Broccoli Cheddar Soup

Serves 4-6 | Prep Time: 10 minutes | Cook Time: 25 minutes

This is an easy and super delicious way to get a ton of veggies into your meals. If you’re looking for a lactose free option look for aged cheddar. Grab some of those crunchy chickpea snacks in the store and add them to your soup for some texture.

Ingredients

1/4 cup extra virgin olive oil
1 small onion
2 cloves garlic, skin removed and crushed
1 small sweet potato (any variety will do)
1 head cauliflower, roughly chopped
2 teaspoons smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder
Kosher salt to taste
1 quart vegetable/ stock (I like Kettle and Fire)
1 crown broccoli, cut into small florets
1 cup whole milk (or almond milk)
2 cups shredded sharp cheddar cheese
Optional: croutons, crunchy chickpeas

Chef Tips

The purpose of the milk is to give body and add some more liquid to the blended soup. You can also use more stock or water in its place.

Preparation

Step 1

Preheat a dutch oven or heavy bottom pot over medium heat. Add the olive oil, onion, garlic, sweet potato, and cauliflower. Season with salt and sweat for 7-8 minutes; stirring occasionally.

Step 2

Add the smoked paprika, onion powder and garlic powder and toast in the vegetables for about 30 seconds. Add in the stock just to cover the vegetables. Bring to a simmer and cook until all the vegetables are tender. About 10 minutes.

Step 3

Using a stick blender or high speed blender blend until smooth. Please be careful to only fill the canister half way if using the high speed blender. Place the soup back onto a medium flame, along with the milk and add in the broccoli. Season the broccoli with a little salt. Partially cover and cook until the broccoli is tender. About 5 minutes.

Step 4

Whisk in the cheddar until melted. Season soup with freshly ground black pepper and taste again. Laddle into bowl and top with some crunchy croutons or chickpeas if using. Enjoy!