Dinner/Supper/ Low Carb/ Soups/ Vegetarian

Skillet Broccoli Cheddar Soup

This is another one of my lightning fast soup recipes.  You can do it all in one skillet; saving yourself time in cleaning up later- a double win!   Please note one important detail- you want to put the kosher salt into the water and bring it to a simmer- before you put in your broccoli -why? this will keep your broccoli a vibrant green color!

This is one of my family’s favorite soups.  With the cheddar and milk this adds protein, so it can be a meal in itself.

Broccoli is not one of the vegetables that you really must buy organic, but I think anytime you can purchase it organic it is better for you, don’t you think so?

Instead of the water you may replace it with organic chicken broth. Why do I not suggest vegetable broth?  It usually has mushrooms in it which makes the broth dark and the soup will not show off the bright green broccoli and cheddar as well.   The seasonings I add to this soup in particular the turmeric, poultry seasoning and thyme eliminate the need for chicken broth and make it vegetarian.  And anytime I can add turmeric for its anti-inflammatory benefits,  I will.

I apologize for some of the photos, being a photographer is not my first or even second talent, but I am learning, so please be patient with me.

For the garnish if you choose lemon zest please see my tools I love tab. I want to save you money by purchasing a quality one that will last you your lifetime!

Skillet broccoli cheddar -in skillet

So check out this yummy recipe and tell me what options you have found as great additions to this recipe?

Skillet Broccoli Cheddar Soup

Print Recipe
Serves: 2 Cooking Time: Prep 5 minutes; 15 minutes

Ingredients

  • 1/4 cup chopped yellow onion
  • 1 tablespoon coconut oil
  • 1 celery stalk sliced fine. My celery was small so I used 1 and 1/2 stalks of celery.
  • 1 clove garlic, minced
  • 1-1/4 cups water
  • 1/2 cup julienned baby carrots
  • 1/2 teaspoon kosher salt
  • 2 cups small chunks organic broccoli
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon poultry seasoning
  • pinch of rubbed thyme
  • 1/4 teaspoon lemon pepper
  • *****later*****
  • 1 cup milk (may use 1/4 cup heavy cream and 3/4 cup milk)
  • 2 teaspoons flour *
  • 1/3 cup shredded cheddar cheese
  • Garnish ideas:
  • Minced red bell pepper
  • Carrot curls
  • Long curls lemon zest

Instructions

1

Saute chopped onion and sliced celery in oil in your 10" cast iron or stainless steel skillet on medium high until onion is translucent, turn down heat to medium; add minced garlic -sauté few moments until garlic is fragrant. Add water, julienned carrots and kosher salt; increase heat to medium high; cover skillet and bring water to simmer

2

add small chunks of broccoli and seasonings. Bring back to a low simmer and cover.

3

Cook until broccoli is al dente approximately five minutes. Add 1/2 cup milk to broccoli soup, whisk the other half cup of milk with flour, add to soup, bring back to low simmer once thick turn off heat add shredded cheddar cheese. Garnish as desired and serve immediately.

4

Bon appetit!

Notes

*If you are wanting this soup to be gluten free use 1/2 cup cream or heavy coconut cream instead of the milk and cream noted above and eliminate the flour.

 

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