This recipe is a slightly altered version of Heidi Swanson’ s Broccoli Cheddar Soup from 101 Cookbooks.
Broccoli Cheddar Soup
- 2 tbsp olive oil
- 2 green onions, chopped
- 1 medium yellow onion, chopped
- 1 large or 2 small potatoes, chopped
- 3 cloves garlic, minced
- 1 head of broccoli (around 16 ounces), chopped
- 3 cups gluten-free vegetable broth
- 1/2 cup white wine
- salt and pepper to taste
- dash of cayenne
- dash of Hungarian paprika
- 2/3 cups shredded sharp white cheddar cheese, plus more for topping
Heat oil over medium heat. Saute onions with a pinch of salt for a few minutes or until clear in color. Add potatoes and cook for around 4-5 minutes, until slightly softened. Add garlic and saute another minute, then add the broth and wine. Bring liquid to a boil then reduce to a medium heat until the potatoes are tender. Add cayenne, paprika, salt and pepper to taste. Add broccoli and cook for around 2-4 minutes or until tender.
Remove from heat and blend with an immersion blender or food processor. Once blended add the cheddar cheese and stir until completely melted. Garnish with a sprinkle of cheese before serving.
Serves 2-4
Your broccoli & cheddar soup looks so comforting & amazing tasty too!
MMMMMMMMMMMM,…stunning soup!
Thanks Sophie.
Very delicious!!! I leave the potatoes whole though as I like chunky soup and double the amount of cheese. Thanks for the great recipe!