broccoli soup into bowls and top with additional cheese and cayenne.
Nutrition (per serving)
Calories 191, Protein 17g, Carbohydrates 14g, Fat 12g, Fibre 2g, Sodium 654mg.
Excellent source of vitamin C.
A cream of broccoli soup without the cream? That's right! This soup still has an ultra-creamy texture, but leads with a healthier ingredient list.
Get more of our best soup recipes here.
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