Broccoli Cheddar Soup

Yield: 6 servings

Ingredients

Soup

  • 2 tbsp Président butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 cups fresh broccoli florets, chopped
  • 5 cups low-sodium broth, either chicken or vegetable, hot
  • 3 cups Black Diamond Angel Hair Mild Cheese Shred
  • 1 cup Lactantia 35% Cooking Cream
  • ¼ tsp nutmeg
  • ¼ tsp each, salt and pepper

Croutons

  • 3 cups stale bread, cut into 1” pieces
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • ¼ tsp each, salt and pepper
  • ½ cup Black Diamond Angel Hair Mild Cheese Shred

Toppings

  • Cheesy croutons
  • Cooked bacon
  • Additional Black Diamond Angel Hair Mild Cheese Shred
  • Sliced green onions or chives
Products Used:
Black Diamond Angel Hair Mild Cheese Shred
Lactantia Cooking Cream 35%

Directions

  1. In a large pot, melt the butter over medium heat.
  2. Sauté the onion until translucent (3-4 minutes), then add garlic and cook until fragrant (1-2 minutes).
  3. Add broccoli florets and sauté until they start to become tender (about 5 minutes).
  4. Pour the hot broth into the vegetable pot, simmer covered for 10 minutes until broccoli is fully cooked.
  5. While the soup is cooking, preheat oven to 375°F. Toss all the crouton ingredients together and place on a parchment lined baking sheet and bake for 10 minutes or until golden brown and the cheese is melted.
  6. Once the broccoli is tender, use an immersion blender to puree the soup or transfer to a blender and blend in batches.
  7. Return the soup to the pot, stir in shredded cheddar cheese until it’s melted, then add cream and a pinch of nutmeg. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and top with bacon, cheddar, green onions, and croutons.
  9. Serve hot and enjoy!

This recipe results in a comforting and flavourful bowl of broccoli cheddar soup with all the fixings, perfect for a cozy meal.

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