Description
This nutrient-dense broccoli cheddar soup offers a wholesome twist on the classic comfort meal. By utilizing a vegetable-based broth and fresh, vibrant vegetables, this recipe delivers a creamy, savory experience without the need for heavy, flour-based roux or excessive calories. It is perfect for a balanced weeknight dinner, providing a silky, cheese-infused texture that is sure to satisfy the whole family while keeping you feeling energized.
Ingredients
4 cups fresh broccoli florets, stems peeled and diced
2 cups sharp cheddar cheese, shredded manually
2 medium carrots, finely diced
1 small yellow onion, finely diced
4 cups low-sodium vegetable broth
1 cup 2% milk (or unsweetened almond milk)
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add diced onions and carrots and sauté until softened, about 5 minutes.
Stir in minced garlic and cook for 60 seconds until fragrant.
Pour in vegetable broth and bring to a simmer.
Add broccoli and cook until tender, approximately 10-15 minutes.
Reduce heat to low and stir in the milk.
Gradually fold in the shredded cheddar cheese, stirring constantly until melted and smooth.
Serve warm and enjoy.
Notes
For best melting results, shred your cheddar cheese from a block rather than using pre-shredded bagged cheese which contains anti-caking agents. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg