{ Broccoli Cheddar Soup }

In honor of the Polar Vortex and these frigid temps, I have to start sharing more soup recipes! Most of my meals are pretty healthy, but I can’t be vegetarian/an/clean all the time! Sometimes a girl just needs some butter, cheese and cream! This is not the healthiest soup…but it is a good one! Here’s a recipe for creamy broccoli cheddar soup!

{ ingredients }

  • 12 Tbs. unsalted butter (1 1/2 sticks)
  • 1 large yellow onion, chopped
  • 1 1/2 cups heavy cream
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1/4 tsp. freshly grated nutmeg
  • 4 cups broccoli florets (about 1 head)
  • 2 russet potatoes, peeled and diced
  • 2 large carrots, peeled and diced
  • Salt and pepper
  • 2 1/2 cups (about 8 ounces) grated sharp aged white cheddar cheese, plus more for garnish

{ directions }

  1. Melt the butter in a large  pot over medium heat. Add the onion and cook until tender, about 5 minutes. Add the broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.
  2. Add the broccoli, potato and carrots to the broth mixture and simmer until tender, about 20-30 minutes. Discard the bay leaves. While adding the heavy cream, puree the soup until smooth, you should still have flecks of carrot and broccoli. I used a hand immersion blender.
  3. Add the cheese to the soup and whisk over medium heat until melted. Add water or broth if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
  4. Yum! Enjoy!

I like to serve topped with a dash of ancho chili powder for kick and color!

Makes about 6-8 servings.

{ Keep Cooking in Love & Light! }

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