Broccoli and Cheese Soup
User Reviews
5.0
111 reviews
Excellent
Broccoli and Cheese Soup
Report
This vegan-friendly Healthy Broccoli and Cheese Soup has all the flavor of the traditional recipe but with no cream, less calories and less fat!
Share:
Ingredients
- 4-5 Yukon gold potatoes peeled and sliced
- 2 large carrots sliced
- 1 small onion sliced
- 1 small head broccoli cut into florets
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups low sodium vegetable broth
- ½ cup shredded cheddar cheese plus more for serving
- 1 cup milk
Instructions
- Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- Lower heat to a simmer, and blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Stir in cheddar cheese and milk.
- Serve warm with extra cheese on top, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container. It will last about 4-5 days in the fridge.
- Make Ahead: You can roast the vegetables in advance when you have the oven turned on for another recipe. Then when you're ready to cook the soup, you can use the roasted vegetables
- Substitutes: For best results, follow the recipe as is. To make the soup vegan, you can use nutritional yeast to give that cheesy flavor, or you can skip the cheese all together.
- Equipment: I love using an immersion blender to make this soup. You can also use a traditional blender, like a Vitamix which has a soup setting to puree the soup to the perfect consistency and actually warm it up in the process.
Nutrition Information
Show Details
Serving
1bowl
Calories
207kcal
(10%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
1115mg
(46%)
Potassium
996mg
(28%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
9230IU
(185%)
Vitamin C
155.1mg
(172%)
Calcium
204mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 207kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 1115mg | 46% |
| Potassium | 996mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 9230IU | 185% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
Other Recipes
You'll Also Love
