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:

8 cups raw broccoli, florets and stalk, chopped

1 shallot, chopped

1 lemon, juiced

3 cups vegetable broth

1 teaspoon pepper

1 teaspoon salt

1 small red onion, chopped

1 cup plain yogurt

3 cups Yukon Gold potatoes, rough chop (skin on)

1 cup parsley

1 bay leaf

1/2 cup olive oil

1 cup almond milk, plain flavor

1 1/2 cups shredded cheddar cheese

Equipment:

pot

mixing bowl

bowl

blender

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:

Quickview
686k Calories
22g Protein
44g Total Fat
54g Carbs
52% Health Score
Limit These
Calories
686k
34%

Fat
44g
69%

  Saturated Fat
14g
88%

Carbohydrates
54g
18%

  Sugar
11g
12%

Cholesterol
52mg
17%

Sodium
1740mg
76%

Get Enough Of These
Protein
22g
45%

Vitamin K
452µg
431%

Vitamin C
223mg
270%

Vitamin A
3267IU
65%

Calcium
594mg
59%

Phosphorus
518mg
52%

Vitamin B6
0.97mg
48%

Folate
186µg
47%

Potassium
1617mg
46%

Fiber
10g
41%

Manganese
0.81mg
40%

Vitamin E
5mg
37%

Vitamin B2
0.54mg
32%

Magnesium
111mg
28%

Iron
4mg
24%

Vitamin B1
0.33mg
22%

Zinc
3mg
21%

Vitamin B5
2mg
21%

Selenium
12µg
18%

Copper
0.35mg
17%

Vitamin B3
3mg
17%

Vitamin B12
0.58µg
10%

Vitamin D
0.32µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Blueberry Peach Coconut Crisp

This Gal Cooks

Butterscotch Pecan Cookies

Taste of Home

Creamy Spinach Dip

Skinny Chef

Reese's Rice Krispie Treat

Bakers Royale

brussels sprout & sunchoke salad

Love & Lemons