Cream of Broccoli & Cheddar Soup

Cream of Broccoli & Cheddar Soup

Cream of Broccoli & Cheddar Soup
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • ½ cup minced yellow onion
  • 2 tablespoons minced garlic
  • 15 ounces/425 grams riced broccoli
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cupSaffron Road Culinary Classic Vegetable Broth
  • ½ pound grated cheddar cheese
  1. In a stock pot or large sauce pan, heat the oil and butter together on low-medium heat. Once the butter begins to froth, add the onion and garlic. Sauté until the onion has slightly browned. Add the broccoli, salt and black pepper.
  2. Add the milk and Saffron Road Culinary Classic Vegetable Broth. Let the liquids come to a boil, reduce the heat and then let the broccoli cook for about 20 minutes.
  3. Remove the pot from heat and use an immersion blender to puree the entire mixture so that it is smooth. Bring the pot back to the stove and simmer on low, stirring until the cheese has completely melted.
  4. Tip: If you steam or boil the broccoli ahead of time, the soup will be easier to puree, and thus creamier as a result.


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