Description
A delicious creamy vegetable soup packed with flavor and nutrition.
Ingredients
Scale
- 3 Thai chilis (use serrano or jalapeno if you prefer)
- 1 carrot (peeled and cut into bite sized pieces)
- 1 medium sized broccoli crown (cut into florets and bite sized pieces)
- 4 cloves garlic
- 1 medium onion (cut into bite sized pieces)
- 1 green onion (sliced as garnish)
- 1/4 tsp salt (plus more to taste)
- 1/4 tsp pepper (plus more to taste)
- 1/4 tsp cayenne pepper (plus more to taste)
- 1/2 tsp chicken bouillon (omit to make a vegetarian soup)
- 2 cups chicken broth or chicken stock (can sub vegetable broth or vegetable stock)
- 1 cup heavy whipping cream
- 3 tbsp butter
- 4–6 oz sharp shredded cheddar cheese
Instructions
- Cut peeled carrot and onion into bite sized pieces and the broccoli into florets. Keep the broccoli to the side.
- Throw your carrot, garlic, onion, and chilis into a food processor and process until finely minced.
- Melt butter on medium heat in a large pot.
- Add your finely minced carrot, garlic, onion, and chilis, along with the broccoli florets, into the pot once the butter has melted. Saute for 7-10 minutes (or until vegetables are softened) over medium heat, stirring often.
- Add chicken broth, salt, pepper, cayenne, and chicken bouillon seasonings, stir, and bring to the boil. Reduce to medium-low heat, and simmer for 10 minutes.
- Stir in the heavy cream, and then add the cheddar and allow to melt. Taste and adjust seasonings if necessary.
- This recipe does not call for use of an immersion blender, but if you want you can use one to blend the soup to your liking.
- Serve and enjoy garnished with a few more shreds of cheddar, and green onions.
Notes
- This soup can be made vegetarian by omitting the chicken bouillon and using vegetable broth.
- Feel free to adjust the heat by using different types of chilis or omitting them altogether.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 60mg