Islander Broccoli and Cheddar Soup

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“I like to make soups that contain a variety of fresh vegetables. I generally freeze my soups for lunches through the week. This is a nice soup that hopefully contains all the things my body needs for lunch.”
READY IN:
45mins
SERVES:
7-8
YIELD:
3 qts
UNITS:
US

Ingredients Nutrition

  • 1 cup Spanish onion (diced, approx 1/3 large onion)
  • 12 cup celery rib (diced, approx 2 med stalks)
  • 2 roasted garlic cloves (crushed)
  • 12 cup carrot (diced, approx 1 medium carrot)
  • 1 cup white potato (peeled and cubed, approx 1 medium potato)
  • 13 head cauliflower (loosely chopped)
  • 2 bunches broccoli (cut into florets)
  • 3 cups old cheddar cheese (grated)
  • 7 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 3 tablespoons chicken stock
  • 34 teaspoon smoked paprika
  • 12 cup heavy cream (to taste)

Directions

  1. In a large stock pot, over medium heat, add olive oil and butter.
  2. add potato, carrot, onion and garlic, saute for 2-3 minutes.
  3. add broccoli, cauliflower and celery, saute for 2-3 minutes.
  4. add cold water and chicken stock, bring to boil.
  5. reduce heat to medium-low and cover for 12-15 minutes stirring occasionally.
  6. add cheese and smoked paprika stirring frequently for 5 minutes.
  7. remove from heat.
  8. puree in small batches with hand mixer in two separate mixing bowls (large mixing bowl to hold puree, small mixing bowl to puree, don't puree in stock pot).
  9. *optional* freeze portions now before adding heavy cream.
  10. return to clean saucepan, heat over medium heat.
  11. add heavy cream, stir and serve.
  12. *optional* garnish with blanched or steamed floret and a dash of smoked paprika.

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