Broccoli Cheddar Soup

1 tbsp olive oil
1 onion, diced
1 garlic clove, crushed
16 oz frozen broccoli florets
1 potato, peeled and diced
4 cups vegetable broth
6 oz cheddar cheese, grated
1/4 cup buttermilk (or 1/4 cup milk and 1sp vinegar)
1 1/2 tsp kosher salt
pinch coarse black pepper

Parmesan crisps: 3/4 cup shredded or grated Parmesan cheese

Heat oil in a medium saucepan over medium heat. Add onion and garlic and saute until onion is soft, 5-7 minutes.

Add broccoli, potato, and brother. Raise heat and bring to a boil. Lower heat and simmer for 7 minutes. Using an immesion blender, blend soup until smooth and creamy.

Stir in cheddar cheese and buttermilk. Stil until cheese is melted. Season wiht salt and pepper. Keep soup warm over low heat until ready to serve.

Prepare the Parmesan crisps: Preheat over to 375F. Line a baking sheet with parchment paper. Spray parchment paper with 12 small circles of nonstick cooking spray. Scoop 1 tbsp Parmesan cheese onto each circle and flatten into a round cracker shape. Bake for 8 minutes, until golden and crisp. Serve crisps alongside soup, or break up and sprinkle into soup bowl.

© Dairy & Easy Cookbook

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