One-Pot-30-Minute Chunky Broccoli Cheddar Soup...I know it's a mouthful. But the name just says it all.
You can order broccoli cheddar soup in a cafe easily. You can also buy pre-made one from the grocery store and heat it up at home. But there are a few problems there. What? Think I am going crazy here, right?
Well, let's see. The one you get from the cafe is very expensive. Think about that little bit of soup you get for the price you pay. Invest that same amount of money in a homemade soup, you can feed 2-3 people right there.
Prep Time: 5 Minutes Cook Time: 30 Minutes Serving: 4-6
No matter where you buy it, there is not enough vegetables in the soup. I always try my best to add more fiber in my diet. We all crave for something. Some are not great to our bodies. So, in what ways to compensate it? Adding some vegetables into my favorite recipes whenever I can is one of the ways to do so.
Even though I can put my Ninja blender into the dishwasher, I don't want to pour hot soup into the blender, not to mention that having no immersion one on hand. We can survive on chunky food, right? Plus, the vegetables are cooked to tender, how much do you really need to chew on? Almost none. So, why don't we make a chunky broccoli cheddar soup?
You may still want to make a thick, smooth, velvety soup. It is absolutely ok. Here is a tip for you that I used to make this soup recipe into a make ahead meal for my mother-in-law.
I let the soup cool down completely in room temperature. Transfer soup into a blender and blend until smooth. You can do either of the following:
1 big Vidalia Onion (diced) or 1 bag Frozen Diced Onion (thawed)
3 tsp Minced Garlic
2 lbs Frozen Broccoli Cut (thawed)
6 cups Chicken Broth
2 cups Pre-Shredded Yellow Cheddar Cheese
1 cup Pre-Shredded White Cheddar Cheese
4 tbsp Butter
2 tbsp Extra Virgin Olive Oil
1/2 cup Flour
Salt and pepper to taste
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