Homemade Broccoli Cheddar Soup

9 steps · 45 min total

1. 01

   Sauté aromatics

   In your soup pot, warm 2 tablespoons of olive oil over medium-high heat. Add the shallot, onion, and jalapeño, cooking until they've softened slightly.

   Stir in the lemon juice, vegetable broth, the remaining olive oil, salt, and pepper. Reduce the heat to medium.

2. 02

   Cook potatoes

   Add the chopped Yukon Gold potatoes to the pot and bring the broth to a boil. Continue to cook until the potatoes are tender when pierced with a fork.
3. 03

   Add broccoli

   Stir in the chopped broccoli, including both florets and stems. Make sure to set aside a few florets to add back in later for texture. Cover the pot with a lid and cook until the broccoli is tender, then turn off the heat.
4. 04

   Cool soup base

   Carefully transfer the contents of the pot into a large mixing bowl. Allow the mixture to cool slightly before proceeding.
5. 05

   Stir in dairy and herbs

   Add the fresh parsley, yogurt, and almond milk to the bowl. Gently fold these new ingredients into the warm soup mixture.
6. 06

   Purée soup and cook florets

   Working in batches, purée the soup in a blender until it is completely smooth, with no lumps or chunks remaining.

   Meanwhile, in the now-empty soup pot, add the reserved broccoli florets with a dash of vegetable broth. Sauté, covered, for about 1 minute until they're just tender.

7. 07

   Combine soup

   Pour the puréed soup back into the soup pot with the tender florets.
8. 08

   Simmer soup

   Add a bay leaf and, if using, a few pinches of chopped basil. Simmer the soup uncovered for at least twenty minutes to allow any air bubbles to cook out and the flavors to deepen. Stir constantly for the first few minutes to prevent sticking.
9. 09

   Remove bay leaf

   Before serving or storing, be sure to remove the bay leaf from the soup.