This Creamy Broccoli Soup with Cheddar Crisps is a delicious and healthy soup with a side of yum! It only takes three easy steps to make this tasty soup, with its enticing aromatic hint of onion, garlic, salt and pepper.
Add in cauliflower if you like, or swap it in for the broccoli altogether. Pureed for a satisfying thick and creamy texture with chunks of broccoli, this recipe is a fun new take on the traditional broccoli and melted cheese.
- 2 tablespoons extra-virgin olive oil
- 1/2 large white onion, chopped
- 3 small celery ribs, thinly sliced (1 cup)
- 1 garlic clove, minced
- 1 1/2 pounds broccoli, cut into florets
- 3 1/2 cups water
- Salt and freshly ground pepper
For the cheddar crisps
- 1 cup sharp cheddar cheese, coarsely shredded
In a large saucepan, heat the olive oil. Add the onion, celery and garlic and cook over moderately low heat, stirring occasionally, until softened, about 7 minutes.
Add the broccoli and water to the saucepan and bring to a boil. Simmer over moderate heat until the broccoli is tender, about 10 minutes.
Transfer the contents of the saucepan to a blender and puree until smooth. Season the soup with salt and pepper.
Meanwhile, Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Sprinkle the cheese on the sheet in eight 2-inch rounds. Bake for 18 minutes, until darkened slightly. Blot the crisps with paper towels and let cool.
Serve broccoli soup with cheddar crisps and enjoy!