Description
A rich, creamy vegetable soup blending tender broccoli with sharp cheddar and a touch of evaporated milk. Ready in 45 minutes, this meat-free, alcohol-free recipe is a crowd-pleasing comfort food classic.
Ingredients
1 head broccoli, firm florets (stems discarded)
1 ½ cups grated cheddar cheese
1 cup evaporated milk
3 ½ cups vegetable broth
1 small onion, finely chopped
2 tablespoons butter
1 tablespoon olive oil
Instructions
Melt butter in a large pot over medium heat. Sauté onions until translucent (~4 minutes)
Toss broccoli florets with olive oil and roast at 400°F for 12-15 minutes until tender-crisp
Add broth and roasted broccoli to the pot with sautéed onions. Bring to boil, then simmer 10 minutes
Using an immersion blender or standing blender, purée mixture until smooth
Reduce heat to low. Gradually stir in shredded cheddar until melted and smooth
Stir in evaporated milk until incorporated. Season with salt and pepper to taste
Notes
For vegan option: Use vegan cheddar and substitute butter with coconut oil
Can add 1 tsp garlic or ½ tsp nutmeg for extra depth
Store in airtight containers for up to 3 days
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 35mg