The AI-generated recipe photo may be missing for a couple of reasons.
Read more about this in the FAQCategory: soup
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 1 head broccoli, roughly chopped
- 2 russet potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 cup half and half cream
- 1 celery stalk, diced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
Directions
Preheat the oven to 400°F.
Place the chopped broccoli onto a baking sheet and drizzle with olive oil. Roast in the oven for 15 minutes until the edges are slightly browned.
Meanwhile, in a large pot over medium heat, add olive oil, diced celery, and diced potatoes. Sauté for about 5 minutes until the celery is softened.
Add the roasted broccoli to the pot.
Pour in the vegetable broth and add the dried thyme, garlic powder, paprika, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy.
Stir in the half and half cream and continue to heat for 5 more minutes.
Add the shredded cheddar cheese and stir until the cheese is completely melted and the soup is well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with additional shredded cheddar cheese if desired.
Ingredients
- 1 head broccoli, roughly chopped
- 2 russet potatoes, peeled and diced
- 1 cup cheddar cheese, shredded
- 1 cup half and half cream
- 1 celery stalk, diced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
The AI-generated recipe photo may be missing for a couple of reasons.
Read more about this in the FAQCategory: soup
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F.
Place the chopped broccoli onto a baking sheet and drizzle with olive oil. Roast in the oven for 15 minutes until the edges are slightly browned.
Meanwhile, in a large pot over medium heat, add olive oil, diced celery, and diced potatoes. Sauté for about 5 minutes until the celery is softened.
Add the roasted broccoli to the pot.
Pour in the vegetable broth and add the dried thyme, garlic powder, paprika, salt, and ground black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the potatoes are tender.
Using an immersion blender, blend the soup until smooth and creamy.
Stir in the half and half cream and continue to heat for 5 more minutes.
Add the shredded cheddar cheese and stir until the cheese is completely melted and the soup is well combined.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with additional shredded cheddar cheese if desired.
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