Broccoli Soup with Cheddar

I made this for a week of lunches and it was very good and it was very easy. I loved the fresh parsley everyday, it felt I like I’d really cooked instead of heating it up πŸ™‚

broccoli soup with cheddar~the comyn space

You’ll Need:
3 cups chicken or vegetable stock
florets from 2 broccoli stalks
1 cup diced yellow onion
1/2 cup chopped carrot
3/8 tsp salt
1/4 tsp freshly ground black pepper (plus more to taste)
2 garlic cloves, minced
3/4 cup 2% milk
4 oz shredded extra sharp cheddar cheese, divided
1/4 cup fresh flat leaf parsley

Combine first 7 ingredients, thru garlic, in a large sauce pan and bring to a boil. Reduce heat and allow to simmer until the broccoli is tender, about 12 minutes. Blend with a stick blender or carefully pour into a blender, covering center hole with a clean dish towel to allow heat to escape. Stir in milk and 2 oz of the cheese. Ladle into bowls and top with the rest of the cheese and parsley.

4 thoughts on “Broccoli Soup with Cheddar

  1. Hooray! A vegetarian recipe again! I have missed drooling over your food. :-p this looks great– I might add it to the list to cook while we’re at home. πŸ™‚

  2. 1- LOVE YOUR NEW PROFILE PICTURE! You are the cutest!!
    2- This looks delicious and has been forwarded to husband, much like all your other recipes πŸ™‚

    Miss you! -M

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