Broccoli Cheddar Soup with Broccoli Microgreens

With the chill of winter in the air, now is the perfect time of year for a bowl of delicious Broccoli Cheddar Soup. This cheesy, creamy bowl of comfort is full of broccoli in its mature form and receives an additional punch of flavor and nutrition when topped with broccoli microgreens. It is sure to be a winner for everyone in your house!

What you will need

• Fresh or frozen broccoli

  One 10-12 oz bag of frozen broccoli works well for this recipe. If you prefer to use fresh broccoli, simply chop up a head to equal about 2 cups. This is a great way to use up the stem, which can be tough when eaten other ways.

• Paprika

  Regular or hungarian smoked paprika can be used depending on what you have on hand. This adds a nice smokiness to the soup.

• Stock or Bone Broth

  Chicken/vegetable stock or broth are the best choices for this soup.

• Cheddar Cheese

  Depending on your personal preference, mild, medium or sharp cheddar can be used in this recipe. You could also experiment and add in a mix of other cheeses that melt well, although cheddar is the classic flavor profile. Shredding your own cheese is preferable for the best texture as pre-shredded cheeses contain anti-caking ingredients that can make the texture clumpy.

• Microgreens

  Broccoli microgreens add a fresh crunch and flavor to this dish. Other microgreens that would work well are kale, rainbow mix or a spicy mix.

Ingredients

• 1/2 cup butter

• 1/3 cup chopped onion (1 medium)

• 2 diced carrots

• 2 cloves chopped garlic

• 1/3 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 tsp paprika

• 2 cups chopped broccoli florets

• 3-4 cups bone broth

• 8 oz shredded cheddar cheese

• 3/4 cup milk or cream

• Broccoli or other microgreens to taste

Serves 4

Prep Time: 30 min

Directions

1. Chop onions, carrots, garlic and broccoli.

2. Melt butter over medium heat. Add onions, carrots, garlic, and salt, and saute until tender, about 5-7 minutes.

3. Add flour, pepper, and paprika and stir, cooking for 2-3 min.

4. Mix in broth and broccoli and stir well to combine. Cover and allow to simmer for 8-10 min until broccoli is cooked through.

5. Turn heat down to low and add cheese and cream. Stir until well combined.

6. Remove from heat and puree with an immersion, or countertop blender.

7. Garnish with microgreens and enjoy!