Alpha Gal Friendly Blender Broccoli Cheddar Soup
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ tsp dry mustard powder
- ¼ tsp smoked paprika
- 1 lb broccoli florets (about 5 cups), cut into roughly equal pieces
- 1 medium yukon gold potato (about 6 oz), peeled and roughly diced
- 3 cups low-sodium chicken broth
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 6 oz sharp cheddar cheese, shredded (about 1½ cups)
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 1 tsp fresh lemon juice
- 2 tbsp sour cream (optional)
Can be omittedsour cream
Instructions
- 1
Melt the butter in a large saucepan over medium heat until foamy. Add the onion and ½ tsp salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, mustard powder, smoked paprika, and black pepper, and cook until fragrant, about 1 minute.
- 2
Add the broccoli florets, diced potato, and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the broccoli is completely tender and the potato is soft enough to crush easily with a spoon, 12–15 minutes.
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