Broccoli Cheese Soup
This cheesy favorite is ready in just 6 minutes. Ladle over steamed broccoli pieces for added texture.
Ingredients
- 360 ml (1½ cup) almond milk, or milk of choice
- 180 ml (¾ cup) vegetable stock
- 405 g (4½ cup) broccoli florets, steamed or roasted
- ⅛ teaspoon ground black pepper
- 180 g (1½ cup) cheddar cheese, cut into large chunks
Directions
- Place all ingredients into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed.
- Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
Chef's Notes
For just a broccoli soup base, the cheddar may be omitted and replaced with an extra cup of cooked broccoli florets. Try a dollop of our Broccoli and Lemon Pate to utilize your stems if you are cooking a raw head of broccoli. Pre-shreddded cheese may create a thicker soup as it is coated with cornstarch to prevent sticking
Nutrition Information
| Serving Size | 433 g (1 serving) |
| Amount Per Servings | |
| Calories | 210 |
| Total Fat | 2 g |
| Saturated Fat | 2 g |
| Cholesterol | 15 mg |
| Sodium | 940 mg |
| Total Carbohydrate | 25 g |
| Dietary Fiber | 6 g |
| Sugars | 13 g |
| Protein | 22 g |
