Smoky Cheddar Cheese Broccoli Soup

Smoked cheddar cheese is the perfect cheese for this soup, and there is no better way to make broccoli than this!

Ⅰ. Ingredients for Smoked Cheddar Cheese Broccoli Soup

1 tablespoon EV olive oil;

1 tablespoon of butter;

Half an onion or about 1 cup (diced);

2 tablespoons garlic;

1 teaspoon chili powder;

1 teaspoon turmeric;

One-half teaspoon of salt (omit if you use a store-bought one);

Broth

4 cups chopped broccoli;

3 cups of chicken or vegetable broth (low sodium);

1 cup coconut milk;

1.5 cups double smoked cheddar cheese.

Ⅱ. Cooking method of smoky Cheddar cheese broccoli soup

1. Preheat a large pot over medium heat, add butter and oil. Once melted, add onions and fry, stirring occasionally until light brown.

2. Add garlic and fry for another minute, stirring regularly.

3. Add chili powder, turmeric and 1 tablespoon of coconut milk, stir-fry for about 30 seconds, stirring constantly. Cooking spices like this is an optional step, but it brings out their flavor.

4. Add salt, broccolini and chicken broth and bring to a boil. Reduce the heat and simmer the soup for 4-5 minutes or until the broccoli is just cooked through. Too much cooking time will turn the vibrant green of cauliflower into a little brown.

5. Now add coconut milk and cheese and stir well. Then transfer the soup to a blender or food processor and blend until completely smooth.

6. Pour back into the pot, simmer again and serve. If it is made in advance, transfer the soup to a smaller container and cool it, store it in refrigeration for up to 4 days or freeze it.