Nutritional Info:
Calories: 178Kcal, Carbs: 6g, Fat: 15g, Protein: 5g, Fiber: 2g
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 250 gm Broccoli
- 30 gm Onion
- 10 gm garlic
- 300 ml Vegetable or chicken stock (you can also use water)
- 150 ml Heavy Cream or Double Cream
- 100 gm Cheddar Cheese
- 3 tbsp Butter
- 1 tbsp olive oil
Ingredients
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Instructions
- Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.
- Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted, add in one roughly chopped onion and the broccoli stalks.
- Cook on a medium heat till they start to turn brown and then add garlic.
- Once you start to see some colour, season with salt, pepper, paprika and cayenne pepper and cook the spices for a minute.
- Deglaze with chicken or vegetable stock and cover and cook for 5 minutes.
- Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup.
- In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour. Once they have some nice colour, pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
- Allow the mixture to come to a boil and then simmer for a few minutes.
- Add in the heavy cream and cheese and mix well.
- Cook till all the cheese has melted and you have a nice creamy soup. You can at this point, use your immersion blender to puree the florets and break them down further if you like.
- Broccoli Cheese Soup is ready! Serve hot.
Summary
Recipe Name
Broccoli Cheese Soup Recipe
Author Name
InstaFitness
Published On
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Average Rating
Based on 30 Review(s)