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Broccoli Cheese Soup

This cheesy favorite is ready in just minutes. Ladle over steamed broccoli pieces for added texture.
broccoli-cheddar-cheese-soup-470x449.jpg

Submitted By:

Dietary Interests: High Fiber , High Protein

Allergens: Nuts

Yield:

1.4 l (3 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

1.4 l (3 servings)

Total Time:

15 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

960 ml (2 servings)

Total Time:

17 Minutes 30 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

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
  • Tablespoon (⅛ teaspoon) ground black pepper
  • 180 g (1½ cup) cheddar cheese, cut into large chunks

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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

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
  • Tablespoon (⅛ teaspoon) ground black pepper
  • 180 g (1½ cup) cheddar cheese, cut into large chunks

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. 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-shredded cheese may create a thicker soup as it is coated with cornstarch to prevent sticking.

Ingredients

  • 240 ml (1 cup) almond milk [or or milk of choice ]
  • 120 ml (½ cup) vegetable stock
  • 270 g (3 cups) broccoli florets, steamed or roasted
  • (⅛ teaspoon) ground black pepper
  • 120 g (1 cup) cheddar cheese, cut into large chunks

Directions

  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.

Chef's Notes

  • For just a broccoli soup base, the cheddar may be omitted and replaced with an extra cup of cooked broccoli florets. Pre-shredded cheese may create a thicker soup as it is coated with cornstarch to prevent sticking.