Homemade Broccoli Cheddar Soup

Homemade Broccoli Cheddar Soup is a gluten free main course. This recipe serves 4. One portion of this dish contains around 22g of protein, 45g of fat, and a total of 624 calories. For $3.16 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of bay leaf, plain yogurt, yukon gold potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. 17 people have made this recipe and would make it again. It is brought to you by Foodista. With a spoonacular score of 91%, this dish is amazing. If you like this recipe, take a look at these similar recipes: Cheddar Broccoli Potato Soup with Homemade Herb Croutons, Broccoli Cheddar Soup, and Cheddar Broccoli Soup.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium. Add Potatoes and bring broth to a boil. Cook until potatoes are tender. Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off. Transfer contents of pot into a large mixing bowl. Allow to cool slightly. Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture. In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender. Add the pureed soup back into the soup pot. Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes. Remove the bay leaf before serving or storing.

 

Step by step:

1. In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.

2. Add Potatoes and bring broth to a boil. Cook until potatoes are tender.

3. Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.

4. Transfer contents of pot into a large mixing bowl. Allow to cool slightly.

5. Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.

6. In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.

7. Add the pureed soup back into the soup pot.

8. Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.

9. Remove the bay leaf before serving or storing.

Nutrition Information:

covered percent of daily need