Creamy Broccoli Cheddar Soup

This delicious broccoli cheddar soup is deceptively thick and creamy due to a simple trick without the use of a flour roux! Simply puree half of the carrots and voila, instant thickening. This recipe is actually extremely similar in flavor to Panera’s famous broccoli cheddar soup!

Make sure you use organic vegetables and dairy for this recipe—not only does it taste better but won’t accumulate pesticides and antibiotics/hormones in your body and thus throw off your gut flora.

In order to reduce cooking time, we recommend steaming the broccoli and the carrots first which will have this soup ready in less than twenty minutes.

Ingredients

• 1 head of organic broccoli, chopped
• 3 cups organic carrots, shredded
• ¼ cup organic onion, diced
• 2 cloves organic garlic, minced
• 1 tablespoon organic grass-fed butter
• 1 cup organic grass-fed cream
• 1 cup organic grass-fed cheddar cheese, shredded
• 3 cups organic free-range chicken broth
• ¼ teaspoon nutmeg
• Salt and pepper to taste

Directions

1. Steam the carrots and the broccoli for about 8-10 minutes, until tender.
2. Puree 2 cups of the carrots in a food processor with half the chicken broth and set to the side.
3. In a soup pot, saute onions and garlic in butter until fragrant. Add remaining chicken broth, cream, carrot puree, shredded carrots, and broccoli. Bring to a boil and reduce to a simmer and cook until thick, about 8 minutes. 
4. Once thickened, stir in cheddar cheese, nutmeg, and salt and pepper to taste. Allow to simmer for another 3-4 minutes.