Description
A comforting and healthy broccoli cheese soup thickened naturally with potato instead of heavy cream. This gluten-free soup is loaded with nutritious vegetables and cheesy flavor, making it a satisfying lunch option.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, sliced
- 2 stalks celery, sliced
- 4 cups broccoli florets (1-2 inches)
- 1 white potato, cut into 0.5 inch cubes
Seasonings and Liquids
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups broth (vegetable or chicken)
- 1 cup milk (or unsweetened almond milk)
Cheese
- 1 ½ cups shredded cheddar cheese
Instructions
- Heat Oil and Sauté Onion: In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent.
- Add Garlic and Cook: Add the sliced garlic to the pot and cook for an additional 1 minute, until fragrant but not browned.
- Add Vegetables and Seasonings: Stir in the sliced celery, broccoli florets, cubed potato, salt, pepper, and broth. Mix well to combine all ingredients.
- Simmer Until Vegetables are Tender: Cover the pot and let it simmer for 20 minutes, or until the potato is soft when poked with a fork.
- Add Milk and Blend Soup: Pour in the milk and use an immersion blender to blend the soup directly in the pot until creamy and smooth, about 2-3 minutes.
- Incorporate Cheese: Add the shredded cheddar cheese in 3-4 batches, stirring after each addition until the cheese is completely melted and fully incorporated into the soup.
Notes
- If using white potato, peeling is not necessary; peel red potatoes if preferred for texture.
- Unsweetened almond milk works as a lactose-free alternative.
- Both cheddar and mozzarella cheeses work well; aged cheddar provides a richer flavor.
- After cooling, store soup in the fridge for up to 4 days or freeze in jars for up to 3 months; leave jars partially open until completely frozen to allow for expansion.
- Reheat individual portions in the microwave until steaming hot; rewarm larger batches on the stove over medium heat for 10-15 minutes, stirring occasionally.
