Spicy Broccoli Cheese Soup
Creamy broccoli cheese soup made with a blend of three cheeses and a hint of spice is an easy weeknight dinner ready in under 30 minutes. Plus it’s vegetarian!
Servings 12 servings
Calories 300kcal
Ingredients
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 onion diced
- 2 garlic cloves minced
- ½ teaspoon smoked paprika
- ¼ teaspoon chipotle chili powder
- ½ teaspoon nutmeg
- 1 Tablespoon Dijon mustard
- 16 ounces frozen broccoli florets
- 2 cups vegetable broth
- 8 ounces sharp cheddar shredded
- 8 ounces Parmesan cheese shredded
- 8 ounces Monterey Jack cheese shredded
Instructions
- In a large soup pot, melt the butter and oil over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the garlic, paprika, chili powder, and nutmeg; cook for 1-2 minutes, until fragrant.
- Whisk in the broth and mustard. Add the broccoli. Cover and simmer for 15 minutes, until the broccoli is tender.
- If desired, gently blend some of the soup using an immersion blender.
- Remove the soup from the heat. Slowly stir in the cheese little by little, letting each addition fully melt before adding more.
- Season to taste with salt and pepper.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 6g | Protein: 17g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Cholesterol: 59mg | Sodium: 750mg | Fiber: 1g | Sugar: 1g