Habanero White Cheddar Broccolini Soup
Soup season is officially on! Switching up with this take on broccoli cheddar soup but instead using broccolini and white cheddar, as well as habanero's.
Servings: 4
Equipment
Ingredients
- 1 yellow onion chopped
- 2 garlic cloves minced
- kosher salt and freshly ground black pepper
- 1 small habanero seeded and finely chopped
- 1 leek cleaned and thinly sliced
- 2 large bundles broccolini about 2 pounds, stems removed, roughly chopped
- 4 cups chicken broth or vegetable broth
- 2 sprigs thyme
- 1/4 cup heavy cream
- 1/2 cup sharp white cheddar
- sugar to taste
Instructions
- Heat a dutch oven or deep pot with a drizzle of olive oil over medium-high heat, and add your onions and garlic. Sweat for 2 to 3 minutes, you don't want any color on this! Season with salt and pepper.
- Next, add your habanero, leeks, and broccolini. Stir until everything wilts just a tad, and the broccolini turns a vibrant green, about 6 to 8 minutes.
- Add your broth and thyme, and bring to a gentle simmer. Bring the heat to low, cover, and cook until all the vegetables are tender. About 10 to 15 minutes. Transfer to a blender, or use an immersion blender. Before blending, if you'd like, reserve 2 to 3 pieces of broccolini for garnish, but that's totally optional.
- Once blended, turn the heat off, and add heavy cream and cheese. Stir well until completely incorporated. Stir well, and adjust with salt, pepper, and a dash of sugar if needed. Serve in bowls topping with a drizzle more of cream and cheddar shreds, as well as broccolini to top, if preferred.
Nutrition
Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 10mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 614IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg