Healthier Broccoli Cheddar Soup

View fullsize

This is a delicious, vegetarian soup that is thick and silky, without the need for heavy cream. The potato and all that cheese add a thickness and heartiness to the soup. I love the bright green color and all those veggies in one bowl. The addition of spinach adds a lot of nutrients and brightens the color, without changing the taste of the soup for picky eaters. We served the soup in homemade bread bowls, but cheesy croutons would be a good option too.

Tips:

• For cheesy toasts, preheat your broiler. On a baking sheet add slices of French bread, topped with more cheddar cheese. Broil until the cheese is melted and browning, Allow the toasts to cool for a minute, then cut into bite-sized pieces.

Healthier Broccoli Cheddar Soup

Serves 4

PREP 20 minutes

COOK 25 minutes

INGREDIENTS

1 large onion, chopped

4 garlic cloves, smashed

3 tablespoons butter

½ tsp. crushed red pepper flakes, optional for heat

Kosher salt and freshly ground black pepper

2 heads of broccoli

4 ounces, or a container of baby spinach

1 medium russet potato, peeled and chopped

6 ounces cheddar cheese, about 2 cups

INSTRUCTIONS

1. Melt 3 Tbsp. unsalted butter in a large Dutch oven over medium-low heat.

2. Add onion, garlic, red pepper flakes and season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened about 8–10 minutes.

3. Meanwhile, prepare the broccoli. Trim the bottoms of 2 heads of broccoli. Chop the stalks into small pieces. Cut the larger florets into smaller pieces. Set aside about a cup of the florets and chop them or separate them into smaller pieces, think what can fit on a spoon.

4. Add broccoli stalks, potato pieces and larger florets to pot and stir to coat in butter. Pour in 5 cups water, add 1 tablespoon of Kosher salt, and bring to the soup to a boil over a high heat. Once boiling, lower the heat to keep the soup simmering. Cover the pot and cook until the potatoes and broccoli stalks are tender, about 20 minutes.

5. Blend the soup in at least 2 batches, being careful to cover the blender with a kitchen towel to avoid an explosion. Filling the blender only halfway will help too.

6. Return the soup to a simmer and add the tiny florets to the puree. Cook the soup until the broccoli is a bright green, about 3-5 minutes.

7. Lower the heat and add cheddar cheese and stir until smooth.

8. Add freshly ground black pepper and taste for salt. Enjoy!