Broccoli Cheddar Soup
with pan seared carrots

Name: Broccoli Cheddar Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 lb Broccoli, chopped, stems and florets reserved; 1 Onions, small, chopped; 8 oz Cheese, yellow or white sharp cheddar, plus extra for serving, shredded; 2 Tbsp Butter; 2 Tbsp Cornstarch; 1/4 tsp Nutmeg (opt); 4 cups Stock, chicken or vegetable; 2 Tbsp Marsala wine (sub any dry white wine or stock); 1/2 tsp Worcestershire sauce (opt); 1/2 tsp Hot sauce (opt); 1 lb Carrots, sliced; 1 Tbsp Butter; 1 tsp Brown sugar

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

This restaurant favorite is easy to make at home. Smarts: Simmering broccoli stems in the soup and then blending them adds creaminess without the extra calories of heavy cream.

Ingredients

Metric

Servings:

Broccoli Cheddar Soup:

Broccoli - 1 lb , chopped, stems and florets reserved
Onions, small - 1 , chopped
Cheese, yellow or white sharp cheddar, plus extra for serving - 8 oz , shredded
Butter - 2 Tbsp
Cornstarch - 2 Tbsp
Nutmeg (opt) - 1/4 tsp
Stock, chicken or vegetable - 4 cups
Marsala wine (sub any dry white wine or stock) - 2 Tbsp
Worcestershire sauce (opt) - 1/2 tsp
Hot sauce (opt) - 1/2 tsp

Pan Seared Carrots:

Carrots - 1 lb , sliced
Butter - 1 Tbsp
Brown sugar - 1 tsp

Prep

Broccoli - Chop both the florets and stems of broccoli, keeping them separate. (Sometimes the tough broccoli stems get discarded, but we use them to flavor and thicken this soup.) (Can be done up to 5 days ahead)
Onions / Carrots / Cheese - Prep as directed. (Can be done up to 5 days ahead)

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Make

Heat a Dutch oven over medium heat. Add butter (just the portion for the soup) and, when it melts, add onions and broccoli stems (reserve the florets) along with a sprinkle of salt. Saute until veggies are beginning to soften, ~4 minutes. Sprinkle cornstarch over veggies and saute until starch coats veggies, ~1 minute more. Add nutmeg, stock and Marsala wine and bring to a simmer. Simmer until broccoli stems are very tender, ~8 minutes.
While soup simmers, heat a skillet or wok over medium-high heat. Add butter (the portion for the carrots) and when it melts, add carrots, sugar and a generous pinch of salt. Saute carrots until golden brown and tender, ~6 minutes.
Return to the soup, and using an immersion or standing blender, puree the soup until smooth. Return the soup to the Dutch oven and stir in broccoli florets, Worcestershire sauce and hot sauce (if using). Heat just until broccoli is tender, ~2 minutes. Turn off the heat (direct heat will turn the cheese grainy) and add cheese in several increments, stirring after each addition. Season with salt and pepper.
Serve soup with extra cheese on top and carrots on the side and enjoy!

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