Broccoli Cheddar Soup

Gorgeous, gorgeous, humans love soup. Soup humans are the best humans. So I present to you this absolutely delicious ‘healthy-ish’ broccoli cheddar soup from Half-Baked Harvest. It’s creamy, cheesy, and paired perfectly with some homemade sourdough. This makes a lot so be ready to have this for lunches for the week.

Ingredients

  • 2 TBSP Olive Oil
  • 2 TBSP Butter
  • 1 Yellow Onion, chopped
  • 2 TBSP Fresh Thyme/ 2 TSP dried
  • 2 Carrots, Chopped
  • 3 TBSP All Purpose Flour
  • 6 Cups Chicken Broth
  • 1 Small Cauliflower Head, cut into florets
  • 4 Cups Broccoli florets
  • 2 Bay Leaves
  • 1/4 TSP Smoked Paprika
  • 1/4 TSP Cayenne
  • 1/2 Cup Canned Coconut Milk
  • 1-2 Cups Shredded Sharp Cheddar Cheese
  • Salt + Pepper

Let’s Get Cooking

In a large pot, melt together olive oil + butter. Add in the onion + carrots + thyme and cook until you can smell the ingredients, about 10 minutes. Stir in the flour and cook until it goes light brown, about 2 minutes. Slowly whisk in the broth.

Add in the cauliflower and bring it up to a boil, until the cauliflower is tender, about 10 minutes. Transfer the soup into a blender and puree until it’s smooth. [don’t clean the blender because you will use it again].

Place the soup back into the bot add in the broccoli + bay leaves + paprika + cayenne + salt + pepper. Simmer over MED heat for about 10 minutes. Remove bay leaves and blend soup, but keep small chunks of broccoli.

Return the soup back into the pot and stir in the coconut milk and cheese until it is incorporated. Season with salt + pepper and serve warm with bread.

Made with Love,

Hannah

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