Description
A delicious and comforting 30-minute Broccoli Cheddar Soup made without cream, featuring fresh broccoli, cauliflower, carrots, and onion in a flavorful broth, blended to a creamy texture with melted cheddar cheese. Perfect for a hearty, healthy meal served with crusty bread.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, roughly chopped
- 1 small head of cauliflower, chopped into florets (about 3 cups)
- 1 large head of broccoli, or 2 small heads, chopped including stems (about 5-6 cups)
Liquids and Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6-8 cups low sodium chicken broth (or vegetable broth)
Seasonings and Cheese
- 2 teaspoons salt (plus more to taste)
- ¼ teaspoon pepper (plus more to taste)
- 2 cups grated cheddar cheese (plus extra for garnish)
- Chives, chopped (for garnish)
Instructions
- Heat vegetables: Preheat a large pot over medium/high heat. Add olive oil, butter, diced onion, diced carrots, and a pinch of salt. Cook for 3-5 minutes until the veggies begin to soften, stirring occasionally to prevent sticking.
- Add garlic: Stir in the chopped garlic and cook for another minute until fragrant, being careful not to burn it.
- Cook broccoli and cauliflower: Add the cauliflower florets, chopped broccoli (including stems), 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 5 minutes, stirring occasionally to allow the vegetables to soften slightly.
- Add broth and simmer: Pour in 6 cups of low sodium chicken or vegetable broth, just enough to barely cover the vegetables. Bring to a boil, then reduce heat to low and partially cover the pot. Simmer for about 15 minutes, or until the vegetables are tender and easily pierced with a fork.
- Blend soup: Using an immersion blender, blend the soup to your desired consistency – either fully smooth or with some texture and larger broccoli pieces. If the soup is too thick, add more broth as needed. Alternatively, carefully transfer the soup to a blender in batches, ensuring steam can escape to avoid pressure build-up.
- Incorporate cheese and season: Stir in the grated cheddar cheese until fully melted and combined into the soup. Taste and adjust seasoning by adding more salt and pepper as needed, depending on the saltiness of your broth.
- Garnish and serve: Ladle the soup into bowls, garnish with extra grated cheddar cheese and a sprinkle of chopped chives. Serve with crusty bread on the side for a hearty meal.
Notes
- This recipe uses no cream, relying on the natural creaminess of blended cauliflower and broccoli for a lighter, healthier soup.
- If you prefer a thicker or chunkier texture, adjust the blending time accordingly or leave some larger vegetable pieces unblended.
- Vegetarian option: use vegetable broth instead of chicken broth.
- For a spicier kick, add a pinch of cayenne pepper or smoked paprika when adding seasonings.
- The soup keeps well refrigerated for up to 3 days and reheats gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg
