Homemade Broccoli Cheddar Soup

Homemade Broccoli Cheddar Soup

  Ready in : 45 mins

Homemade Broccoli Cheddar Soup could be just the gluten free recipe you've been looking for. One serving contains 498 calories, 22g of protein, and 24g of fat. For $3.25 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires almond milk, pepper, juice of lemon, and bay leaf. It will be a hit at your Autumn event. 17 people have tried and liked this recipe. It works best as a main course, and is done in roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is tremendous. Similar recipes are Cheddar Broccoli Potato Soup with Homemade Herb Croutons, Broccoli Cheddar Soup, and Cheddar Broccoli Soup.

Ingredients

broccoli

broccoli

8 cups

shallot

shallot

1

juice of lemon

juice of lemon

1

vegetable broth

vegetable broth

3 cups

pepper

pepper

1 teaspoon

salt

salt

1 teaspoon

onion

onion

1 small

yogurt

yogurt

1 cup

yukon gold potatoes

yukon gold potatoes

3 cups

parsley

parsley

1 cup

bay leaf

bay leaf

1

olive oil

olive oil

0.5 cup

almond milk

almond milk

1 cup

cheddar cheese

cheddar cheese

1.5 cups

Cooking in Steps

  1. 1
    In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.

    salt and pepper

    salt and pepper

    lemon juice

    lemon juice

    olive oil

    olive oil

    jalapeno pepper

    jalapeno pepper

    shallot

    shallot

    broth

    broth

    onion

    onion

    cooking oil

    cooking oil

    pot
    pot
  2. 2
    Add Potatoes and bring broth to a boil. Cook until potatoes are tender.

    potato

    potato

    broth

    broth

  3. 3
    Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.

    broccoli

    broccoli

  4. 4
    Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

    mixing bowl
    mixing bowl
    pot
    pot
  5. 5
    Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.

    fresh parsley

    fresh parsley

    almond milk

    almond milk

    bowl
    bowl
  6. 6
    In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

    broccoli florets

    broccoli florets

    broth

    broth

    blender
    blender
    pot
    pot
  7. 7
    Add the pureed soup back into the soup pot.

    pot
    pot
  8. 8
    Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.

    bay leaves

    bay leaves

    basil

    basil

  9. 9
    Remove the bay leaf before serving or storing.

    bay leaves

    bay leaves