Cream of Broccoli Soup (Edit recipe)

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This is a quick easy recipe for a yummy filing soup. Great for a weeknight dinner and cool way to get lots of veggies in. This version is vegetarian and gluten free. Top however you like, we prefer a bit of grated cheddar cheese or scallions.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 4

Ingredients

1 Tbsp Butter, Salted
1 Tbsp Extra Virgin Olive Oil
1 Onion, any color, diced
3 pieces Celery, small chop
2 head Broccoli, small chop, see notes below
2 cups Whole Milk
1 cup Vegetable Broth, or chicken broth
1 tsp Salt
1 cup Sharp Cheddar Cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a Dutch oven add the butter, oil, onion, and celery. Stir and let cook on medium for 5 minutes.
Add broccoli, stir and let cook 7-8 minutes.
Add milk, broth, and salt cover and let cook for about 20 minutes.
Check the broccoli bits (especially the stalk parts) to see if it is soft. If soft it is done, if not cook another 5-10 minutes.
Once soft use an emersion blender to blend until smooth.
Add 3/4 of the cheese and stir to melt.
Spoon into bowls and top with grated cheddar cheese, scallions, bacon, or whatever sounds good.

Notes

I like to chop up about 2” of the stalk. It is full of nutrients and this helps increase the flavor and stretches the shopping dollar.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	367
Fat:	29 g
Carbohydrates:	9 g
Protein:	19 g
Cholesterol:	83 g
Sodium:	1196 mg
Fiber:	0 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.