The addition of Bison French Onion Dip and potato makes this Broccoli and Cheddar soup a deliciously tangy and creamy remix of a family favorite.
Ingredients
- 2 Tbsp Bison French Onion Dip
- 1 large head of broccoli
- 1 Tbsp olive oil
- 1/2 yellow onion, diced
- 1 russet potato
- 2 cups low-sodium vegetable broth
- 2 cups sharp cheddar cheese, shredded
- Salt and pepper, to taste
Instructions
- Servings: 4
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
Details
- Step 1: Remove florets from broccoli head and divide into two bowls. Cut half into 1-inch pieces and set aside.
- Step 2: Cut off bottom of stalk and use a vegetable peeler to trim away the outer layer. Cut stalk into 1-inch pieces and place in bowl with the floret pieces. Set aside.
- Step 3: Heat olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes.
- Step 4: Peel potato and cut into 1-inch pieces.
- Step 5: Add potato, vegetable broth, and the pieces of stalk and florets to the saucepan. Season with salt and pepper and bring to a boil over high heat.
- Step 6: Reduce heat to low and simmer until potato pieces and broccoli stalks can be easily pierced with a knife, about 20 minutes.
- Step 7: Cut the remaining florets into 1/4-inch pieces and set aside.
- Step 8: Purée soup in a blender, in batches, until smooth.
- Step 9: Place blended soup in a clean saucepan and return to low heat.
- Step 10: Add reserved broccoli florets and simmer until they are tender and can easily be pierced with a knife, about 10 minutes.
- Step 11: Stir in cheese and Bison French Onion Dip. Taste and season with additional salt and pepper as needed. Serve and enjoy!
