Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

This cheesy favorite is ready in just minutes. Ladle over steamed broccoli pieces for added texture.

Total Time15 Minutes
Yield
DifficultyIntermediate

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Submitted by

Vitamix

Ingredients

1½ cup 360 ml {almond milk} , or milk of choice
¾ cup 180 ml vegetable stock
4½ cup 405 g broccoli florets, steamed or roasted
⅛ teaspoon Tablespoon ground black pepper
1½ cup 180 g cheddar cheese, cut into large chunks

1½ cup 360 ml {almond milk} , or milk of choice
¾ cup 180 ml vegetable stock
4½ cup 405 g broccoli florets, steamed or roasted
⅛ teaspoon Tablespoon ground black pepper
1½ cup 180 g cheddar cheese, cut into large chunks

1 cup 240 ml almond milk [or or milk of choice ]
½ cup 120 ml vegetable stock
3 cups 270 g broccoli florets, steamed or roasted
⅛ teaspoon ground black pepper
1 cup 120 g cheddar cheese, cut into large chunks

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Chef's Note

For just a broccoli soup base, the cheddar may be omitted and replaced with an extra cup of cooked broccoli florets. Try a dollop of our Broccoli and Lemon Pate to utilize your stems if you are cooking a raw head of broccoli. Pre-shreddded cheese may create a thicker soup as it is coated with cornstarch to prevent sticking

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