Classic Broccoli Cheese Soup Foodbymaria Recipes

Why you’ll love this Broccoli Soup:

Easy: It’s easy and can be made in one-pot quickly. It’s also foolproof – not even the worst cook can screw this one up Yummy: It’s delicious and loaded with flavor Nostalgic: It’s comforting and takes you back to your childhood, it’s one of those meals that’ll put you straight in a time machine as a kid on a ski trip or after a long day playing in the snow, warming your insides with this yummy Broccoli Soup

Ingredient Notes:

Obviously a key ingredient in this soup is the broccoli. Broccoli is a great source of vitamin K & C, plus a good source of folic acid, potassium, and fiber. All of these add some great health benefits to this Broccoli Soup recipe. Vitamin K – essential for the functioning of many proteins involved in blood clotting Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. It is also a powerful antioxidant and protects the body from damaging free radicals Fiber – keep that poop moving and your cholesterol low Potassium – this mineral and electrolyte will keep your nerves and heart happy Folate – necessary for the production and maintenance of new cells in the body Tip: The best part of this Broccoli Soup is that it’s a great way to trick your kids into eating vegetables. The dairy- cheese and milk really makes this soup creamy and yummy, and for all those picky eaters in the house, they won’t even know they are eating kale and broccoli.

How to make broccoli soup:

To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions. Cook the onions for 7 minutes or until translucent. Into the pot add your garlic and potatoes. Cook them for 5 minutes while stirring often to avoid burning. Scrape any brown bits that develop at the base of the pot with a wooden spoon. Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.
Go ahead and add your green kale and cook for 2 minutes.
Increase heat to high and add your vegetable stock, salt and pepper. Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.
Once potatoes are tender and the milk and stir till well combined. Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.
Return the blended soup to the pot and stir in your cheese of choice. Stir till melted and till perfectly silky! Test for seasoning before serving. If the soup is too thick or rich, just add more vegetable stock and stir till well combined and heat till hot throughout.
Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!
Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.

A few tips to make sure you make the best damn soup you’ve ever had? Here you go:

Be patient when cooking down the onions as they’re crucial in nailing the best flavor Steam the broccoli in the pot until it’s soft before adding the good quality oat milk Use Chao Cheese and Daiya (cutting board collection) if you want to make a dairy-free version of this broccoli soup recipe. This is important for the best, creamiest dairy-free soup Blend until smooth and until the kale is hardly noticeable