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This classic Broccoli Cheddar Soup recipe is a delicious, comforting soup that could be enjoyed year-round for lunch or dinner. 

Broccoli Cheddar Soup

Cheddar Broccoli Soup is the last word comfort food! I like it for lunch with a salad or half sandwich, sandwich, or for weeknight dinners as a primary course. Healthier and lighter than Panera’s since most recipes us heavy cream and quite a lot of butter. My lighter version is made with milk and whole cheese, mixing a part of the soup to assist make it creamy without the necessity to add heavy cream! More Broccoli Soup recipes which are popular listed below are Macaroni and Cheese Soup with Broccoli and Broccoli Cheese and Potato Soup.

Why You’ll Love This Recipe

• A Lighter Broccoli Cheese Soup. Most broccoli and cheese soups are very high in calories and fat, add butter and/or heavy cream to cheese, which is already a high fat food. As a substitute I make a roux to thicken the soup, plus I mix a part of the vegetables making it creamy without the additional saturated fats.
• A Perfect Make Ahead Meal. You’ll be able to make this soup 4 days upfront to heat up for quick lunches or dinners throughout the week.
• A Great Way To Eat More Veggies. In case you’re attempting to get more veggies into your food regimen, this kid-friendly, vegetarian soup will adds a complete portion of veggies into your meal.
• Easily Made Gluten-free. I tested this with gluten-free flour and it got here out perfect, and creamy.

Ingredients

• Small onion, medium carrot, celery stalk, and garlic: These vegetables create the bottom flavor of the soup, generally known as mirepoix, which adds depth and aroma to the dish.
• Butter: Used for sautéing the vegetables and as a fat component within the roux. Moreover, it adds a wealthy, savory flavor to the soup.
• Flour (all-purpose flour, whole wheat, or a gluten-free mix): Used to create a roux, which serves as a thickening agent for the soup.
• Less sodium chicken broth or vegetable broth: This liquid provides the principal body of the soup and adds more flavor. Using a low-sodium option allows for higher control over the soup’s saltiness.
• Fat-free milk: Adds creaminess to the soup while keeping it light and lower in fat.
• Kosher salt and fresh black pepper: Enhances the flavors of the soup and could be adjusted in response to personal preferences.
• Fresh broccoli florets: The star ingredient of the recipe, chopped into small sized pieces for even cooking and straightforward mixing.
• Shredded sharp cheddar: This cheese adds a daring, tangy flavor and creamy texture to the soup. I wish to shred it myself off the block, but you can even use pre-shredded cheese.
• Grated Parmesan cheese: Adds a slight nuttiness and depth of flavor to the soup, while also helping to thicken it barely.

How To Make Broccoli Cheddar Soup

1. Prepare the vegetables: Using a chopper or mini food processor, chop the onion, carrot, celery, and garlic.
2. Cook the vegetables: In a big pot, melt the butter over low heat. Then add the chopped vegetables, kosher salt, and black pepper, and sauté until soft, about 5 minutes.
3. Make the roux: Stir within the flour, and cook for two minutes to remove the raw flour taste.
4. Add the broth: Regularly whisk within the chicken or vegetable broth, ensuring there are not any lumps.
5. Add milk and other ingredients: Pour within the milk, and increase the warmth to high until the mixture involves a boil. Add the broccoli florets, and grated Parmesan cheese, and stir well. Adjust salt and pepper to taste. Simmer uncovered over low heat until the broccoli is tender, about 10 minutes.
6. Mix the soup: To thicken the soup, use an immersion blender to puree a part of the soup for a fast second or two. In case you don’t have an immersion blender, remove 1-2 cups of soup, then add it back to the pot.
7. Add the cheese: Gently stir within the shredded sharp cheddar cheese, allowing it to melt easily.
8. Serve: Serve the soup hot, garnished with additional cheddar cheese if desired.

What To Eat With Broccoli Cheddar Soup

I used to purchase soup for lunch after I worked in the town, and if Broccoli Cheddar Soup was on the menu, I ordered it! My homemade version is far lighter and healthier. You’ll be able to serve this for lunch with a chunk of bread, fruit or a side salad to make it a meal. For dinner, this may be great with a half sandwich or as a starter to a light-weight meal. If you wish to make a bread bowl, you possibly can hole out a small round bread to serve it in.

Is Broccoli Cheddar Soup Healthy?

Broccoli Cheddar Soup isn’t only delicious but nutritious as well. Broccoli is loaded with vitamin C and K, potassium, and fiber, offering quite a few health advantages like improved digestion, reduced inflammation, and boosted immunity. Cheddar cheese, provides a great dose of protein, calcium, and other essential minerals. The mix of those ingredients creates a nutrient-dense and filling meal.

More Broccoli Recipes You Will Love!

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Yield: 6 servings

Serving Size: 1 generous cup

• ▢ 1 small onion, chopped
• ▢ 1 medium carrot, chopped
• ▢ 1 celery stalk, chopped
• ▢ 2 cloves garlic, minced
• ▢ 2 tablespoons butter
• ▢ 3 tablespoons flour, AP, whole wheat or gluten-free flour
• ▢ 3 cups less sodium chicken broth, or vegetable broth
• ▢ 1 cup fat free milk
• ▢ 1/4 teaspoon kosher salt
• ▢ fresh black pepper, to taste
• ▢ 6 cups broccoli florets, chopped into small pieces, about 2 heads
• ▢ 1-1/4 cups shredded sharp cheddar
• ▢ 2 tablespoons grated Parmesan cheese

• Chop onion, carrot, celery, garlic in a chopper or mini food processor.

• In a big pot, melt the butter. Add the chopped vegetables, salt and pepper and sauté on low heat until soft, about 5 minutes.

• Stir within the flour to create a roux, cooking for two minutes to remove the raw flour taste.

• Regularly whisk within the chicken broth, ensuring there are not any lumps.

• Add the milk and increase heat to high until it involves a boil, then add broccoli florets, Parmesan cheese, and stir well.

• Adjust salt and pepper to taste. Cook uncovered over low heat until broccoli is cooked, about 10 minutes.

• Using an immersion blender quickly mix a part of the soup for a fast second or two. In case you don’t have an immersion blender, remove about 1-2 cups of soup and mix, then add it back to the soup. This helps thicken it a bit.

• Gently stir within the shredded cheddar cheese, allowing it to melt easily.

• Serve the soup hot, garnished with additional cheddar cheese, if desired.

Last Step:

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Serving: 1 generous cup, Calories: 242 kcal, Carbohydrates: 24 g, Protein: 12.5 g, Fat: 12.5 g, Saturated Fat: 8 g, Cholesterol: 37.5 mg, Sodium: 360 mg, Fiber: 4 g, Sugar: 6 g