Description
Learn how to make a delicious and creamy Easy Broccoli Cheddar Soup in just 30 minutes! Perfect for a quick and satisfying meal.
Ingredients
- 1 large head broccoli (225g)
- 4 tablespoons (60 ml) vegetable oil
- 1 medium white or yellow onion, roughly chopped (about 240ml)
- 1 teaspoon (5 ml) salt, plus more to taste
- 1 small to medium russet potato, peeled and roughly chopped (250g or about 360ml)
- 480ml vegetable broth
- 480ml coconut milk
- 200g freshly grated sharp cheddar cheese
- 1/2 teaspoon (3 ml) freshly ground black pepper, plus more to taste
- Bread or toast for dipping, optional
Instructions
- Prepare the broccoli by cutting the florets away from the stalk, getting as close to the base as you can. Place the florets aside, then trim and discard the base of the stalk. If the stalk is tough and the skin is thick, consider peeling it and trimming more of the base. Slice the stalk lengthwise into two, chop it roughly, and remove it from the cutting area. Finely chop the florets.
- In a large pot over medium heat, pour in the vegetable oil. Once hot, add the onions and salt, stirring occasionally until the onions become see-through, about 3 to 5 minutes. Add the potatoes, chopped broccoli stalks, and about two-thirds of the finely chopped florets. Cook until the broccoli is mostly soft, approximately 5 minutes. Pour in the vegetable broth and coconut milk, and bring everything to a boil. Once boiling, reduce to medium heat and cook until the broccoli stalks and potatoes are very tender, about 5 to 7 minutes.
- Use an immersion blender to puree the soup, or carefully move it to a standard blender (you may need to do this in two rounds) and blend until smooth. If using a standard blender, keep the lid slightly open and cover it loosely with a towel to let steam escape during blending.
- Once the soup is smooth, return it and the remaining broccoli florets to the pot over medium-high heat. Heat until it begins to bubble, then take it off the heat. Allow it to cool slightly for a few minutes, then mix in most of the grated cheddar cheese (reserve some for garnish) and black pepper. Stir thoroughly to combine and melt the cheese completely into the soup. Taste and adjust with more salt and pepper if needed. Serve the soup immediately, topped with extra shredded cheddar if desired, and enjoy it with bread or toast for dipping. Store any leftovers in the fridge for up to 5 days. To reheat, warm a bowl in the microwave with a cover or heat it on the stove over low flame until thoroughly hot. Avoid bringing it to a full boil during reheating to prevent splitting. Enjoy the recipe? Share your feedback with stars and comments!
Notes
- Blend the soup for an additional minute or two for a smoother texture.
- Enhance the flavor by adding a pinch of nutmeg or a dash of hot sauce.
- Opt for sharp cheddar cheese to intensify the cheesy taste of the soup.
