Broccoli and Cheddar Soup that even broccoli haters will love. GLuten Free Broccoli Cheddar Soup Recipe.
Soup

Broccoli Cheddar Soup That Broccoli Haters Will Love (Tasty Tuesdays)

I was thrilled when I served this healthified version of Broccoli Cheddar Soup and my 8 year old ate it! This is the kid that gags at the mere thought of broccoli. That makes it a definite winner. Plus it is easy, one pot, and ready in about 30 minutes. Score!

Broccoli and Cheddar Soup that even broccoli haters will love. GLuten Free Broccoli Cheddar Soup Recipe.ATTENTION BLOGGERS!

Before we get to the recipe I have a quick commercial break.

I want to personally invite all of you bloggers and travelers and anyone else in writing for a good cause to check out Project Beta: Taste the World. Long story short it is a book project to benefit Action Against Hunger, a top rated charity that uses 93% of donations on programs that not only feed the hungry but also fight to eliminate the root causes. Contributors to the project will be writing (or creating videos) talking about food and travel. Float over to Up Up and a Bear to get all of the details.


 

Broccoli Cheddar Soup

How easy is this soup? check out this short video to find out..

 

I am creating more videos like this these days, I’d love to have you subscribe to my YouTube channel.

The next time I make the soup I will save the florets for the top and only cook and puree the stems so I don’t have the tell-tale green flecks in the soup. 😉

If you want the soup more orange/yellow in color, add a peeled chopped carrot with the broccoli or some peeled sweet potatoes with the potatoes. Add a bit more liquid if it gets too thick.

Broccoli Cheddar Soup

Serves 6-8
Prep time 5 minutes
Cook time 25 minutes
Total time 30 minutes
Dietary Gluten Free
Meal type Cheese and Eggs, Salad and Vegetables, Soup
Occasion Autumn, Winter
Broccoli and Cheddar Soup that even broccoli haters will love. Gluten Free Broccoli Cheddar Soup Recipe.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup onions (chopped)
  • 2 cups stock (chicken or vegetable)
  • 2 cups potatoes (peeled and cut in 1" cubes)
  • 2 cups half and half (or milk of any kind - coconut, almond, soy)
  • 1 leaf bay leaf
  • 2 cups broccoli (chopped)
  • 2 cups cheddar cheese (grated)

Optional

  • broccoli florets, cheese, croutons (for serving)

Note

To add extra orange color to the soup you can add 1-2 carrots, peeled and chopped with the broccoli, or a cup of peeled and cubed sweet potato with the potatoes. You might need to add a little extra liquid if it is too thick.

Directions

In a large sauce pan, saute onion in olive oil until translucent, 1-2 minutes
Add stock, half and half (milk), potatoes, broccoli, and bay leaf. Simmer until potatoes are tender, about 20 minutes.
Puree with an immersion blender, or in a regular blender in batches.
Mix in cheddar cheese slowly, stirring until incorporated.
Serve with extra cheese and broccoli florets if desired.

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