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Healthy Broccoli Cheddar Soup
The perfect cozy meal for chilly days, this Healthy Broccoli Cheddar Soup combines the goodness of fresh broccoli with the creamy richness of cheddar cheese. It’s a delightful way to enjoy vegetables while still feeling indulgent.
Why make this recipe
This soup is not only comforting but also packed with nutrients. Broccoli is rich in vitamins C and K, making this dish a healthy choice. The combination of cheddar cheese and creamy milk gives it a silky texture that will warm your soul. It’s quick to prepare, and you can easily enjoy it for lunch or dinner.
Ingredients
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
How to make it
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Add broccoli florets and vegetable broth. Bring to a simmer and cook until broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender).
- Stir in the milk or cream and shredded cheddar cheese, and heat until the cheese is melted.
- Season with salt and pepper to taste, and serve warm.
How to serve it
Ladle the soup into bowls and garnish with a sprinkle of extra cheddar cheese or toasted croutons for added texture. Serve with fresh bread or a side salad for a complete meal.
How to store it
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave until heated through.
Helpful tips
- For a smoother texture, blend the soup longer until completely silky.
- If you don’t have an immersion blender, blending in batches using a standard blender works well too—just be careful with hot liquids.
- Adjust the seasoning to your liking; adding a pinch of nutmeg can enhance the flavor!
Optional variations
- For a lighter version, you can substitute the cream with a non-dairy milk.
- Add other vegetables like carrots or cauliflower for extra nutrition and flavor.
- If you prefer a spicy kick, consider adding a pinch of red pepper flakes or a dash of hot sauce.
Frequently asked questions
Can I make this soup ahead of time?
Yes, you can make this soup a day in advance. Just store it in the fridge and reheat before serving.
Can I freeze leftover soup?
Yes, this soup freezes well. Make sure to allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months.
What can I use instead of vegetable broth?
If you prefer, you can use chicken broth instead of vegetable broth for a different flavor profile.
Healthy Broccoli Cheddar Soup
This cozy soup combines fresh broccoli with creamy cheddar cheese, offering a nutritious and indulgent meal perfect for chilly days.
Ingredients
Main ingredients
- 2 cups broccoli florets Fresh or frozen broccoli can be used.
- 1 cup shredded cheddar cheese Use sharp or mild cheddar according to preference.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth.
- 1 cup milk or cream For a lighter version, substitute with non-dairy milk.
- 2 tablespoons olive oil Extra virgin olive oil recommended.
- to taste Salt and pepper Adjust seasoning to preference.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
Cooking
- Add broccoli florets and vegetable broth. Bring to a simmer and cook until broccoli is tender, about 10-15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the milk or cream and shredded cheddar cheese, and heat until the cheese is melted.
- Season with salt and pepper to taste, and serve warm.
Notes
Ladle the soup into bowls and garnish with extra cheddar cheese or toasted croutons. Serve with fresh bread or a side salad for a complete meal. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for up to 3 months.
