SOUP SEASON: Broccoli Cheddar Chowder
Cheese makes everything better. Really it does.
Broccoli is a vegetable that all my kids will eat. Whether it’s fresh, roasted or in this soup. It’s the star of the show- with other vegetables too. Because, when my kids will eat something with vegetables in it, I go for it.
This chowder is is just simply delicious, easy and fast to prepare. I see a theme with my dinner recipes. They must be fast to prepare. I don’t have time to spend hours in the kitchen getting dinner ready. I’m a busy, working mom who has places to be and things to do.
Broccoli Cheddar Chowder
1 tbsp. olive oil
2 cups diced carrots
1 cup diced celery (3 stalks)
1 small onion, diced
2 medium russet potatoes, diced
1 cup frozen corn
4 cups broccoli florets
1 tbsp. dried basil
1 tsp. garlic powder
2 tsp. Kosher salt
3 tbsp. flour or gluten free flour mix
16 oz. vegetable broth
12 oz. heavy cream or coconut milk
1 cup sharp cheddar cheese, grated
1/2 cup Parmesan cheese
In a large pot, over medium high heat, sauté the carrots, celery and onion, and diced potato until slightly cooked and golden. Stirring occasionally.
Add the broccoli, bay leaf and seasonings. Saute the vegetables for 4-5 more minutes until broccoli starts to cook, stirring occasionally, and still bright green. Sprinkle the flour over the vegetables, and stir to combine and cook the flour for 1-2 minutes. This will cook the flour and take the flour taste out of the soup.
Then add the vegetable broth, stirring to thicken the soup, bring to a simmer. Then add the cream , cheddar cheese and Parmesan cheese , heat just until melted and season with a bit more salt if needed. You can top with a sprinkle of sharp cheddar cheese if desired.
Makes 10-12 servings.
Happy soup making!
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