Broccoli Spinach Cheddar Soup
This is a great light dinner idea, when the weather is cold or you’re just a good soup lover. I love the combination of broccoli and cheddar cheese in all forms. This is a great vegetarian dinner that the whole family can enjoy without being too over the top. This can be complete in under and hour and only dirties one pot!
Recipe:
Ingredients:
2 tbsp olive oil
1 onion, finely diced
3 cloves garlic, minced
1 tsp red chili flakes
2 tbsp flour
1 tbsp Dijon mustard
4 russet potatoes, cubed
1 head broccoli, in florets
3-4 cups fresh baby spinach (about 1 cup cooked)
4 cups vegetable stock
½ cup dry white wine (optional)
2 cups milk
8 ounces sharp cheddar cheese, grated
3 ounces cream cheese
Salt and pepper to taste
Instructions:
In a large Dutch oven, heat olive oil over medium high heat. When the oil is hot add the onion and sauté for a minute before adding 1 tablespoon salt. Sauté until translucent about 5 to 10 minutes. Add garlic and red pepper flakes, sauté for another couple minutes.
Sprinkle four into the pot and cook for about 2 minutes before adding the wine. When it is thick and forms a paste (should happen pretty fast) add the vegetable stock and bring to a boil. Simmer for about 10 minutes until it starts to thicken a bit. If it becomes too thick add some more stock or water.
Add the potatoes, cover and simmer for about 10 minutes until they are just starting to become soft. Add the broccoli, cover and simmer for an additional 5 minutes. Add the spinach and wilt down.
When the broccoli starts to soften and the spinach is wilted, turn the heat down to medium and add the milk. Bring back up to a simmer and add the cream cheese. After the cream cheese is incorporated start adding the cheddar cheese in small amounts until it is all incorporated into the soup. Immediately remove from heat.
Season with salt and pepper to taste.
Serves: 6 | Cook Time: 30 minutes | Total Time: 40 minutes