Spiced Broccoli Cheese Soup
Featuring crushed garlic, coriander seeds, asiago cheese and thyme
Featuring crushed garlic, coriander seeds, asiago cheese and thyme
Soup season has finally made it to Southern California and I’m very happy about it, naturally (!) I’ve said it before and I’ll say it again— investing in a Vitamix that has the capability to make soup, frozen treats, and everything in between has been the best kitchen upgrade I think I’ve ever experienced. Here’s what you’ll need to create this nourishing winter soup:
Ingredients:
1 cup milk of choice (I used organic + grass-fed whole milk)
¾ cup vegetable stock or boillon
4 cups broccoli florets, steamed or roasted
1 tsp kosher salt, plus more to taste
1/2 tsp ground black pepper, plus more to taste
1/2 tsp roughly chopped coriander seeds (you can also use a mortar & pestle or spice grinder)
About 12 oz cheese, cut into large chunks or shredded (I used an 8oz block of Tillamook cheddar, about 3 oz of asiago and a couple small chunks of kerrygold aged cheddar)
3-5 large garlic cloves, smashed
Pinch of finely grated pecorino, parmesan or grana padano, for serving
Garlic-infused olive oil, for serving (or whatever good olive oil you’ve got on hand)
Flaky salt and freshly ground black pepper
Fresh oregano, for serving
Directions:
Place all ingredients into the Vitamix container in the order listed and secure the lid.
Use the soup setting, or start on the lowest speed, quickly increasing to the fastest speed.
Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.
Pour into a bowl and top with flaky salt, freshly ground black pepper, a small showering of pecorino or other finely grated cheese, a drizzle of olive oil (herbal, spicy and garklicky infusions will all work well here!)