Broccoli Cheddar Soup

By Audrey Plant 

***Recipe calls for Vitamix or immersion blender***

Ingredients

3 tablespoons extra virgin olive oil 

1 cup carrots, chopped

1 cup celery, chopped

1 large onion, peeled and chopped 

3 tablespoons all-purpose flour

4 large broccoli heads, trimmed tips, roughly chopped, and stalks included

2 tablespoons kosher salt

3 teaspoons garlic powder

¼ crushed red pepper flakes

1 teaspoon black pepper 

1 quart heavy cream 

2 quarts chicken stock 

8 ounces sharp cheddar, shredded 

Ingredients

1. In a large Dutch oven, preheat on medium heat with extra virgin olive oil. 

2. Add carrots, celery, onion, and sauté for 5-7 minutes until softened. Add flour and stir until flour is evenly distributed.

3. Add chopped broccoli to the mixture and sauté for another 5 minutes until broccoli is tender. Stir occasionally.

4. Add kosher salt, garlic powder, red pepper flakes, black pepper and mix well.

5. Turn the heat down to low, and add heavy cream and chicken stock. 

6. Working in 3 batches, ladle chunky soup into Vitamix and blend until smooth.

7. Pour soup back into the Dutch oven and heat through on medium heat. Add shredded cheese and stir until completely melted. 

8. Bring soup to a boil and simmer on low heat for 20-30 minutes. 

9. Remove from heat and serve immediately.

Notes:

1. The soup will be thicker than a traditional broccoli cheddar soup. This soup is heavy on the broccoli and not so much on the soupy cheesy side. 

2. The soup will be thick; if necessary, you can thin out the soup with more cream or broth. 

3. You can use bagged broccoli - about 3 bags of broccoli (12 ounces each).

4. Soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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