Broccoli Cheddar Soup

Prep Time 10

Cook Time 20

Servings - 6

2 tbsp olive oil
1 yellow onion, chopped
2 celery stalks, chopped
1 ½ tsp kosher salt, divided
5-6 cups (about 1 lb) broccoli florets (fresh or frozen), divided*
3 cloves garlic, chopped, sliced, or smashed
½ tsp red pepper flakes (optional)
5 cups water
8 oz potatoes (about 2), chopped small
8-16 oz boneless skinless chicken breast (optional)**
½ cup pumpkin seeds
½ cup fresh or frozen peas (optional)
2 cups grated cheddar cheese
1 tbsp lemon juice
Chopped fresh herbs, for topping (dill, parsley, scallions, cilantro, etc…)(optional)
*If using whole broccoli heads, use the stalks (see video)! Use a vegetable peeler to peel off the tough outer skin on the stalks, then cut them off and trim off the rough ends, then cut into 1-2” pieces. Use these in the 2 cups that you cook in the soup and save the florets for adding at the end.
**Easily leave out to make it vegetarian.

In a large pot over medium heat, add the oil, onion, celery, and ½ teaspoon salt and cook for 5 minutes or until softened, stirring occasionally.
Stir in 2 cups broccoli, garlic and red pepper flakes (if using) and cook for 1 more minute, stirring often. Stir in water, potatoes, chicken (if using), and remaining 1 teaspoon salt.
Bring to a boil over high heat, then give it a stir and reduce the heat to low or medium-low and simmer for 12 minutes, stirring and flipping the chicken half way through (if using). If chicken is not cooked at this point, cover with a lid and continue to simmer gently. Transfer the chicken to a cutting board.
To a high-speed blender, add the pumpkin seeds and at least 2 cups of the soup, making sure to get broccoli stems and potatoes in there. Blend until totally smooth, making sure to let the steam escape, then stir back into the pot along with the shredded chicken (if using) and remaining 3-4 cups broccoli.
Simmer for a minute or two or until the broccoli is bright green and fork tender. The broccoli will continue to cook from the residual heat. Turn off the heat and stir in the peas (if using), cheese and lemon.
Serve topped with black pepper, more cheddar (if you’d like), lemon zest (if using), and herbs (if using).

Substitutions:

To make vegan, use a vegan cheese or skip the cheese and add some extra salt.
Use asparagus in place of or in addition to the broccoli! Save the top ⅓ of the spears for adding at the end and use the bottom ⅔ for cooking in the soup.
For a tangier soup, blend in 4 oz goat cheese instead of cheddar (don’t add lemon).

Store leftovers in an airtight container in the fridge for up to 5 days (or 4 days with chicken) or freeze for up to 2 months.

Warm up leftovers in the microwave until warmed through, stirring after every minute.
Top with cheese and any other toppings.
Top with cooked crumbled sausage or fried eggs to add protein.
Serve with grilled cheese!