Healthy Broccoli Cheddar Soup
User Reviews
5
Healthy Broccoli Cheddar Soup
Description
Healthy Broccoli Cheddar Soup combines sautéed garlic and onion cooked into a butter-flour roux to build a creamy base, which is then gradually enriched with vegetable broth and non-dairy milk. Fresh broccoli, carrots, and celery add texture and mild vegetable flavor, while seasoning with salt, pepper, onion powder, garlic powder, and nutmeg enhances complexity without overwhelming the ingredients. The soup is simmered until the vegetables soften and then finished with half and half and sharp cheddar cheese to melt through, adding richness and a savory depth.
The recipe allows a partially blended version, which smooths some of the vegetables while retaining chunks for varied mouthfeel. This soup suits lunch or dinner, either as a starter or main depending on portion size. It pairs well with bread or crackers for a complete meal.
Practical storing advice includes refrigeration in airtight containers for up to 4 days and freezing for up to 3 months, with instructions to reheat gently to avoid curdling. This flexibility helps with meal prep or leftovers.
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- ½ medium onion diced
- 3 tablespoons butter plant based or regular
- 3 tablespoons flour gluten-free, all-purpose, or whole wheat white
- 2 cups vegetable broth or sub chicken broth
- 1 cup non-dairy milk oat, soy, cashew, etc.
- 3 cups broccoli about 1 large head, or 2 small head
- 2 medium carrot diced (about 1 cup
- 1 talk celery thinly sliced
- ¾ teaspoon kosher salt to taste
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon nutmeg
- ½ cup half and half or dairy-free half-and-half
- 8 ounces cheddar cheese shredded, or dairy-free cheese, sharp
Instructions
- In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
- Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
- Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft.
- Add in half and half and shredded cheese, stirring until melted.
- Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze soup in properly sealed containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat gently in the microwave in short increments or on the stovetop over medium-low heat to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 970mg | 40% |
| Potassium | 311mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 4494IU | 90% |
| Vitamin C | 42mg | 47% |
| Calcium | 329mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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