Broccoli Cheddar Soup
Broccoli Cheddar Soup
This soup is a total nostalgia indulgence for me. I used to order it from any sandwich shop and craved it! As I stopped really eating sandwiches and started eating more whole foods, it was quickly removed from my life. Especially when I found out most versions are made from a brick of processed cheese and filled with stabilizers, gluten, preservatives, and MSG….eekk!
This week in my CSA (community supported agriculture) share, I received 2 pounds of broccoli. The conditions were perfect of that I had just completed a batch of bone broth, it was raining, and I happened to have a block of aged sharp cheddar…oooo yassss! Please enjoy and no you do not need a loaf of crusty bread to enjoy this with. Also consider adding rotisserie chicken, seared fish, or grassfed whey to add more protein and make a meal vs. snack.
FOOD AS MEDICINE:
Broccoli is a rich source of isothiocyanates, cancer-fighting sulfur containing compounds that reduce tumor size and support detoxification. It is also rich in indole-3-carbinol a compound that reduces excess estrogen thus preventing both breast and prostate cancer. Providing a day’s worth of vitamin C in 1 cup, it also pairs nicely with the bone broth in this recipe to support a healthy immune system.
1 stick pastured butter
1 large yellow onion, chopped
¼ cup rice flour
2 cups non-homogenized low-heat processed whole milk
2 carrots, chopped
2 quarts bone broth
4 cups broccoli, stems and florets chopped
Salt and pepper to taste
3 bay leaves
12oz sharp cheddar cheese, shredded
6oz mild cheddar cheese, shredded
1.5 cups of florets, chopped fine
Melt butter in large stock pot, add in chopped onion and coat in butter, then let sit in pan for 2-3 minutes. Stir onions on medium heat, allow time for them to make contact with the pan to caramelize a bit, do this for an additional 5-6 minutes. Once browned and softened add rice flour and stir until well mixed. Slowly add whole milk about ¼ cup at a time while stirring to allow a nice thickened mixture. Add in carrots, broth, broccoli, salt and pepper to taste (I suggest starting with ½ tsp each), and bay leaves then simmer for 20 minutes. Remove bay leaves, blend in two batches through blender then return pureed soup to pot. Slowly mix in shredded cheese stirring constantly. Once all melted in, add florets of broccoli and simmer on low until softened about 5 minutes. Serve in bowls and top with shredded cheese or protein of choice.
Makes 10 servings
Nutrition facts serving: 404 Calories, 28g Fat, 13g Carbohydrates, 20g Protein