Broccoli and cheddar soup

Broccoli & Cheddar Soup

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Broccoli and cheddar soup is a classic dish seemingly old as time itself. Perfect for a crisp or rainy day, it will warm you up and bring you cozy tidings of the fall season. This soup is creamy, rich, and filled with ooey-gooey cheddar cheese throughout. Now I’ll be the first to admit that broccoli was never my favorite growing up and even now honestly, but this soup is simply amazing! With the addition of the creamy coconut milk and all that scrumptious cheese, you may just forget there is even broccoli in it! I have opted to roast half of the broccoli and puree the rest to have some texture and golden crispy pieces. However, if you prefer your broccoli and cheddar soup totally smooth, feel free to boil and puree all of it, although you will more than likely need to blend it in two batches. Enjoy this seasonal classic, SCD style! Happy fall y’all!  

Broccoli & Cheddar Soup

Serves 6
Prep: 25 min
Cooking: 30 min
Total:  45 min
Beginner

Ingredients:

7-8 cups broccoli florets, divided equally 

4 Tbsp. olive oil, divided 

1 ½ cups white or yellow onion, diced

6 cloves of garlic, minced 

½ cup carrots, diced 

5 cups chicken or vegetable broth 

1 can full-fat coconut milk, no thickeners 

8 oz. cheddar, shredded from block, reserve some for topping

1 tsp. salt, divided 

½ tsp. black pepper, divided

  Method Of Prep:

  1. Gather and prep ingredients. Preheat your oven to 375°F.
  2. In a large bowl add 3 cups of broccoli florets. Drizzle 2 tablespoons of olive oil, half the salt, and half the pepper over broccoli and toss to coat.
  3. Turn out onto a sheet tray and roast for 15-20 minutes or until tender, cooked through, and slightly golden brown.
  4. Remove from the oven and set aside.
  5. While half the broccoli is roasting, bring a large pot to medium heat.
  6. Add in the rest of the olive oil, followed by the onions and garlic.
  7. Sauté for 8-10 minutes or until the onions start to become translucent.
  8. Add in carrots and continue to cook for 2-3 minutes.
  9. Now add in the other 4-5 cups of broccoli and your stock.
  10. Bring to a boil and cover for about 10 minutes or until broccoli is tender.
  11. Add in coconut milk.
  12. Blend together with an immersion or high-speed blender until smooth.
  13. Pour back into the pot and add in roasted broccoli.
  14. Top with cheese, season to taste, and severe immediately. Enjoy!

                                  

Nutrition Facts: 
Calories- 362
Carbs- 15.9 g
Fat- 25.6 g
Protein- 13.1 g