I know this is not the prettiest pictures of a soup, however all I can say was this creation was packed full of flavor, and great ingredients to boot. I often ask my wife what she had for lunch, and she will often come back with something along the lines of a broccoli and cheese soup. We have all had it before, and we’ve had good soups, and horrible soups. This one leans to the good soup for sure, regardless of the look. It’s hearty, and makes a great lunch or dinner and is just as good for a leftover.
Let’s get started.
Ingredients:
- 1 head of curly kale, chopped, stems removed
- 4 cups of broccoli, roughly chopped
- 2 cloves garlic
- 3 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 yellow onion, diced
- 1 carrot, diced
- 3 cups of milk
- 2 cups of chicken stock
- 1 tbsp fresh thyme
- 3 cups of cheddar cheese, shredded
- Croutons, to your liking
Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.
Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.
Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.
Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.
This soup is super hearty and delicious and is perfect for a nice, cold day. Furthermore it’s a great way to get all of the wonderful nutrients of kale into the picture. Hope you enjoy!
Kale and Broccoli Cheddar Soup
Ingredients
- 1 head of curly kale chopped, stems removed
- 4 cups of broccoli roughly chopped
- 2 cloves garlic
- 3 tbsp unsalted butter
- 1 tbsp all purpose flour
- 1 yellow onion diced
- 1 carrot diced
- 3 cups of milk
- 2 cups of chicken stock
- 1 tbsp fresh thyme
- 3 cups of cheddar cheese shredded
- Croutons to your liking
Instructions
- Start by melting the butter in a large soup pot. Once melted, add in the onion and cook until they become nice and tender. Once tender, add in the garlic, and toss in the flour, and stir, cooking for a few minutes to cook out the flour. Next, add in the milk, and whisk until you have a nice and smooth sauce.
- Add in the chicken stock, and give another stir. Reduce the heat to a medium-low, and continue to cook for about 20 minutes or so. Add in the thyme.
- Next, add in the broccoli, carrots, and kale. Cook for about another 20 minutes or so until the vegetables get nice and tender. Now we are going to blend. Pour the mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. Otherwise, if you have an immersion blender, use that.
- Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add in the cheddar cheese. If the soup if too thick for you, then feel free to add in about a cup of water or so to thin it out a bit. Give a good stir, and serve with croutons on the top.