Health Lab Blog

Easy Broccoli Cheese Soup

Recipes, Soups & Broths

The weather is finally turning cold here in the South which means its SOUP TIME for my family! This time of year, we typically have some type of soup simmering away on the stove. It’s the perfect comfort food, easy to double for leftovers or the freezer, and definitely convenient for my family members to grab a cup or bowl when they need to eat since our schedules are pretty crazy right now and we aren’t typically eating together as a family. Life with teenagers, right?! We’ve definitely entered the season of being a glorified taxi service…

I’m always trying to shove in as many servings of veggies into our diet as possible, and this easy Broccoli Cheese Soup is just the way to do that! Plus, it is very similar to a popular bistro chain restaurant’s yummy version. Start to finish – 30 minutes, which makes it the perfect weeknight meal! Here are the deets –

EASY BROCCOLI CHEESE SOUP RECIPE

INGREDIENTS:

  • 3 cups broccoli florets
  • 2 carrots, peeled and grated
  • ½ white onion, diced
  • 3 tbs butter
  • 2 quarts chicken stock
  • ½ cup tapioca flour or einkorn all purpose flour
  • ½ tsp nutmeg
  • salt & pepper to taste
  • 12 oz medium cheddar cheese, grated
  • 1 1/2 cup grass fed heavy cream

DIRECTIONS:

  1. Melt butter on medium heat in medium soup pot.
  2. Add onion and cook until softened but not caramelized.
  3. Add tapioca flour and stir until fully incorporated into butter and onions.
  4. Add chicken stock, 2 cups broccoli florets and stir until flour is melted into the broth (no clumps left).
  5. Simmer until broccoli is soft.
  6. Add ¾ of grated carrots to the pot, along with the heavy cream and blend with an immersion blender until smooth.
  7. Add nutmeg, salt and pepper to taste and remaining broccoli and carrots; simmer until veggies are softened.
  8. Remove from heat and stir in grated cheese until fully melted. Serve immediately!

To your health!

April

Easy Broccoli Cheese Soup

Course Soup

Ingredients
  

  • 3 cups broccoli florets
  • 2 carrots peeled and grated
  • ½ white onion diced
  • 3 tbs butter
  • 2 quarts chicken stock
  • ½ cup tapioca flour or einkorn all purpose flour
  • ½ tsp nutmeg
  • 12 oz medium cheddar cheese grated
  • 1 1/2 cup heavy cream
  • salt and pepper to taste

Instructions
 

  • Melt butter on medium heat in medium soup pot.
  • Add onion and cook until softened but not caramelized.
  • Add tapioca flour or einkorn flour and stir until fully incorporated into butter and onions.
  • Add chicken stock, 2 cups broccoli florets and stir until flour is melted into the broth (no clumps left).
  • Simmer until broccoli is soft.
  • Add ¾ of grated carrots to the pot, along with the heavy cream and blend with an immersion blender until smooth.
  • Add nutmeg, salt and pepper to taste and remaining broccoli and carrots; simmer until veggies are softened.
  • Remove from heat and stir in grated cheese until fully melted. Serve immediately!

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I'm April Miller.

Hi! I'M April Miller.

I’m a Functional Nutritional Therapy Practitioner, wife and mom to 3 amazing kids! I know how challenging it can be to balance work and family demands with healthy living. But we women deserve to take care of ourselves – our bodies demand it! Auto-immune triggers, adrenal fatigue, hormone issues and cancer are the result of not listening and properly caring for ourselves. But it’s not too late – get started now!