Cream of Broccoli & Cheddar Soup
At this time of year, everyone talks about New Year’s resolutions. To top the list, it’s usually about getting fit and eating healthier. I think soups are one of the best kinds of dishes you can make at home to eat healthy, use up a lot of wonderful, delicious and seasonal ingredients and make great use of the money you spend on those ingredients. There’s no need to go to a restaurant just for a good soup, and those boxed soups just don’t cut it on the flavor and taste, in my opinion. Besides, you can control the amount of oils/fats and salt you use when making your own, which is something you’re not able to do when eating it elsewhere. Have I convinced you yet?
I know cooking takes time, and I am not an advocate of spending all your time in the kitchen. We all have lives to live and things to do, but planning ahead and cutting the work time in half by buying things already cut (i.e. riced broccoli; and a good quality vegetable broth like this one from Saffron Road, which is halal-certified and made with high quality ingredients). 
*My top tip for this recipe is to boil or steam the broccoli ahead of time because it makes for a creamier soup in the end. If you don’t have time to do that, it’s fine, but just be sure to use a minced or riced broccoli so that it cooks thoroughly in around 20 minutes. Once you puree it, it’ll be easier to do and result in a creamier soup.
Want to try the Culinary Classic Vegetable Broth by Saffron Road for yourself? Enter to win our giveaway for a FREE coupon here.
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 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 cup Saffron Road Culinary Classic Vegetable Broth
- 1/2 pound grated cheddar cheese
- 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.
- 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.
- 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.
- If you steam or boil the broccoli ahead of time, the soup will be easier to puree, and thus creamier as a result.
- For halal cheese varieties, try the Extra Sharp Cheddar by Cabot.
This sounds delicious! I’m pinning this to my “To Make” list on Pinterest, insha’Allah. 🙂