Soup Sundays Are Back! Creamy Cheesy Broccoli Soup
Creamy soups are my favorite, especially when it starts to get chilly outside. Maybe it's because I like to have soup as a meal, and they're really thick and satisfying. Maybe it's because they're so delicious. Try this creamy, cheesy broccoli soup for yourself, and you'll be begging to eat more broccoli!
Ingredients for Creamy Cheesy Broccoli Soup:
4 heads broccoli, cut into 1-inch florets
1 cup broth
1 stick (4oz) butter, unsalted
Salt and black pepper (freshly ground tastes best)
3 cloves of garlic, minced or chopped
1 whole onion, diced
4c whole milk
2c half & half
A few dashes of turmeric (because I add it to everything)
1/3 cup all-purpose flour or gluten free flour
Pinch of ground nutmeg
3 cups grated cheese (grate it yourself to avoid more nasties), plus more for garnish
Directions for Creamy Cheesy Broccoli Soup:
Add all ingredients except cheese into the VitaClay pot, stirring to combine until smooth
Cover and set to "slow" for 30-45 minutes
Using a hand immersion blender, blend the soup to desired consistency
Stir in the cheese
When serving, garnish with more cheese and scallions, cilantro or chives, if desired Serve with crusty sourdough bread for a delicious, filling meal!
*Cream is great, but only if it's from pastured, organic cows. Otherwise you're getting all kinds of hormones, antibiotics, and other nasties from a sick animal.