Broccoli and Cheddar Cheese Cream Soup
When you search the internet for this recipe, you will find a lot of versions of Broccoli and Cheddar Cheese Cream Soup, healthy and not so healthy ones. I decided to make my own. With just a few ingredients you have a wonderful cream soup that’s creamy without flour, milk or cream.
- 1 head of broccoli
- 100 g of freshly shredded cheddar cheese, or sliced with a knife
- 1.5 L of vegetable stock
- 1 onion
- 3 carrots
- 1 stalk of celery
- salt and pepper to taste
- 1 potato
Prepare all your ingredients. Slice the cheese, cube the potato, cut the broccoli into florets, chop the onion, slice the celery and the carrots.
In a pot heat a tablespoon of olive oil and add the onion, celery, and carrots. Saute them for 7-10 minutes.
Season with salt and pepper. Add the broccoli florets and the potato and saute for 2 more minutes.
Add the stock and bring the soup to a boil.
There’s no need for cream or milk in this recipe, because:
- the starch from the potato thickens the soup
- we add less stock to the soup, this way the soup is creamy without having the necessity of adding any cream
Let the soup cook for 20 minutes, until the potato is fully cooked. Blend the soup until it’s very creamy, or you can leave it chunkier like I did. That’s your call.
Now add the cheddar cheese and stir until it’s fully melted. Be sure to add freshly chopped or shredded cheese, not the ones that are already shredded, because those packages contain potato starch, powdered cellulose, and natamycin. These have anti-clumping properties that help keep cheese shreds separate.
I served a bowl of this soup with some freshly baked kale chips. It was delicious. This soup is hearty and super tasty and easy to make.
Hearty, tasty, and healthy!