Description
This easy, veggie-packed broccoli cheddar soup makes a healthy and cozy dinner.
Ingredients
Units
Scale
- 2–3 tablespoons olive oil
- 1/2 yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, sliced into thin rounds
- 2 teaspoons smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 3 large cloves of garlic, chopped
- 1 large zucchini, shredded
- 1 large head of broccoli, cut into small florets
- 1/2 head of cauliflower, cut into very small florets
- 1 32–ounce container of vegetable broth
- 1 – 1 1/2 cups milk of choice, room temperature
- 2–3 cups shredded cheddar cheese
- 1 cups finely shredded kale
- juice of 1 lemon
Instructions
- In a large stove-top pot, add the oil and bring up to a medium heat. Add the onion, celery, carrots, and a big pinch of salt. Sauté for a few minutes until the onion has started to become translucent.
- Add the paprika, pepper, thyme, garlic, and zucchini. Stir to combine, and cook for another few minutes until the vegetables have begun to turn golden.
- Add the broccoli and cauliflower florets and stir to combine. Add the broth. Bring up to a simmer, then cover the pot and let cook for about 10-12 minutes, until the broccoli and cauliflower are tender.
- Add the milk and stir to combine. Using an immersion blender, blend a portion of the soup to desired thickness. If using a blender, take about 3-4 cups of the soup and add to a blender. Carefully vent and blend the soup until thick. Add back to the pot and stir to combine.
- Add the cheddar cheese to the pot. Sometimes I only use 2 cups if I prefer the recipe to be a bit lighter, and more if I want a cheesier texture. Adjust to your preference. Simmer soup until warmed through and the cheddar has melted.
- Add the kale to finish the soup and stir to combine. Adjust salt to taste, and add lemon juice.
- Serve hot. Enjoy!