Healthy Broccoli Cheddar Soup

broccoli cheddar soup in white bowl with spoon, fresh cheddar cheese and cream mixed in

Course: Soup

Cuisine: American

Keyword: broccoli and cheddar soup, easy broccoli cheddar soup, healthy soup recipes

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 306kcal

Author: Ashley

Here is an undeniably delicious Broccoli Cheddar Soup recipe packed full of broccoli, carrots, garlic and cheese. This creamy and comforting soup out beats Panera's bread bowl any day. Options to make it gluten-free and vegan, too.

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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 carrots diced (about 1 cup)
1 stalk 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 sharp cheddar cheese shredded, or dairy-free cheese

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

STORAGE - store in an airtight container in the fridge for up to 4 days.

FREEZER - place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.

REHEAT - place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through. OR, place a the entire batch of soup in a saucepan over medium to medium-low heat and bring up to a simmer, stirring occasionally. Do not let the soup come to a rolling boil or it may curdle.

Nutrition