Turbo Broccoli Cheddar Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 245
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 19
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 44
- Sodium
- 648
- Total: 25 min
- Active: 25 min
Ingredients
2 tablespoons butter
1 head broccoli, stems and florets separated and chopped
1/2 small yellow onion, diced
2 teaspoons dry mustard
Kosher salt and freshly ground black pepper
2 tablespoons dry sherry
1 cup chicken stock
2 cups fresh spinach
1 cup grated sharp Cheddar
1/4 cup heavy cream, plus more if needed
1 teaspoon hot sauce
Croutons, for serving
Directions
- Melt the butter in a large Dutch oven over medium heat. Add the broccoli stems, onions, dry mustard and some salt and pepper and saute until the onions are translucent, about 5 minutes. Deglaze with the sherry and then add the broccoli florets. Add the stock and simmer for 5 minutes.
- Carefully ladle everything into a blender along with the fresh spinach, Cheddar, cream and hot sauce and process until smooth, about 1 minute. Adjust with salt and pepper if necessary and adjust the thickness with more cream if necessary. Top with croutons and serve.