Broccoli Cheddar Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

7 1/2 cups

Broccoli

3 Tbsp

Unsalted Butter

2

Medium Shallots , finely chopped

1 clove

Garlic , minced

3 cups

Chicken Broth , divided

1 Tbsp

Fresh Oregano , chopped

or 1 teaspoon Dried Oregano

1/2 cup

Potato Flakes

2 Tbsp

Dijon Mustard

1 cup

1% Low Fat Milk

1/4 tsp

Kosher Salt

1/8 tsp

Ground White Pepper

1 cup

Cheddar Cheese , grated

Cooking Instructions

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Step 1

Cut stems off Broccoli (7 1/2 cups) cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.

Step 2

Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.

Step 3

In a medium pot, heat Unsalted Butter (3 Tbsp) over medium heat until foamy. Add Shallots (2) and Garlic (1 clove) , cook until soft, about 5 minutes, stirring occasionally.

Step 4

Add chopped broccoli, Chicken Broth (3 cups) and Fresh Oregano (1 Tbsp) . Bring to a simmer, cover and cook until very tender, 15-20 minutes.

Step 5

Stir in Potato Flakes (1/2 cup) and Dijon Mustard (2 Tbsp) . Allow to cool for 5 minutes, stirring occasionally.

Step 6

Using a blender or submersion blender, blend soup until smooth.

Step 7

Return to pot, add 1% Low Fat Milk (1 cup) and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally.

Step 8

Remove from heat and season with Kosher Salt (1/4 tsp) and Ground White Pepper (1/8 tsp) . Adjust thickness with more broth if needed. Stir in Cheddar Cheese (1 cup) .

Step 9

Serve immediately garnished with additional cheese, if desired.