Healthy Broccoli Cheddar Soup
Three words: healthy, hearty, and fun! This version of broccoli cheddar soup is sure to be your next go-to meal on a rainy day, or a staple at the dinner table.
Equipment
- Stock Pot or Large Deep Skillet
- Food Processor (Or blender)
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Ingredients
- 2 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 1 medium potato, chopped
- ¼ cup chickpea flour
- 2 cups almond milk or milk of choice
- 2-3 cups low sodium chicken broth, as needed
- 1 lb broccoli (1-2 heads), crown cut into small florets, stem peeld, chopped into ½ inch pieces
- ¾ cup grated sharp cheddar cheese
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and season with salt and pepper. Saute 5 minutes or until softened.
- Add carrots and potatoes. Season with salt and pepper. Sauté 2-3 minutes or until slightly softened.
- Bring soup to a simmer. Cook until potatoes are tender, about 10-15 minutes.
- Stir in broccoli. Add additional stock to cover, if needed. Simmer 5-8 minutes, or until tender.
- Using a slotted spoon, scoop out about 2-3 cups of broccoli florets and transfer to a bowl.
- Puree remaining soup in a blender or with an immersion blender until smooth.
- Return to pot. Stir in broccoli florets, salt, and pepper.
- Stir in cheese until melted.
- Add additional stock to thin soup, if desired.
Notes
- Use freshly shredded cheese because pre-shredded cheese contains anti-caking agents that can make the soup grainy
- Let the soup cool slightly before blending to prevent splattering and burns if using a blender
- For a thicker soup add one to two tablespoons of flour when sautéing onions or blend extra cooked potatoes
- Enhance flavor with seasonings like a pinch of nutmeg Dijon mustard or a dash of hot sauce to elevate the taste
- For a dairy free version use nutritional yeast instead of cheese and swap in unsweetened almond or oat milk
- Blend only half the soup if you prefer a chunkier texture with whole broccoli pieces
- Store leftovers properly by keeping them in the fridge for up to four days or freeze without cheese for up to three months
- Reheat gently on low heat to prevent the cheese from separating or curdling
Nutrition
Serving: 1bowlCalories: 280kcalCarbohydrates: 32gProtein: 17gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 1122mgPotassium: 929mgFiber: 7gSugar: 8gVitamin A: 6024IUVitamin C: 116mgCalcium: 384mgIron: 2mg
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