Broccoli cheddar soup: rich, hearty, creamy, and thick! This lightened-up version is made without cream or milk but it's still very tasty.
small white onion
ml (4 cups)
grams (1 lb)
freshly ground black pepper
salt to taste
grams(1 cup) + plus extra to garnish the soup
shredded cheddar cheese
Heat the olive oil in a large pot over medium heat and sautee the onion and garlic until softened, about 5 minutes.
Add the potatoes and vegetable stock and simmer for about 10 minutes or until the potatoes are tender.
Add the broccoli and cook until they start to soften but are still bright green, about 5 minutes.
Remove from heat and carefully blend until smooth using a blender, a food processor or an immersion blender.
Add salt and pepper.
Return the soup to the pot and stir in the cheddar cheese until it is completely melted
Serve in bowls garnished with shredded cheddar.
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Nutrition InformationAmount per serving (485 g)
— Calories: 269
, Fat: 12.6g
, Saturated Fat: 6.1g
, Cholesterol: 28mg
, Sodium: 887mg
, Carbohydrates: 29.1g
, Fiber: 6.6g
, Sugar: 6.7g
, Protein: 12.5g
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