Pantry Saver Broccoli Stem and Cheddar Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli stems, peeled and chopped
• 4 cups vegetable broth
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Optional garnish: fresh chives

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. 2 Add broccoli stems and cook for 5 minutes.
3. 3 Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. 4 In a small bowl, whisk together milk and flour, then stir into the soup.
5. 5 Simmer for 5 more minutes until slightly thickened. Stir in cheddar cheese until melted.
6. 6 Season with salt, pepper, and smoked paprika. Serve hot with a sprinkle of chives if desired.

Equipment

• Large pot
• Whisk
• Vegetable peeler

Variations

• Add a dash of cayenne pepper for a spicy kick.
• Stir in cooked diced chicken for a heartier version.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute cheddar with another sharp cheese like gouda or parmesan.

Pairings

• Perfect with a side salad.
• Great alongside warm cornbread.

Nutrition

Tips

• Don't toss those broccoli crowns! Save them for roasting or another recipe.
• For a smoother soup, blend half of it before adding the cheese.

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 2 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Pair with a grilled cheese sandwich.
• Serve with a side of crusty bread.

FAQ