Broccoli Cheddar Soup
Ingredients
The soup
-
2
units
onions
-
4
cloves
garlic
-
3
Tbsp.
unsalted butter
-
½
tsp.
crushed red pepper flakes
-
to taste
Kosher salt
-
to taste
Freshly ground black pepper
-
2
heads
broccoli
-
1
medium
russet potato
-
8
oz.
sharp cheddar cheese
-
½
cup
plain Greek yogurt
The croutons (optional)
-
4
thick slices
rustic white bread
Instructions
- Chop onions and garlic.
- Melt butter in a pot, add onions, garlic, and red pepper flakes, and cook until softened.
- Prepare broccoli by separating stalks from florets and chop them, along with the potato.
- Add broccoli stalks and potato to the pot, add water and salt, and simmer until tender.
- Chop reserved florets and grate the cheddar cheese.
- Add half of the florets to the pot, cook briefly, then blend until smooth.
- Return the purée to the pot, add remaining florets, and stir in cheddar cheese until smooth.
- Broil bread slices, top with cheese and red pepper flakes, and broil until bubbly.
- Stir Greek yogurt into the soup, season, and serve.
- Top with cheese croutons if using.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
800mg
Cholesterol
50mg
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