Fall Soup Series: Broccoli & Cheddar

Making soup this time of year is one of my favourite things to do! It is so great for meal prep and a super easy way to get extra veggies in your diet. This Broccoli Cheddar soup is easy to put together on a weeknight or to prep for the entire week.

Ingredients

• 1 tablespoon olive oil

• 1/2 cup carrots, diced

• 1/2 cup celery, diced

• 1/2 cup onion, diced

• 2 teaspoons garlic, minced

• 3 cups broccoli florets, about ½ lb

• 2 cups Yukon gold potatoes peeled and diced into 2 inch pieces (about ½ lb)

• 1/4 teaspoon salt

• 1/2 teaspoon pepper

• 3 cups chicken broth low or no salt

• 1/2 cup milk dairy or nondairy will work

• 1.5 cups sharp cheddar cheese grated (highly recommend grating yourself to avoid grittiness from stabilizers in pre grated cheese)

• Optional:

• scallion, bacon, cheese for garnish

Directions:

1. In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.

2. Stir in the potatoes, salt, pepper, broccoli and chicken broth.

3. Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.

4. Once cooked, add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.

5. Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.

6. Garnish with extra cheese, bacon and scallions and serve.

This recipe can be easily made vegan or vegetarian by swapping out the chicken stock for vegetable stock and using vegan cheese. The bacon bits are also optional.

I hope you try out this recipe this fall. Remember to tag me on Instagram if you make this at home!

Happy Cooking 👩‍🍳

Love,

Liz