Broccoli is often a symbol for all vegetables: kids either love it or they hate it. This simple soup is my answer for picky eaters. It’s creamy, cheesy, and full of healthy vegetables. If you roast broccoli, it releases a nutty flavor. This recipe is for a puree soup, which is thicker and chunkier than cream soups. Adjust the texture according to preference by increasing the milk as desired.
- Yield: 4 Servings
- Total Time: 20 Minutes
- 1 Tablespoon olive oil
- ½ onion, roughly chopped
- 2 heads broccoli, stems and florets chopped
- 1 garlic clove, cut in half
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups low-sodium chicken or vegetable broth
- ½ cup grated cheddar cheese
- Heat the oil in a 5-quart Dutch oven or other heavy pot over medium heat. Add the onion and sauté until tender, about 4 minutes.
- Add the broccoli, garlic, salt, and pepper and cook for 3 to 4 minutes. Add the broth and bring the soup to a simmer. Remove from the heat.
- Transfer the soup to a blender or food processor in batches and puree until smooth. Return the soup to the pot, bring to a simmer, and simmer for 3 minutes.
- Just before serving, fold in the cheese.
- Serve with the week’s leftovers for a waste-free week.