Creamy Broccoli Cheddar Quinoa Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup shredded sharp cheddar cheese
• 1/2 cup milk
• Salt to taste
• Optional: 2 tablespoons chopped chives for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
2. 2 Stir in garlic and cook for another minute until fragrant.
3. 3 Add broccoli florets and cook for 5 minutes.
4. 4 Stir in quinoa, vegetable broth, water, thyme, and black pepper. Bring to a boil.
5. 5 Reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and broccoli is cooked.
6. 6 Stir in cheddar cheese and milk until cheese is melted and soup is creamy.
7. 7 Taste and adjust with salt if needed.
8. 8 Serve hot, garnished with chives if desired.

Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in cooked chicken or turkey for a heartier version.

Substitutions

• Substitute vegetable broth with chicken broth for extra richness.
• Use almond milk instead of dairy milk for a vegan option.

Pairings

• Crusty sourdough bread
• Sparkling water with lemon

Nutrition

Tips

• For an extra creamy texture, use an immersion blender to partially puree the soup before adding cheese.
• Quinoa expands as it cooks, so measure accordingly.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove, stirring in a splash of milk if needed to restore creaminess.

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.

FAQ