simple soup Archives - Cooking in my Genes

One-Pot Healthy Broccoli Cheddar Soup (high protein!)

Jessica Kostka — Sun, 29 Sep 2024 17:33:20 +0000

This healthy broccoli cheddar soup is my take on a classic!

Traditional broccoli cheddar soup is always a winner, but I wanted to make it slightly healthier by using white beans instead of cream to thicken it up.

This healthy and easy broccoli cheddar soup is loaded up with protein thanks to the white beans and of course tons of vegetables!

Soup in the cooler seasons is the ultimate comfort food. I love adding white beans to soup, like this French Onion and White Bean Soup, to up the protein content and help make it more of a full meal.

So what makes this soup healthyish?

Broccoli Cheddar soup is generally made with heavy cream and lots of cheese. So, I’ve lightened up the soup with white beans instead to give this dish the creamy texture it deserves! And while I’ve kept some serious cheesy goodness, I’ve also packed this recipe full of veggies. So once you’ve blended this delicious broccoli cheddar soup, you’re going to seriously enjoy every spoonful of this soup and won’t miss the cream one bit. It’s an easy soup recipe you must-make during the cooler months; the entire family will love it!

Why you’ll love this healthy broccoli cheddar soup recipe

This high protein soup has 27g of protein per serving and is packed with veggies like broccoli, celery and carrots!
This is a healthy version of everyone’s favorite broccoli and cheddar soup. Same great flavor, but lightened up.
You can easily make this soup gluten-free too, so it’s great if you have food allergies!
White beans are used for creaminess (instead of cream or whole milk) AND a big dose of protein.

Ingredients Needed to make this high protein soup

Broccoli: you’ll need fresh broccoli florets for the base of this broccoli cheddar soup. You can use frozen broccoli too if you don’t have fresh

White Beans: you can use cannelini or white navy beans. This will replace the cream in the soup and help boost the protein. I don’t recommend using white kidney beans.

Cheddar Cheese: can’t have a broccoli cheddar soup without cheddar! You can use shredded sharp cheddar cheese or old cheddar cheese, whatever you have on hand. Make sure to save a bit of additional shredded cheddar cheese to use as a soup topper too.

Broth: you can use vegetable broth or chicken broth in this healthy broccoli cheddar soup. To keep the soup vegetarian, use vegetable broth.

Vegetables: a combination of minced garlic, onions, carrots and celery help build flavor into the soup.

Flour: adding a little bit of flour is going to help thicken the soup. If making this soup gluten-free, use gluten free all purpose flour instead.

How to make this creamy broccoli cheddar soup

Step 1: In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.

Step 2: Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.

Step 3: Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.

Step 4: Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.

Step 5: Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Expert Tips

Grate the cheddar cheese yourself: grating your own cheese from a block of cheese produces the best results as pre-shredded cheese does not melt as well and won’t produce as creamy of a soup.
If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender.
This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

What to serve with broccoli cheddar soup

Serve this healthy broccoli cheddar soup with my easy herb drop biscuits or sweet potato and cheddar drop biscuits!
Enjoy this quick kale and brussels sprouts salad as a delicious side.
I love this soup with a few slices of crusty bread topped with salted butter.
Make my garlic bread bites as a fun side dish to add to this healthy broccoli cheese soup

Common questions

Can I use frozen broccoli in this soup recipe?
Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.

Can I add more vegetables to this healthy soup?
Absolutely! You can add a few handfuls of spinach and let it wilt in the soup just before serving.

Can I freeze the soup leftovers?
I don’t recommend freezing the leftover cheddar broccoli soup because creamy / cheesy soups do not defrost well. Once frozen, they tend to separate when defrosted and you won’t get the same creamy soup texture as before. So, just enjoy the soup for a couple of days (though I don’t think it will last that long since it’s so so good!)

Storage

Let the soup cool completely before storing. Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave on medium-low heat until warmed through.

More soup recipes to love from the blog

Roasted Butternut Squash and Apple Soup

Easy Chicken Pot Pie Soup

Roasted Cauliflower Soup

Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Course Soup

Cuisine American

Keyword broccoli cheddar soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 512kcal

Author Jess

Ingredients

2 tbsp olive oil
1 small onion or half large onion, chopped
1 celery stalk
2 carrots, chopped
3 garlic cloves, minced
2 tbsp all purpose flour
6 cups vegetable or chicken broth
5 cups broccoli florets, chopped
14 oz (398ml) can cannelini or white navy beans
2-2 1/2 cups old or sharp cheddar cheese
1 tsp coarse salt
1 tsp dried thyme
pinch chili flakes
ground pepper
Optional topping: more cheddar cheese

Instructions

In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.
Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.
Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.
Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Notes

Can I use frozen broccoli in this soup recipe? Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.
If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender.
This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

Nutrition

The post One-Pot Healthy Broccoli Cheddar Soup (high protein!) appeared first on Cooking in my Genes.

Simple Potato Leek Soup

Jessica Kostka — Sun, 18 Oct 2020 14:35:32 +0000

It’s officially soup season friends!

And this Potato Leek Soup is here to give you all of the cozy vibes you need.

Simple to make with just a few key ingredients, you’ll be making this soup all Fall and Winter long. Leeks pack a ton of flavour, especially when you sauté them in butter first! And that is the base for this dreamy, creamy soup.

Where does the creaminess of the soup come from? The potatoes soften when cooked in the broth and combined with the yogurt as you blend the soup, make for the ultimate creamy comforting spoonful.

What’s in this Potato Leek Soup Recipe

Leeks: Sautéed leeks in butter is the best base of flavour for this soup.

Celery: Adds to the base of flavour of this soup when cooked with the leeks.

Potatoes: The main star of the show! Both yellow or white potatoes (yukon gold or russet potatoes) work well in this soup and combine with leeks for the most divine soup experience.

Spices: A simple combination of minced garlic, dried thyme, salt and pepper is all you need.

Broth: Use chicken or vegetable broth in this recipe. Or, see below for my recommendations on how to make this soup vegetarian or vegan.

Greek Yogurt: Many potato leek soups use cream so I used greek yogurt to lighten things up just a bit but keep the creaminess. It also adds a ton to the flavour of the soup!

And let’s just discuss the topping! Just a quick broil of pancetta and leek tops make for the most delicious topping to this soup. Adds just a punch of saltiness and honestly a spoonful of soup along with the topping is kind of like a tasty baked potato!

Let’s get cooking!

Simple Potato Leek Soup

Simple, creamy and delicious, this Potato Leek Soup is made for cooler weather. Each spoonful is a delightful treat of flavour!

Course Main Course

Cuisine American

Keyword soup

Prep Time 15

Cook Time 45

Servings

Author Jess

Ingredients

1/4 cup unsalted butter
2 medium-sized leeks, white & pale green parts, halved and sliced thin save the dark green tops of the leeks for the topping
2 celery stalks, sliced thin
2 garlic cloves, minced
1/2 tsp coarse salt
1/2 tsp dried thyme
ground pepper
4 medium-sized white or yellow potatoes, peeled & chopped about half inch pieces
6 cups chicken or vegetable broth
1/3 cup plain greek yogurt

Topping

2 tbsp olive oil
dark green parts of the leek, slice thin
3 pieces of prosciutto, chopped

Instructions

In a large pot, melt butter over medium heat. Once melted add sliced leeks and celery, cooking for 8-10 minutes until softened.
To the pot add minced garlic, dried thyme, coarse salt and a couple turns of ground pepper. Stir and cook for 2 more minutes.
Add the potatoes and broth, stir and bring the soup to a boil over high heat. Once boiling, turn down to medium-low heat and simmer for 20-25 minutes until potatoes have softened.
Remove the pot from the heat and stir in the greek yogurt.
Use a hand blender to blend the soup right in the pot. Or transfer 2 cups at a time to a stand blender to blend until smooth then return the soup to the pot. Adjust seasoning to your liking with more salt and pepper.

Topping

Pre-heat the oven to low-broil. To make the topping, mix the chopped leeks and prosciutto with olive oil and place on a baking sheet. Broil for 5-7 minutes until prosciutto is crispy.

Notes

A quick note when you go to reheat the soup, since it's quite thick add a splash of broth or water and then reheat on medium-low.

How to make this soup vegetarian or vegan

To make this soup vegetarian, use vegetable broth and skip the prosciutto in the topping.
To make this soup vegan, use a butter substitute, vegetable broth and skip the yogurt (don’t worry the soup will still be creamy!) You could even try substituting the yogurt with a non-dairy alternative. Then, skip the prosciutto in the topping.

I love to make this soup on Friday so we have delicious lunches for the weekend.

How long does potato leek soup last in the fridge?

Want to make this soup and enjoy it for a few days? You can! This potato leek soup is good kept in the fridge for 3-5 days. Plus, you can even freeze it for up to 2 months. A quick note when you go to reheat the soup, since it’s quite thick add a splash of broth or water and then reheat on medium-low.

If you want to make this for a light lunch, try pairing with an easy green salad. Or, go the decadent route with a grilled cheese sandwich. This potato leek soup is also delicious on it’s own; perhaps with a piece of fresh, buttered bread on the side.

Do you love soup as much as I do this time of year? Try my Roasted Cauliflower Soup or classic Roasted Tomato Soup.

Until the next cooking adventure,
Jess

The post Simple Potato Leek Soup appeared first on Cooking in my Genes.