Broccoli Cheddar and Zucchini Soup
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2-3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 6 cups chopped broccoli florets
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup water
- 1 bay leaf
- 1/4 teaspoon nutmeg
- 1/2 cup grated cheddar cheese, plus more for topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup heavy cream, more to taste
- crusty bread, for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots, cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes, cook another minute. Add the broccoli, zucchini, broth, water, bay leaf, and nutmeg. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the broccoli is tender.
Remove the soup from the heat and stir in the cheddar cheese, Parmesan, and cream. Season with salt and pepper. Use an immersion blender to blend until smooth.
Serve warm, topped with more cheese and crusty bread.