Description
This Healthy Broccoli Cheddar Soup is a comforting and nutritious recipe that combines fresh vegetables with creamy cheese for a delicious meal. Made with a blend of broccoli, carrots, celery, and sharp cheddar cheese, it’s perfect for a cozy lunch or dinner. The soup uses plant-based or regular butter and allows for dairy-free milk alternatives, making it adaptable for various diets. With a smooth, velvety texture achieved by partially blending the soup, it’s both hearty and satisfying while keeping a wholesome profile.
Ingredients
Vegetables
- 3 cups broccoli (about 1 large head, or 2 small heads)
- 2 medium carrots (diced, about 1 cup)
- 1 stalk celery (thinly sliced)
- 4 cloves garlic (minced)
- ½ medium onion (diced)
Liquids and Broth
- 1 tablespoon olive oil
- 2 cups vegetable broth (or substitute chicken broth)
- 1 cup non-dairy milk (oat, soy, cashew, etc.)
- ½ cup half and half (or dairy-free half-and-half)
Dairy and Alternatives
- 3 tablespoons butter (plant based or regular)
- 8 ounces sharp cheddar cheese (shredded, or dairy-free cheese)
Thickening and Seasonings
- 3 tablespoons flour (gluten-free, all-purpose, or whole wheat white)
- ¾ teaspoon kosher salt (to taste)
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Sauté Aromatics: In a large dutch oven over medium heat, heat the olive oil. Add the minced garlic and diced onion, cooking for about 4 minutes while stirring frequently until the mixture is fragrant and the onion is translucent.
- Create Roux: Add the butter and flour to the pot. Whisk constantly for about 3 minutes to form a roux. Gradually pour in the vegetable broth while continuing to whisk, followed by whisking in the non-dairy milk to create a smooth base.
- Simmer Vegetables: Add the broccoli, diced carrots, sliced celery, kosher salt, black pepper, onion powder, and garlic powder to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.
- Add Cream and Cheese: Stir in the half and half and shredded cheddar cheese. Continue stirring until the cheese has fully melted and the soup is creamy.
- Blend Soup (Optional): For a smoother texture, blend about 2 cups of the soup using an immersion blender or a high-power blender until partially pureed. Stir this back into the pot before serving to maintain a balance of smooth and chunky textures.
Notes
- You can substitute vegetable broth with chicken broth for a richer flavor.
- Use dairy-free alternatives such as plant-based butter, non-dairy milk, and vegan cheese to make the soup vegan-friendly.
- Adjust salt and seasoning to your taste preferences.
- Partial blending gives the soup a creamy texture while keeping some vegetable chunks for added texture.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
