In this post, you will learn how to make Homemade Broccoli Cheddar Soup and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Homemade Broccoli Cheddar Soup.
- 8 cups raw broccoli, florets and stalk, chopped
- 1 shallot, chopped
- 1 lemon, juiced
- 3 cups vegetable broth
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 small red onion, chopped
- 1 cup plain yogurt
- 3 cups Yukon Gold potatoes, rough chop (skin on)
- 1 cup parsley
- 1 bay leaf
- 1/2 cup olive oil
- 1 cup almond milk, plain flavor
- 1 1/2 cups shredded cheddar cheese
- In your soup pot, saute over med-high heat: 2 Tbsp of your olive oil with the shallot, onion and jalapeno. When cooked lightly, add in lemon juice, veggie broth, remaining oil, salt and pepper. Reduce heat to medium.
- Add Potatoes and bring broth to a boil. Cook until potatoes are tender.
- Add chopped Broccoli (florets and steams). Remember to leave out a few florets for later use though.Cover with lid, when broccoli is tender, turn heat off.
- Transfer contents of pot into a large mixing bowl. Allow to cool slightly.
- Add to the bowl the fresh parsley, Chobani and almond milk. Fold new ingredients into the hot soup mixture.
- In batches, puree the soup in a food-processor (maybe someday soon, a Vitamix!) style blender. Soup should be smooth-no lumps or chunks. In the soup pot, add the broccoli florets, a dash of veggie broth and saute covered for about a minute until tender.
- Add the pureed soup back into the soup pot.
- Add a bay leaf and a few pinches of chopped basil (optional). Simmer uncovered for at least twenty minutes to cook out all the air bubbles. Stir constantly for the first few minutes.
- Remove the bay leaf before serving or storing.
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