Broccoli cheddar soup from 101 Cookbooks by Heidi Swanson

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Notes about this recipe

  • babyfork on April 15, 2024

    I adapted this recipe as I was looking for a recipe to use up what I had in the crisper. I had a sweet onion, no shallot, added a diced carrot and one rib of celery. Use the full quart of Imagine Organic Low Sodium Vegetable Broth. One large head of broccoli and one medium. Two teaspoons Dijon mustard and 1/2 tsp smoked paprika and black pepper. Probably added about a teaspoon of kosher salt, maybe less? And a cup of Tillamook Triple Cheddar blend shredded cheese. I used my Vitamix blender instead of the immersion blender to get a smoother puree. Came out with the right amount of salt and didn't have to adjust the seasoning after blending. Looks like pea soup, not the bright green as pictured, but tasted very good. The croutons would've added a nice textural contrast, but I didn't have any bread so didn't make them. I put smoked paprika in the soup instead.

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