Healthy Broccoli Cheddar Soup
This healthy broccoli cheddar soup is creamy, and full of delicious, flavorful veggies! This recipe comes together in just one pot and is a warm, comforting vegetarian and gluten free dinner recipe.
Servings: 6 servings
- 1 tablespoon olive oil
- 1 tablespoon butter or you can sub more olive oil
- 1 large yellow or white onion peeled and chopped
- 3-4 cloves garlic minced
- 1 pound fresh broccoli 2 large heads with stalks
- 1 large Yukon Gold or Russet potato peeled and chopped (about 12 oz)
- 4 cups water or vegetable broth or a combo of the two
- 2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plain Greek yogurt I've found full-fat or 2% gives the soup the best flavor
- 4-6 ounces sharp cheddar cheese grated (about 1 1/2 cups)
Separate the broccoli florets from the stalks. Trim any tough parts from the broccoli stalks then chop tender stalks into small pieces, you should have about 2 cups. Chop the broccoli tops into small pieces (think about how the broccoli will fit onto a spoon). You should have about 3 cups of very small broccoli florets. Set aside.
Heat oil and butter in a large soup pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
Add broccoli stalks, potato, water, salt, and pepper to the pot. Bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes.
Stir in yogurt.
Using an immersion blender, blend soup until smooth. Alternatively, use a regular blender and blend soup in batches (blender should only be half full when blending hot soup) then pour soup back into the pot.
Stir chopped broccoli florets into the soup and cook until tender, about 8 to 10 minutes.
Stir in 1 cup of the cheese then carefully taste soup for seasoning and add additional salt and pepper as needed. Ladle soup into bowls and garnish with the remaining cheese
Enjoy warm. Allow leftovers to cool completely before storing in the fridge for up to 4 days.
Want the soup to be extra green and veggie packed? Wilt a few handfuls of spinach into the soup before you blend it up.
Don’t have Greek yogurt? You can use regular plain yogurt or sour cream. If you use regular yogurt the soup consistency might be a little thinner.
Use frozen broccoli. Sub 2 1/2 cups of thawed frozen broccoli florets for the broccoli stalks in this healthy broccoli cheddar soup. Then add 3 more cups of thawed frozen florets when you'd add the fresh.
Serving: 1.5cups | Calories: 199kcal | Carbohydrates: 20g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 21mg | Sodium: 940mg | Potassium: 561mg | Fiber: 3g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 73mg | Calcium: 219mg | Iron: 1mg