It’s almost spring! Well, at least in California it certainly looks like it. Sunny skies, warm days… Yup, we have it good here in the Golden State. However, after a recent trip to Seattle, where the skies are a little cloudier, and there’s a little more rain, I decided to make a nice warm soup as part of dinner. The ingredient list is short, and the instructions are simple, but the result is a delicious, comforting soup.
I kind of made up this recipe based on how I usually make soups, and what ingredients I wanted. I used full-fat soymilk to add a little creaminess, and since that’s what we keep around the house, but you could probably use cow milk or almond milk of a low or reduced-fat variety. This was a quick soup to pull together, and with the help of my immersion blender, was blended to the perfect texture in no time! You can blend this soup to smooth creaminess, or leave with some texture, as I did. Either way, it’s delicious. Here’s the recipe!
Broccoli Cheddar Soup
1 tsp olive oil
1/2 an onion, diced (about 1/2 cup)
1 head broccoli, cut into florets
1 quart vegetable stock
1 cup soymilk
1 cup shredded sharp cheddar cheese
Salt and pepper, to taste
In a large pot, heat the olive oil over medium heat. Add the onion and broccoli, and saute until the onions are translucent and the broccoli has taken on a bright green hue. Add the vegetable stock and raise heat to medium-high. Bring to a boil, then reduce to a simmer. Simmer until the broccoli is tender, about 15-20 minutes.
Add the soymilk and blend with an immersion blender until the desired texture is achieved. Alternatively, you can do this in batches in a blender, but then you have to wait for it to cool a little bit. Once the soup is your desired texture, stir in the cheddar cheese. The heat of the soup should melt the cheese, but if you had to cool the soup to blend it in batches, you can always turn on the heat for a bit. Ladle the soup into bowls. Enjoy!