
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
servings
|
- 2 Tbsp. butter or extra virgin olive oil
- 1 small yellow onion chopped
- 2 cloves garlic minced, about 1 tsp.
- 16 oz. frozen broccoli florets
- 32 oz. reduced-sodium vegetable broth or use reduced-sodium chicken broth, or use any variety
- 1/2 tsp. dried thyme or 1 1/2 tsp. fresh thyme
- 1 cup shredded sharp Cheddar cheese or more to taste
Ingredients
|
- In a large stock pot, melt the butter or heat the olive oil over medium heat.
- Add the onions and garlic and sauté them until the onions are translucent and soft, about 5 minutes.
- Add the broccoli, broth and thyme and bring it to a boil.
- Simmer it for about 5 minutes until the broccoli is very tender.
- Using a handheld immersion blender or a standing blender, puree the soup.
- Return it to the pot (if necessary), and stir in the cheese until it is fully melted, about one minute.
- Remove it from the heat and serve immediately.
Scramble Flavor Booster: Serve it with crispy crumbled bacon. Double the garlic and serve it with salt and freshly ground black pepper and/or hot pepper sauce, such as Tabasco.
Tip: Aging is the only difference between sharp and mild Cheddar cheese. The longer Cheddar has aged, the sharper and more pronounced the flavor will be.
Nutritional Information Per Serving (% based upon daily values): Calories 170, Total Fat: 12g, 18%; Saturated Fat: 7g, 35%; Cholesterol: 35mg, 12%; Sodium: 450mg, 19%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 3g, 12%; Sugar: 4g; Protein: 8g
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