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Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup is your new go-to for a nourishing and incredibly satisfying meal that’s surprisingly simple to make. This recipe offers all the comforting vibes of classic broccoli cheddar soup, but with a healthier twist, making it a perfect weeknight dinner or a delightful lunch option.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil or unsalted butter
  • 1 large yellow onion finely chopped
  • 2 cloves garlic minced
  • 4 cups broccoli florets from about 1 medium head, stems peeled and chopped
  • 4 cups low-sodium vegetable broth or chicken broth
  • 1 cup milk dairy or unsweetened plant-based like almond or soy
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1/4 teaspoon nutmeg optional, but adds a lovely warmth
  • 1.5 cups shredded sharp cheddar cheese about 6 ounces
Optional garnishes
  • extra shredded cheddar
  • croutons
  • a dollop of plain Greek yogurt or sour cream
  • fresh chives or parsley

Equipment

  • Large pot or Dutch oven
  • Blender
  • Immersion blender

Method
 

  1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 tablespoons olive oil or unsalted butter, 1 large yellow onion, 2 cloves garlic
  2. Add the broccoli florets and chopped broccoli stems to the pot. Pour in the vegetable broth or chicken broth. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the nutmeg, if using.
    4 cups broccoli florets, 4 cups low-sodium vegetable broth or chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg
  3. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 10-15 minutes, or until the broccoli is tender when pierced with a fork. The stems should also be easily pierced.
  4. Carefully remove about half of the cooked broccoli and broth mixture from the pot and transfer it to a blender. Alternatively, use an immersion blender directly in the pot. Blend until smooth and creamy. If using a regular blender, be extremely cautious when blending hot liquids. Fill the blender only halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel to allow steam to escape.
  5. Pour the blended mixture back into the pot with the remaining unblended soup. Stir in the milk. Heat the soup gently over low heat until warmed through, but do not let it boil.
    1 cup milk
  6. Gradually add the shredded cheddar cheese to the pot, stirring constantly until it is completely melted and the soup is smooth and creamy. This may take a few minutes.
    1.5 cups shredded sharp cheddar cheese
  7. Taste the soup and adjust the salt and pepper as needed. If the soup is too thick for your liking, add a little more milk or broth until it reaches your desired consistency. Ladle the Healthy Broccoli Cheddar Soup into bowls and serve immediately, garnished with your favorite toppings.
    1/2 teaspoon salt, 1/4 teaspoon black pepper

Notes

Allow the soup to cool completely before storing. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, avoiding boiling. For freezing, it's best to freeze before adding cheese.