Description
A lighter take on the classic creamy broccoli cheddar soup, made with wholesome ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups low-sodium vegetable broth
- 1 cup milk (skim or 1%)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Add broccoli florets and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot. Stir in milk and cheddar cheese until cheese is melted and soup is heated through. Do not boil.
- Season with salt and pepper to taste.
Notes
- For a thicker soup, use less broth or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) before adding the milk and cheese.
- You can substitute chicken broth for vegetable broth if preferred.
- Add a pinch of nutmeg for an extra layer of flavor.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 180
- Sugar: 7g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
Keywords: broccoli cheddar soup, healthy soup, vegetable soup, creamy soup, easy soup recipe