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Broccoli Cheddar and Zucchini Soup

  • Author: Katie
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x

Description

This Broccoli Cheddar and Zucchini Soup from Half-Baked Harvest is a fall staple. It’s comfort in a bowl!


Ingredients

Scale
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 small yellow onion, chopped
  • 1 carrot, chopped
  • 2 medium zucchini, chopped
  • 2 tablespoons fresh thyme leaves, plus more for serving
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cayenne, or more to taste
  • kosher salt and pepper
  • 3 cups low sodium veggie or chicken broth
  • 4 cups broccoli florets
  • 2 bay leaves
  • 1 cup whole milk
  • 23 cups shredded sharp cheddar cheese

Instructions

  1. In a large soup pot, melt together the butter and olive oil. Add the onion, cook 5 minutes or until fragrant. Add the carrots, zucchini, thyme, nutmeg, cayenne and a large pinch each of salt and pepper, cook another 5 minutes. Pour in the broth. Add the broccoli and bay leaves. Cover, and cook for 12-15 minutes, until the broccoli is tender.
  2. Carefully remove the bay leaves and discard. Transfer the soup to a blender and pulse until chunky smooth (not totally puréed). Return to the pot.
  3. Stir in the milk and cheese, and cook over medium-low heat for 5 minutes or until the cheese has melted.
  4. Ladle the soup into bowls and top with fresh thyme. Enjoy!

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