Vegetarian Broccoli-Cheddar Soup
Ingredients
The soup
-
3
tablespoons
butter
-
2
medium
onions
-
4
cloves
garlic
-
½
teaspoon
crushed red pepper flakes
-
to taste
Kosher salt
-
to taste
freshly ground black pepper
-
1½
pounds
broccoli
-
1
medium
russet potato
-
6
ounces
sharp cheddar cheese
-
½
cup
plain Greek yogurt
The croutons
-
to taste
day-old bread
-
to taste
olive oil
-
to taste
flaky sea salt
Instructions
- Melt butter in a large pot over medium-low heat and add onions, garlic, and crushed red pepper flakes.
- Cover and cook for about 15 minutes until softened.
- Trim broccoli stalks and chop them, then peel and chop the potato.
- Add broccoli stalks and potato to the pot, along with 5 cups of water and salt. Bring to a boil and then simmer for 20-25 minutes until tender.
- Add half of the broccoli florets and cook for 3-5 minutes until bright green.
- Purée the soup until smooth, then return it to medium heat and add the remaining florets. Cook for another 3-5 minutes.
- Stir in the cheddar cheese until melted, then remove from heat and mix in the Greek yogurt. Season with salt and pepper to taste.
- For the croutons, heat olive oil in a skillet and add cubed bread with sea salt. Cook until golden and crisp.
- Serve the soup topped with croutons and additional black pepper.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
12g
Sodium
500mg
Cholesterol
20mg
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