Broccoli and Cheddar Soup
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 1 bowls |
Graciously borrowed from: http://closetcooking.blogspot.com/2010/03/broccoli-and-cheddar-soup.html
Ingredients
- 1 tbsp Canola Oil
- 1 cup Onions
- 1 cloves Garlic Clove
- 4 cups Organic Vegetarian Vegetable Broth
- 2 2/5 cups Cannelini Beans
- 3 cups Broccoli, Chopped
- 2 cups Sharp Cheddar Cheese
- 6 tsp Dijon Mustard
Directions
Ingredients:
1 tablespoon oil
1 onion (diced)
2 cloves garlic (chopped)
4 cups vegetable broth
1 (19 ounce) can white beans
1 large head broccoli (cut into bite sized pieces, peel the stalk and cut it into bite sized pieces as well)
2 cups sharp cheddar cheese (grated)
2 tablespoons grainy mustard
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the broth, beans, half of the broccoli florets and the stalk and bring to a boil.
5. Reduce the heat and simmer for until the broccoli stalks are tender, about 10-20 minutes.
6. Use an immersion blender to blend until smooth.
7. Add the remaining broccoli florets and simmer until tender, about 2-4 minutes.
8. Use an immersion blender to blend to the desired texture.
9. Add the cheddar and stir until t has melted.