Heart Healthy Creamy Broccoli Cheddar Soup

Why make this recipe

This Heart Healthy Creamy Broccoli Cheddar Soup is a great choice for anyone wanting a tasty and nutritious meal. It is packed with vitamins from broccoli and provides a creamy texture without being heavy. This soup is perfect for a light lunch or dinner, and it comes together quickly. Plus, it’s a fantastic way to sneak in more vegetables into your diet without sacrificing flavor.

How to make Heart Healthy Creamy Broccoli Cheddar Soup

Ingredients:

• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups no salt added vegetable broth
• 1 cup milk or cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. In a pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
2. Add broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10 minutes.
3. Use an immersion blender to blend the soup until smooth.
4. Stir in milk or cream and shredded cheddar cheese until melted and combined.
5. Season with salt and pepper to taste. Serve warm.

How to serve Heart Healthy Creamy Broccoli Cheddar Soup

Serve this delicious soup in bowls and consider adding a sprinkle of extra cheddar cheese or some fresh parsley on top for color. You can pair it with whole-grain bread or a light salad for a complete meal. Enjoy it warm and let the comforting flavors of broccoli and cheese warm you up!

How to store Heart Healthy Creamy Broccoli Cheddar Soup

You can store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze the soup. Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat on the stovetop.

Tips to make Heart Healthy Creamy Broccoli Cheddar Soup

• Use fresh broccoli for the best flavor, but frozen broccoli can also work in a pinch.
• If you like a bit of spice, consider adding a dash of red pepper flakes for some heat.
• To make it even healthier, you can substitute part of the milk or cream with more vegetable broth.
• If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful with the hot soup!

Variation

If you want to add more flavor, you can include other vegetables like carrots or cauliflower. You can also experiment with different types of cheese, such as mozzarella or pepper jack, for a unique twist.

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FAQs

Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just make sure to thaw it before cooking for even blending.

How can I make this soup vegan?
You can use plant-based milk and vegan cheese to make this soup vegan-friendly. Also, ensure that the vegetable broth is free from animal products.

Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and reheated later. Just be sure to store it properly in the fridge or freezer as mentioned above.

Heart Healthy Creamy Broccoli Cheddar Soup

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• Author: Eliza Nooman
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This rich and creamy broccoli cheddar soup is secretly healthy, with 20 grams of protein per serving! It’s the perfect comfort food recipe, filled with good-for-you ingredients.

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Ingredients

Scale 1x2x3x

• 2 tbsp olive oil
• 1/2 onion large, diced
• 2 tbsp flour
• 1/2 cup half and half
• 1/2 cup milk
• 2 cups chicken broth no salt added
• 1 carrot peeled and chopped
• 3 cups broccoli florets chopped
• 1 cup sharp cheddar shredded

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Instructions

• In a medium pot, heat olive oil over medium heat. Add onion and sauté until translucent, about 5 minutes.
• Add flour and stir. Let cook for a few minutes until golden, about 5 minutes. Whisk in half and half and milk slowly until smooth. For a lower fat option, replace the half and half with milk, if desired.
• Add chicken broth and bring to a simmer. Cook over low heat until thickened.
• Add broccoli and carrot to the pot and cook until broccoli is soft, about 15-20 minutes.
• Puree the soup in a blender on low, allowing some larger flecks of carrot and broccoli to remain. Return to pot. Alternatively, you could keep the soup in the pot and blend with an immersion blender.
• Add cheese and stir until melted. Serve immediately.

• Prep Time: 5minutes
• Cook Time: 40minutes
• Category: Main Dish
• Method: Low Sodium
• Cuisine: American

Nutrition

• Sodium: 252mg
• Fat: 22g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 14g

Keywords: Low Sodium Broccoli Cheddar Soup