Description
A delicious creamy soup loaded with broccoli and cheddar cheese, perfect for chilly days.
Ingredients
Scale
- 2 tbsp. Olive Oil
- 3 Garlic Cloves (minced)
- 1 Sweet Onion (roughly chopped)
- 3 Carrots (peeled and chopped)
- 1 Cauliflower (chopped)
- 1 tbsp. Fresh Oregano Leaves
- 2 tbsp. Butter
- 2 tbsp. Flour
- 3–4 cups Chicken Bone Broth
- 1 cup Whole Milk
- 1 cup Plain Greek Yogurt (or substitute with 1/2 cup heavy cream)
- 1 tsp. EACH: Paprika, Salt, Black Pepper
- ¼ tsp. Ground Nutmeg
- 4 cups Broccoli Florets (finely chopped)
- 1–1.5 cups Grated Sharp Cheddar
Instructions
- In a large soup pot over medium high heat, add the olive oil to warm up for 1 minute, until glistening.
- Add the minced garlic, chopped onions, carrots, and cauliflower to sauté for 5-6 minutes, until fragrant.
- Stir in the oregano leaves, butter, and flour until well combined.
- Add 2 cups bone broth to cool down the vegetables. Transfer to a high-speed blender to pulse until very smooth. Add back into the soup pot.
- Whisk the remaining bone broth with the milk and yogurt (or heavy cream) in a separate bowl until smooth. Add into the soup pot and stir well.
- Add the seasonings and broccoli florets. Stir to combine.
- Bring to a boil, then reduce to a simmer. Stir in the grated cheddar and cook until broccoli is tender, about 10-15 minutes.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian option, substitute the chicken broth with vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg