Vegetarian Broccoli Cheese Soup

Nutrition values are AI-estimated based on ingredients.

• 1 lb broccoli
• 2 stalks celery
• 1 medium red onion
• 4 cloves garlic
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1 whole bay leaf
• Salt to taste
• 2 teaspoons Italian seasoning
• 1/2 teaspoon red chili flakes
• 5 cups water
• 4 oz cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup heavy cream

1. 1Separate broccoli into florets; finely chop stalks and roughly chop florets (reserving a few florets for garnish).
2. 2Finely chop celery and red onion, and mince garlic cloves.
3. 3In a large pot over medium heat, melt butter and heat olive oil, then add minced garlic and bay leaf to infuse flavor.
4. 4Add chopped celery, onion, and broccoli stalks to the pot; sauté for about 5 minutes until onions are translucent, adding salt to aid the process.
5. 5Stir in Italian seasoning and red chili flakes (if using) into the sautéed vegetables.
6. 6Pour in 5 cups of water, cover the pot, and bring the mixture to a boil; cook for an additional 5 minutes.
7. 7Add the roughly chopped broccoli florets to the boiling mixture, stir, and cook uncovered for 5-6 minutes until tender; add more salt to taste.
8. 8Turn off the heat and carefully remove the bay leaf from the pot.
9. 9Using an immersion blender or by transferring in batches to a regular blender, blend the soup to your desired creamy consistency.
10. 10Return the blended soup to the pot (if transferred), add softened cream cheese, shredded cheddar cheese, and heavy cream; stir until all cheeses are melted and fully incorporated.
11. 11Gently reheat the soup if necessary, garnish with reserved broccoli florets, and serve hot.

These instructions are our analysis of the original video. Watch on YouTube →