Creamy Broccoli Cheddar Soup
Broccoli florets and baby spinach bring the green while the cheese brings the cream to this creamy broccoli cheddar soup that is a nutritious and sumptuous feast perfect for those cold nights in.
Servings 4 Servings
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 sticks celery chopped
- 2 carrots peeled and chopped
- 1 head broccoli cut into florets
- 2 cups Baby spinach
- 2 tbsp flour
- 2 cups half-n-half
- 2 cups chicken stock
- 1 tsp ground coriander
- 2 tsp ground paprika
- salt and pepper to taste
- 2 cups cheddar cheese
In a large pot over MEDIUM heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 – 5 minutes until the onions are fragrant and a little browned.
Take the pot off the heat and sprinkle in the flour. Stir then pour in the milk and stir once more. Add in the chicken stock, broccoli, spinach, coriander, and paprika. Replace on the stovetop, cover and allow to simmer for 15 – 20 minutes. Stir occasionally to prevent lumps from forming on the bottom of the dish.
Stir in the cheddar cheese and simmer for another minute. Add salt and pepper to taste. Use a stick blender to puree a little before serving.
- This soup does get thick when you allow it to cool but loosened up again when warmed up. If it is too thick when warm, then you can add a little more milk or water. The next time you can cook it on a lower heat with the lid on.
- You can use cauliflower instead of broccoli if you prefer, though it will really change the look and flavor of the soup. While cauliflower is certainly good for you, the substitution will lower the nutrient count -- broccoli really is a superfood.
Calories: 592kcal | Carbohydrates: 31g | Protein: 26g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 702mg | Potassium: 1070mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8951IU | Vitamin C: 146mg | Calcium: 642mg | Iron: 3mg