Vegetarian Today
Cheesy Broccoli Soup Image Credit: Vegetarian Today
Cheesy Broccoli Soup Image Credit: Vegetarian Today

Cheesy Broccoli Soup

Few soups are more popular than cheese soup, so why not bump up your broccoli quota in this incredibly delicious batch? You’ll almost feel like your eating health food.

Broccoli Cheese Soup

Broccoli has its roots in Italy. It’s a member  of the cabbage family and is closely related to cauliflower. In Italian, the name broccoli means “cabbage sprout.”

Makes 6 servings (9 cups)

Total time: 35 minutes

BLANCH:

6 cups fresh broccoli florets and diced stems

MELT:

4 Tbsp. unsalted butter

1 cup minced onions 1/2 cup each minced carrot and celery

STIR IN:

2 Tbsp. all-purpose flour

4 cups low-sodium vegetable broth

ADD:

1 lb. American cheese, shredded (4 cups)

1/4 tsp. cayenne pepper Salt to taste

Blanch broccoli in a pot of boiling salted water, 3 minutes. Drain broccoli,shock in ice water, and drain again.

Melt butter in a pot over medium heat. Add onions, carrot, and celery; cover and sweat 3 minutes.

Stir in flour to coat vegetables and cook 1 minute. Slowly add broth, stirring constantly. Increase heat to medium-high and bring soup to a boil; cook 5 minutes, then reduce heat to medium.

Add cheese in four 1-cup increments,stirring after each addition until melted.Simmer soup 3 minutes (do not boil or cheese may curdle). Add broccoli and cayenne and cook 1 minute more;season soup with salt.

Per serving: 415 cal; 32g fat (22g sa


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