Healthier Broccoli Cheddar Soup

One of my favourite soups ever is broccoli cheddar soup but as you guys know it can be pretty heavy and filled with lots of dairy! I wanted to create a lighter version of this well-loved soup but skip on the large amounts of dairy without sacrificing that delicious taste. Now, this recipe does still have whole milk and cheese but it is a reduced amount.

I like to serve this soup up with some fresh homemade crusty bread for dipping but you could of course have it on its own or maybe with some homemade biscuits!

What you’ll need for this soup

Broccoli: You will of course need a head of broccoli for this soup. I like to use just the florets in this recipe and cut them into small pieces but you could totally add the stems as well, for a more no waste version! I do save the stems to make a veggie stock with so that is another option.

Carrot: I like to add a carrot in not only to add more nutritional value to the soup but it also really helps to give the soup that bright orange colour. Make sure to peel the skin, when left on it can have a bitter taste.

Onion: Onions are such a staple ingredient when it comes to soup, they create such an amazing depth of flavour. Even if you aren’t a fan of onions don’t skip this step, I promise you won’t be able to taste it.

Garlic: Garlic makes just about any recipe better am I right? Add as many cloves as your heart desires, I like 3-4.

Cheddar: Hence the name, you of course need cheese in this soup! I like to use an old cheddar cheese in my version of this soup, it gives it a sharper, cheddar taste that is insane!

Chicken Broth: I like to use chicken broth in my soups instead of just water to enhance the flavour. You also usually don’t have to add as much salt since chicken broth has a lot on its own.

Whole Milk: In order to get that silky, creamy texture I like to use whole milk, it makes it that much thicker and smoother than a regular 2% milk.

Spices: Ground turmeric, garlic powder and salt and pepper. Easy peasy blend of spices to add a little more depth of flavour and enhance the colour with that turmeric.

Now that we’ve got the ingredients together, let’s figure out how to make it!

Print

Broccoli Cheddar Soup

by:

0.0 rating
  • V
A lightened up version of the classic broccoli cheddar soup- that doesn't skip on flavour! It is creamy, cheesy and filled with veggies.
  • Difficulty:Easy
  • Prep Time:10 mins
  • Cook Time:40 mins
  • Serves:5
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 head broccoli, stems removed- florets cut into small pieces
  • 1 large carrot, peeled and diced
  • 1 yellow onion, diced
  • 2-4 cloves garlic, minced
  • 3 cups chicken broth
  • 1 1/2 cup whole milk
  • 1/2 cup old cheddar, grated
  • 1 cup filtered water
  • 2 teaspoons olive oil
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • Dash of sea salt- to taste
Method
  1. Begin by dicing the onion and carrot up. As well as mincing the garlic cloves. For the broccoli, you will want to cut off the stems and cut the florets into very small pieces.
  2. Preheat a large pot to medium-high and add 2 teaspoons of olive oil. Add in the onion and sauté until translucent. Next add in the chopped carrot and garlic. Continue sautéing for 1-2 minutes.
  3. After 1-2 minutes, add in 3 cups of chicken broth and 1 cup water. Add in half the broccoli florets and let it come to a low boil on medium-high heat, then reduce the heat to simmer for 10 minutes.
  4. Meanwhile, grate your cheese and set aside.
  5. After 10 minutes all the vegetables should be fork tender. Now you will carefully add the soup to a high-powered blender, making sure to only fill it to about half way. Work in batches if you have to. Blend the soup until smooth, being cautious it will be very hot. Stop every 30 seconds or so to release the built up steam.
  6. Once your soup is smooth, add it back into the pot on medium-low heat. Mix in the milk, remaining broccoli florets and spices. Simmer for an additional 6-7 minutes.
  7. Next add in the grated cheese and stir continuously for 1 minute, until fully melted.
  8. Let soup simmer on medium-low for another 10 minutes. Then, time to serve!




Leave a Reply

Your email address will not be published. Required fields are marked *