This broccoli Cheddar Soup is perfect for the colder months to come!
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The ingredients
Broccoli
Potatoes
Leek
Garlic
Milk
half and half
cheese
See the recipe card for quantities
Step-by-step preparation with photos
Step 1: In a medium saucepan, heat olive oil over medium heat. Add leek and garlic. Sauté for about 3 minutes.
Step 2: Add broccoli, potatoes, vegetable broth, and skim milk. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
Step 3: With an immersion blender, blend the soup to your liking.
Step 4: Stir in half and half cream and cheese Taste and adjust seasoning with salt, pepper
FAQ'S
Can I freeze broccoli cheese soup?
No, since there is dairy in this soup, the texture will become grainy if you freeze it.
How long is broccoli good for in the fridge?
Properly stored, broccoli lasts about three to five days in the fridge
Is using skim milk will change the taste of the soup?
Not at all, it will taste just as good and it will be just as creamy, thanks to the cheese and potatoes.
Soup Recipes
Broccoli and cheese soup
Ingredients
- 1 tablespoon olive oil
- 5 cups broccoli chopped
- 2 potatoes chopped
- 1 leek chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 2 cups skim milk
- 2 cups sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- In a medium saucepan, heat olive oil over medium heat. Add leek and garlic. Sauté for about 3 minutes.
- Add broccoli, potatoes,vegetable broth, skim milk. Simmer soup over medium-low heat for 10-15 minutes, or until the vegetables are tender.
- With a immersion blender, blend the soup to your liking.
- Stir in half and half cream and cheese. Taste and adjust seasoning with salt, pepper.
- Serve warm and enjoy
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