Healthyish Broccoli Cheddar Soup
Servings: 4
Calories: 512kcal
This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!
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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
Calories: 512kcal | Carbohydrates: 35g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 1315mg | Potassium: 517mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6502IU | Vitamin C: 101mg | Calcium: 631mg | Iron: 4mg
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