I just took on a new title, and we’ll see how it goes. My dear husband has just been put on a liquid diet, so I’ll be making a lot of soup from now on, just to try to keep him healthy.
A few years ago, I came across a method of making a delicious creamy soup without using any cream. It was so good, I’ve been making variations of it ever since. I’ve been making it with broccoli for a good part of this winter, and then I thought to add cheddar cheese to the mix. That one little change took this soup from good to stellar.
This method uses potatoes in place of cream, and with an immersion blender, it turns it into a creamy consistency that rivals the dairy option. Of course, adding cheese to it means it’s no longer non-dairy and low-fat, but oh—what flavor!
To make the most of this, I highly recommend using sharp cheddar. To be honest, the first time I tried this, all I had were sandwich slices. They worked as well as any other form. So if that’s all you have, by all means use it.
I tend to use chicken broth or stock in my recipes, but this can be made vegetarian by using veggie broth.
Garlic works well with broccoli, and so does black pepper. Other than salt, I found that those alone will season this soup well.
Best of all, this recipe is easy and quick, making it perfect for a cold winter weeknight.
Broccoli Cheddar Soup
Ingredients
- 3 medium gold potatoes, diced into large pieces
- 1 Tbsp vegetable oil
- 1 yellow onion, chopped
- 1 shallot, minced
- 4 gloves garlic, minced
- 1 quart chicken or vegetable broth
- 1 large bunch of broccoli or broccolini, chopped
- 4 oz sharp cheddar cheese, shredded or chopped + more for garnish
- Salt & pepper to taste
Place the chopped potatoes into a large saucepan filled with salted water and boil until fork-tender over medium-high heat, about 15 minutes. Remove the pan from the heat and drain the potatoes over a sieve.
While they are draining, place the pan back on the stove and heat the vegetable oil over medium heat. There is no need to wash the pot. Add the onion and shallot and sauté until translucent. Stir in the garlic and cook until fragrant, about a minute.
Add the broth and simmer over low heat for 30 minutes. Add the broccoli to the pot and cook for about 5 minutes more. You want it tender, but not mushy. Next, add the cheese and stir until it’s fully incorporated.
Turn off the heat. With an immersion blender, purée until smooth. Taste and adjust seasoning, if necessary. Ladle into bowls and garnish with more cheese. Makes about 4 servings.
