soup on Heidi's beautiful blog, I realized that you don't need to sacrifice flavor for nutrition when it comes to good old broccoli cheddar soup.
The only dairy in this soup is less than a cup of freshly grated sharp cheddar cheese. The rest is vegetables. The creaminess comes from pureed potato, onions and lots of broccoli. Added flavor comes from some dijon or whole grain mustard, which really brings this soup to a whole other level. I've made this soup numerous times and I love how easy it is. It's perfect with a salad, a slice of quiche, or a sandwich. Or just by itself.
Broccoli Cheddar Soup
(adapted from Heidi at 101cookbooks)
1 large organic russet potato, unpeeled, cut into thin chunks
1 very large head of broccoli, cut into small florets (I also cut up the stem...I don't waste any part of it)
1 large onion, chopped
2 cloves garlic, minced
3 1/2 cups organic vegetable broth
2 tbs olive oil
3/4 cup freshly grated sharp cheddar cheese
1 1/2 tbs dijon or whole grain mustard
In a soup pot, cook the onions in olive oil and a pinch of sea salt over low heat until they soften nicely. Add the garlic and the potatoes. Cook for about 3 minutes and then add the vegetable stock. Let simmer until the potatoes are cooked through, about 15 minutes (your potatoes will cook faster if you cut them thin and small). Turn off the heat. Add the broccoli florets and chopped broccoli stems and submerge them in the hot broth. The heat will lightly cook the broccoli. When the broccoli turns bright green, (which only takes 3-4 minutes), transfer the soup to a blender. Add the cheddar cheese and mustard and blend until nice and creamy. Serve with extra cheddar on top.
Makes about 4 servings