Perfect Meatless Monday dinner idea! I actually created this soup recipe because I purchased a huge bag of organic broccoli florets and had to use them up as the expiration date was getting near. This soup took me minutes, YES minutes to whip up. With no added heavy cream or half and half necessary! I used my favorite Cabot Cheddar cheese and served it up in bread bowls (sourdough of course) for a fun twist. My kids always seem to eat more soup when its served in bread bowls. Plus easy clean up! This soup makes a wonderful lunch idea for the next day as the flavors develop more in the refrigerator overnight.
The day after daylight savings, you’re exhausted from losing an extra hour of sleep – try this recipe. Avoid the drive-thru or fast food restaurant because you don’t have time or the effort today. I promise that you will be thankful you did!
4 cups of vegetable stock (I used an organic vegetable stock that comes in a box – 4 cups exactly) Use low sodium if possible and add the amount of salt that you prefer
4 cups of broccoli florets, trimmed and washed
1 medium sized sweet onion, diced
2 medium carrots, organic – peeled and sliced
4 cloves of garlic, mine were smaller – you can use more or less per your preference
1 teaspoon salt
Freshly ground pepper
1/3 cup of grated cheddar (I used 50% reduced fat Cabot Cheddar that I grated)
In a large Dutch oven, add your stock, broccoli, onions, garlic, salt and pepper. Bring to a boil. Once boiling, give the mixture a good stir and then reduce the heat to low and cover. Simmer for at least 20-30 minutes. Then with your Vitamix, blender or immersion blender, puree the mixture down until smooth. Return to your pot (if using a blender) and then add the shredded cheese. Give a good stir to incorporate the melted cheese. Taste test for additional seasonings. Then serve up. I top with additional shredded cheese on top.
Serve in bread bowls or in regular bowls with hearty crackers or a nice crusty baguette.
— Knead to Cook