Virginia Blue Ridge Broccoli Cheddar Soup Recipe
You Will Also Need
- Virginia Blue Ridge Broccoli Cheddar Soup
- 4 cups Chicken broth
- 1 cup Heavy or half/half cream
- 1 cup Shredded cheddar cheese
- Optional Vegetable additions: 2 cups chopped, fresh or frozen broccoli or cauliflower or 5 oz package of fresh baby spinach
Here's What You Do
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
- Return to a simmer, cover and cook for 30 minutes.
- Remove from heat. Stir in cream and cheese. Return to stovetop, cover and cook on low for 10 minutes.
- Stir in cream and cheese, cover and keep on low heat for 10 minutes longer.
- For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well and serve.
You Will Also Need:
- 6 cups vegetable broth (48 oz.)
- 1 large white potato, peeled and diced or 1 crown broccoli, well chopped.
- 1 cup shredded non-dairy cheddar cheese (4 oz.)
- Optional: ½ cup of Walnuts, chopped)
Here’s What You Do:
- In a 3 or 4-quart pot, bring broth to boil. Reduce heat. Stir in soup mix and vegetable addition (potato or broccoli) plus 1 cup broth, as needed.
- Simmer, covered for 25 minutes.
- Stir in non-dairy cheese, cover and keep on low heat for 10 minutes longer.
- Garnish each serving with walnuts, if desired.
*For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Here’s What You Do:
- For an elegant summertime meal this soup may be served chilled. Prepare as above, but leave out the cheese and cook 10 minutes longer. Chill soup overnight.
- Use an immersion blender or potato masher to puree. Serve with a topping of diced cucumber and sour cream on each bowl.
Cooking & Nutrition Tips
Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!
- To reduce sodium: use a low-sodium broth, bone broth, or stock.
- For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
- For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
- For added nutrition: look in your fridge/garden and add any vegetables you have on hand!