Broccoli 'Cheese' Soup

Fall is here and that means lots of soup in our house. I love soup. It is warm, filling, full of veggies, and my toddler always slurps them up. A favorite fall soup of my families is Broccoli Cheese, or Broccoli Cheddar soup. I always have a hard time making them though because they are chalked full of things like "processed cheese food" or others words like "cheese product." I just can't do it, because cheese shouldn't come in a can or look like plastic. So after a few trial and error products I finally came up with a recipe that we love and has no "fake" cheese product, loads of butter, or flour! I went with my trusty sweet potato base from this recipe.

To begin take a nice orange sweet potato and peel it.

* Tip: in your local USA grocery store "sweet potatoes" are sometimes labeled yams. America is strange with their sweet potato labels since yams are actually different then sweet potatoes, but that's a different story.


Chop the sweet potato into cubes and toss into a pan with one cup of water. Cover and cook on medium heat until nice and tender.

While the sweet potato is cooking, start making the rest of soup. Add 1/2 cup finely chopped onions, 1 cup chopped carrots, 3 cups diced potatoes, and 3 cups chicken or veggie broth to a large soup pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add 1 teaspoon dried tarragon, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Also add 3-4 cups of chopped broccoli - I used a food processor and chopped it pretty finely. Cook for about 10 more minutes, until veggies are done.

When the sweet potatoes are very soft, drain the water and place sweet potatoes in a blender or food processor with 2/3 cup cream, 1/2 teaspoon dried mustard, and 1/4 teaspoon paprika.

Blend until a thick smooth puree. If you are using dairy, any fat content of milk will do, but keep in mind that the higher the fat content, the thicker and creamier consistency you will achieve. I would *highly* recommend heavy cream or half and half. If you are going the non-dairy route I would recommend using coconut cream or coconut milk since it's the thicker and creamier option if going the non dairy route.

 

This is your "cheesy" and delicious soup base. Set aside until the veggies in the soup are nice and tender.

Once the veggies in your soup are done, add the sweet potato puree and mix until fully incorporated.

Now you can leave it like this and it is delicious, but it is missing the "cheddar flavor." Stir in 1/2-1 cup sharp cheddar cheese.

I added 1/2 cup to the soup and then served cheese on the side to add. Another topping idea is bacon, another of our favorites to sprinkle on top.

Oh my delicious "cheesy" delicious. Happy Fall!


Broccoli 'Cheese' Soup
Serves 6

1 sweet potato, peeled and chopped
1/2 cup finely chopped onions
1 cup chopped carrots
3 cups peeled and diced potatoes
3 cups chicken or veggie broth
3-4 cups finely chopped broccoli 
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried mustard
1/4 teaspoon paprika
2/3 cup of cream
1/2-1 cups shredded sharp cheddar cheese* plus more for serving

1. Chop the sweet potato into cubes toss into a pan with one cup of water; cover, and cook on medium heat until nice and tender. When the sweet potatoes are very soft, drain the water and place sweet potatoes in a blender or food processor.Add 2/3 cup of cream,1/2 teaspoon of dried mustard, and 1/4 teaspoon of paprika to the sweet potatoes. Blend until a thick smooth puree and set aside.

2. While the sweet potatoes are cooking, add 1/2 cup finely chopped onions, 1 cup chopped carrots, 3 cups diced potatoes, and 3 cups  chicken or veggie broth to a large soup pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Add 1 teaspoon tarragon, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 3-4 cups of finely chopped broccoli. Cook for about 10 more minutes, until veggies are done.Once the veggies in your soup are done, add the sweet potato puree and mix until fully incorporated. Stir in the shredded cheese to taste - serve immediately with extra cheese on top.