Broccoli Cheddar Soup is easy to make a richer and creamier soup for breakfast or any meal time. The easy soup recipe is ready in less time with low carb and gluten-free, healthy and vegetarian too. You can keep this soup in a large quantity and keep in a refrigerator and use later as it is too good to resist. Hope you like this broccoli cheddar soup as you did like my previous recipe Strawberry Milk Cake.
Ingredients For Broccoli Cheddar Soup:-
One Bunch – Broccoli(chopped)
One – Medium Onion(chopped)
Two And A Half Cups – Vegetable Stock
One Cup – Cheddar Cheese(grated)
Two Cloves – Garlic(minced)
Three Tablespoons – Butter
Salt To Taste
Black Pepper to Taste
Melt the butter over medium heat in a large saucepan.
Add the chopped onion to the saucepan.
After four to five minutes add the minced garlic.
Cook until the onions are transparent, stirring frequently, approx three to five more minutes.
Add the vegetable stock and broccoli stems. Bring to a simmer for ten to twelve minutes.
Add Broccoli florets and simmer for another five to six minutes.
Remove the onions and broccoli from the stock with a slotted spoon and add it in small batches to a food processor until smooth.
Return to the saucepan and stir in the cream.
Add the grated cheese in small batches, stirring to allow it to melt into the soup.
Serve the broccoli cheddar soup with black pepper or a dollop of cream.
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