Creamy Broccoli Cheddar Soup
A comforting, velvety, and cheesy bowl, gluten-free.
- Prep time: 15 minutes
- Cook time: 30 minutes
When fall starts peeking around the corner and you're craving comfort without the fuss, this broccoli cheddar soup is your best friend. Creamy, brightened with lemon, and generously cheesy, it transforms a sometimes overlooked veggie into the absolute star of your table.
Ingredients
-
broccoli
-
shallots
-
lemon juice
-
vegetable broth
-
pepper
-
salt
-
onions
-
yogurt
-
potatoes
(skin on) -
curly parsley
-
bay leaf
-
olive oil
-
almond milk
plain -
cheddar cheese
Recipe steps
Sauté the aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the minced shallot and red onion. Sauté until lightly golden and fragrant.
Prepare the broth
Pour in the lemon juice, vegetable broth, and the remaining olive oil. Season with salt and pepper. Reduce heat to medium, add the chopped potatoes, and bring to a boil. Cook until the potatoes are tender.
Cook the broccoli
Add the chopped broccoli (stems and florets), setting aside a few florets for garnish. Cover and cook until the broccoli is tender. Turn off the heat.
Blend the soup
Transfer the contents of the pot to a large bowl and let it cool slightly. Stir in the fresh parsley, plain yogurt, and almond milk. Blend in batches until perfectly smooth, with no chunks.
Finish and serve
In the pot, sauté the reserved broccoli florets with a little broth for one minute. Pour in the blended soup, add the bay leaf, and let it simmer uncovered for 20 minutes, stirring regularly. Remove the bay leaf, stir in the shredded cheddar, and mix until melted. Serve piping hot.
Tips and variations
- No almond milk? Use oat milk or coconut milk for an even creamier version.
- Add a pinch of freshly grated nutmeg for a cozy little twist.
- For a vegan version, swap the yogurt for plant-based yogurt and the cheddar for a vegan cheese that melts well.
Anti-waste tips
Don’t toss those broccoli stems!
They’re just as nutritious as the florets. You can:
- Peel and cut them into sticks for snacking with a dip
- Grate them raw into a salad or coleslaw
- Toss them into a veggie stir-fry
The lemon zest can be grated and frozen to add flavor to your future baked goods, dressings, or pasta dishes.
