Hidden Veggie Broccoli Cheddar Soup
There is nothing better to warm up with in the winter than soup… but not all soup is created equal and I’m not here for boring soup.
This broccoli cheddar soup is far from boring, and has a bunch of veggies hidden inside, but if you’re a picky eater (like me!) - don’t worry, you’ll never know - this is just delicious, broccoli cheddar soup!
Ingredients:
2 tbsp. salted butter
2 tbsp. olive oil
1 1/2 cups carrots, peeled & chopped (I used baby carrots, use whatever you have!)
1 yellow onion, diced
2 tsp. dried thyme
3 cloves of garlic, minced (I used more like 6 cloves of garlic, but I understand not everyone is on that level of garlic love)
1 zucchini, grated
3 tbsp. all purpose flour
6 cups (1 + 1/2 cartons) low-sodium chicken broth
4-6 cups broccoli florets (I used 2 small bags from President’s Choice)
2 bay leaves
1 tsp. paprika
1/2 tsp. cayenne
salt & pepper
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (measure with your heart, I probably used more + more for topping)
Steps:
Melt the butter & olive oil in a large stock pot or dutch oven - add your carrots, onions and dried thyme and cook until fragrant, about 10 minutes.
Add in your garlic & zucchini - season with salt & pepper. Cook for another 2-3 minutes.
Add in the flour, stir and cook for a few minutes, until golden brown.
Add the chicken broth & broccoli (try to ensure broccoli is covered by liquid), add in the bay leaves, cayenne and season with more salt & pepper.
Cover, bring to a gentle boil and cook until broccoli is soft - about 10-15 minutes.
Remove bay leaves. Using an immersion blender (or if you don’t have one, blend in a traditional blender in batches), blend until the soup is as smooth as you desire.
Add in the cream & cheese.
Ladle into bowls & top with more cheese. Enjoy!