Directions. Heat olive oil or ghee in large pot over medium heat. Add diced onion and garlic, and sauté until softened and ...

This broccoli cheddar soup can be made up to 3 days in advance and reheated prior to serving. Make the soup as directed, cool to room temperature, then transfer it to an airtight container.

This broccoli cheddar soup is just as delicious the next day, making it a great option for meal prep. Once cooled, store leftovers in an airtight container in the fridge for up to four days. More ...

1 extra large Russet potato, peeled and diced. 1½ pounds broccoli, roughly chopped. 7 cups seasoned vegetable broth. 1½ cups frozen chopped spinach (or 3 large handfuls fresh spinach) ...

Add broccoli florets; simmer over medium, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat. Transfer 2 cups Soup (preferably mostly stems), cream, mustard, and ...

Eat Voraciously Broccolini and parmesan soup is a bolder take on broccoli cheddar. A play on the classic soup, this variation pairs broccolini — a crisper, verdant hybrid — with sharp parmesan ...

Salt to taste, about 1½ tsp (be careful, the soup cube also contains salt) 3-4 cups water 3-4 heaping tbsp grated cheese, preferably fresh grated Parmesan, for serving ...