Soup is a versatile menu item. It can be served in a cup as a first course or featured in a bowl as a main meal. And there are many different types of soups out there, from a hearty beef barley or thick clam chowders to a lighter chicken consume or vegetable broth. Soups can be served hot, as in the case of chicken noodle soup, or chilled like gazpacho, a blended soup made of raw vegetables. Broccoli cheese soup is generally a crowd pleaser. Not only is the recipe super easy to prepare, but it is also nutritious. Per WebMD, broccoli contains vitamins and minerals that include calcium, iron, phosphorous, potassium, zinc, thiamin, riboflavin, niacin, vitamins A, B6, B12, D, E and K, and folate. Wow! Such amazing health benefits from one green vegetable!
Delicious Broccoli Cheddar Soup
Serves 6 to 8
Ingredients:
• 2 Tablespoons of high-quality butter
• 2 Tablespoons of high-quality olive oil
• ¼ of a medium onion, finely chopped
• 2 large leeks (white part only, washed and chopped)
• 1 teaspoon onion powder
• 2 teaspoons minced garlic
• Salt & pepper to taste (eliminate salt if watching intake)
• 3 Tablespoons of organic flour
• 3 cups chicken or vegetable stock (can use unsalted if watching salt intake)
• 3 cups of half & half (can substitute with whole milk if preferred)
• 7 cups of fresh organic broccoli florets (washed)
• 3 cups high quality shredded cheddar cheese (freshly grated – not pre-grated)
• Garnish (as desired): homemade croutons, extra cheese, sour cream, crispy bacon, chopped chives
Directions:
Heat butter and olive oil together on medium-low heat. When melted, add the onion and leeks. Sauté about 5 minutes until soft. Add the onion powder and garlic, then add some salt and pepper to your liking. Stir until garlic is fragrant, about 30 seconds. Add the flour and stir constantly for 1 to 2 minutes until the onion & leeks begin to absorb the flour. Add the stock and half & half. Stir well, bring to a rolling simmer. Reduce heat to a gentle simmer and cook soup for about 15 minutes, stirring occasionally as it thickens. Add the broccoli florets and simmer, stirring occasionally, for about 10 minutes until broccoli is softened. Remove soup from heat. Let cool. Use an emersion blender to blend soup. Return soup to stovetop and reheat on medium-low heat. Add the cheddar cheese and stir frequently until it melts. Taste soup and re-season with salt & pepper if needed. Serve hot. Top with homemade croutons and extra cheese – or with a dollop of sour cream, crispy bacon bits, and chopped chives.
