A thick, creamy soup packed with tender broccoli and sharp cheddar, finished with chives.
CBy Christina
Servings
4
2 tbsp Unsalted butter
1 piece Yellow onion, finely diced
3 clove Garlic
2 cup Cauliflower florets (natural thickener instead of flour)
3 cup Vegetable broth
2 piece Broccoli heads, cut into small florets
1 cup Heavy cream
2 cup Sharp cheddar cheese, freshly grated from a block
1 tsp Dijon mustard
1 pinch Ground nutmeg
1 pinch Cayenne pepper
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh chives, thinly sliced (garnish)
Calories
540 kcal
Protein
20g
Carbs
17g
Fat
46g
Fiber
5g
Sugar
7g
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Build the Base
1. Melt the butter in a large heavy pot over medium heat. Add the onion and a pinch of the salt, and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the cauliflower florets and vegetable broth, bring to a boil, then reduce to a simmer and cook for 12 minutes until the cauliflower is very tender.
2 cup Cauliflower florets (natural thickener instead of flour),
3 cup Vegetable broth
3. Blend the mixture with an immersion blender until completely smooth, which gives the soup its thick, velvety body without flour.
Cook the Broccoli
4. Add the broccoli florets to the pot, return to a gentle simmer, and cook for 6 to 8 minutes until tender but still bright green. Use a potato masher or a few pulses of the blender to break up about a third of the broccoli, leaving the rest in pieces.
2 piece Broccoli heads, cut into small florets
Finish and Serve
5. Reduce the heat to low and stir in the heavy cream. Add the cheddar a handful at a time, stirring until each addition melts before adding more; do not let the soup boil or the cheese may turn grainy.
1 cup Heavy cream,
2 cup Sharp cheddar cheese, freshly grated from a block
6. Stir in the Dijon mustard, nutmeg, cayenne pepper, remaining salt and black pepper. Taste and adjust the seasoning, then ladle into warm bowls and top with chives.
