Light Cheesy Jalapeño Broccoli Soup Recipes

CHEESY JALAPEñO BROCCOLI SOUP

Steps:

• To make the soup, place the onion, garlic and jalapeño (optional) in a food processor and blitz to a fine chop.
• Heat a tablespoon of oil in a soup or large pot over medium heat and add the onion mixture. Season with salt and for sauté for 3 minutes or until the onion is soft.
• Add the chopped potato and cook for another minute, stirring regularly.
• Add the stock and increase the heat to bring the soup to a soft boil. Turn the heat down, add the broccoli and cook for around fifteen minutes or until the potato is cooked through.
• Season again with salt (optional) and pepper and remove the soup from the heat and stir in the baby spinach. Allow to sit while you make the cashew cheese sauce.

CHEESY BROCCOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

JALAPENO SOUP

Steps:

• Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
• Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
• Stir in jalapenos and heat through. Serve.

BROCCOLI CHEESE SOUP

Steps:

• Remove the florets of the broccoli and cut them into 1-inch pieces. Place half in a large bowl and half in a small bowl. Cut off the bottom of the stalk and use a vegetable peeler to trim away the woody outer layer. Cut the stalk into 1-inch pieces and place them in the large bowl with the florets.
• Heat the oil in a large pot over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add potato, large bowl of florets and stalks, chicken stock and chard leaves. Season again with salt and pepper and bring to a boil. Reduce heat, cover and simmer until vegetables are cooked through, about 20 minutes. Meanwhile, cut the remaining florets into 1/4-inch pieces.
• Purée the soup using a hand blender or carefully transfer to a blender and purée. Add remaining florets to the puréed soup and cook over medium-low heat until florets are tender, about 10 minutes more. Add cheese, cream, and lemon juice and stir to combine. Taste and add additional salt and pepper if needed.