Sneak It to Em Broccoli Soup
Warm, comforting, and oh-so-creamy, "Sneak It to Em Broccoli Soup" is a hidden veggie powerhouse disguised as a rich and cheesy indulgence. This simple yet satisfying recipe combines tender broccoli florets, hearty potatoes, and a velvety blend of milk and heavy cream, all brought together by the irresistible tang of melted cheddar cheese. Lightly seasoned with paprika and black pepper, this soup boasts a depth of flavor that will have even the pickiest eaters asking for seconds. Perfect for busy weeknights, the recipe comes together in just 45 minutes and is ideal for pairing with crusty bread or crackers. Whether you're looking for a cozy cold-weather dish or a sneaky way to pack in more greens, this broccoli soup is the ultimate family-friendly meal.
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 1 medium (diced) yellow onion
- 3 cloves (minced) garlic
- 1 medium (peeled and diced) potato
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Wash the broccoli florets thoroughly and set them aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally until softened and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potato to the pot and stir to coat. Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Add the broccoli florets to the pot and cook for another 10 minutes, or until the potatoes and broccoli are tender when pierced with a fork.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and puree in batches, then return it to the pot.
Stir in the milk, heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook the soup over low heat, stirring constantly, until the cheese is melted and fully incorporated.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and garnish with chopped parsley if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.9 g | 224% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 7431 mg | 323% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 25.4 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1792 mg | 138% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1378 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
