Ingredients

The following ingredients have 12 Servings
  • 4 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 onion (diced)
  • 2 garlic cloves (minced)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon chipotle chili powder
  • ½ teaspoon nutmeg
  • 1 Tablespoon Dijon mustard
  • 16 ounces frozen broccoli florets
  • 2 cups vegetable broth
  • 8 ounces sharp cheddar (shredded)
  • 8 ounces Parmesan cheese (shredded)
  • 8 ounces Monterey Jack cheese (shredded)

Instruction

  • In a large soup pot, melt the butter and oil over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the garlic, paprika, chili powder, and nutmeg; cook for 1-2 minutes, until fragrant.
  • Whisk in the broth and mustard. Add the broccoli. Cover and simmer for 15 minutes, until the broccoli is tender.
  • If desired, gently blend some of the soup using an immersion blender.
  • Remove the soup from the heat. Slowly stir in the cheese little by little, letting each addition fully melt before adding more.
  • Season to taste with salt and pepper.