• Lily Scott

Broccoli Cheese Soup

There are two kinds of people in this world; people who love Broccoli Cheese Soup, and liars.


2 tbsp olive oil

1 onion, chopped

2 carrots, chopped

1 tsp salt

3 cloves garlic, crushed

1 pint Lily's Ladle Veggie Mineral Broth

2 cups water

2 heads broccoli, chopped

1/2 tsp ground pepper

4 ounces shredded cheddar cheese

1 tbsp tahini


1. In a soup pot over medium heat, add olive oil and onions. Cook, stirring occasionally, until the onions soften, about 5 minutes. Add carrots and salt. Cook another 5 minutes. Add garlic and stir for 30 seconds.

2. Add the broth, water, broccoli and pepper. Bring to a boil, then reduce to simmer, covered, 20 minutes.

3. Using an immersion blender, blend until your desired consistency is desired. For a truly smooth soup, puree in a blender in batches.

4. Stir in the cheese and tahini. Blend until just combined. Taste for seasoning and enjoy with crusty bread!

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