Broccoli Cheese Soup (Creamy but Light)

This mail may contain affiliate links. Please read our disclosure policy. This broccoli cheese soup is creamy, bum, and on the healthy side ! Thickened with a potato, it does not contain heavy cream and is packed with healthy vegetables .
I am a chump for a creamy, blended soup. From Thai curry sweet potato lentil soup to extremist creamy butternut squash soup, I love that they are creamy and hearty, yet fully of healthy ingredients.

close up view of the broccoli cheese soup in white bowl
This broccoli cheese soup is one of my favorite soups on the web log ! I love the authoritative broccoli cheese jazz band, it is agile to prepare, and freeze/thaws great .

This broccoli cheese soup

  • is thickened with a potato rather than flour
  • is ready in under 30 minutes
  • is filling and satisfying, yet packed with healthy vegetables

Recipe video

Watch the television below to see how simple it is to make this soup ! You can find more of my recipe video on my YouTube transmit, or on Facebook .
Don’t forget to pin this post to save it for later!

ingredients required to make broccoli cheese soup

Ingredient notes

  • stock– feel free to use chicken or vegetable stock, or make your own bone broth
  • potato– this recipe uses a white potato, and we don’t bother peeling. If using a red potato, you may want to peel (for looks, not for taste)
  • milk– this recipe uses dairy milk, but it should work fine with unsweetened almond or nut milk
  • cheese– cheddar or mozzarella are both great in this soup; for extra flavor, use an aged cheddar
  • other– sometimes I add a carrot to the soup; peel + chop into small pieces

cooked vegetables in pot for the broccoli soup recipe

How to cook it

Prep before cooking

For the smoothest cook have, I recommend prepping your vegetables before you start cooking. otherwise, it can get feverish to chop while cook .
Cut the broccoli into 1-1.5 column inch florets, slice the celery, mince the garlic, dice the onion and undress then cube the potato. You do n’t need to be accurate with your cuts, as we will blend the soup up after cook .

Building the flavor base

We start off by sautéing the onion in the olive oil to build the relish base of the soup. This helps soften the onions while concentrating the natural sugars .
next, we add in the garlic. Adding the garlic once the onion is largely cooked through prevents it from burning. Allow it to simmer for 1 minute, until it smells fragrant. At this point, we deglaze the pan .

Deglazing + cooking

Deglazing the pan plainly means to add melted or stock to the toilet, scraping up any bits that are stuck to the bottom. If you want maximal spirit in your soup, you decidedly want those little bits of onion and garlic to be scraped up. Use a spatula or wooden spoon to do this .
After deglazing the pan, we add the celery, broccoli, potato cubes, salt, pepper and broth. The vegetables should be *just* brood. Cover and simmer until the veggies are delicate, approximately 20 minutes .

Blending the soup

once the veggies are softened, stir in the milk, then blend the soup. My front-runner way to blend soup is using an ingress blender, because you can do it right in the batch !
If you have a stand blender, you can besides cautiously transfer the soup in batches to the stand blender and blend it up that way .
once blended, stimulate in the tall mallow until melted, and serve !
I love this ingress blender .
overhead view of the pot with pureed broccoli cheese soup swirled with yogurt

Storage + Reheating

here ’ s how to store broccoli cheese soup after cook :

  • Fridge– store in an air tight container for up to 4 days
  • Freezer– freeze in a glass or plastic freezer jar for up to 3 months; make sure it is completely cooled before freezing
  • Thaw– thaw for 48 hours in the fridge, or immerse the jar partially in cold water for a few hours to speed the process
  • Reheat– heat on medium heat in a pot on the stove; stir occasionally until warmed through

Check out my favorite deep-freeze containers .

Other cooking methods

Instant Pot- This soup can besides be made in the Instant Pot ; while it does n’t cut down on the fudge time massively, it does mean that you do n’t need to watch for a pot to boil over, freeing up your mental energy ? Check out our Instant Pot broccoli cheese soup recipe .
Slow cooker- I believe this recipe would besides work well in the boring cooker, though I have not yet had the probability to test it. Be careful to use the humble heat and not to overcook the broccoli as I ‘ve found it to get a acerb taste when cooked to high/too long in the slowly cooker. Check out this decelerate cooker broccoli turmeric soup and try the fudge time suggested in that military post .
two bowls of broccoli cheddar soup on wooden tray

More soup for you!

Did you make this? Tag me on social @ sweetpeasandsaffron and be certain to leave a gloss and rate the recipe !
overhead shot of healthy broccoli cheese soup in two white bowls with fresh bread, cheese and broccoli on wood tray

Healthy Broccoli Cheese Soup

5

from

15

votes

Prep Time:

10

mins

Cook Time:

20

mins

Total Time:

30

mins

Print

Healthy broccoli cheese soup that is thickened with a potato and does not contain heavy cream. Packed with healthy vegetables, yet comforting and satisfying. Gluten-free.

4

Ingredients

  • 1 tablespoon olive oil

  • 1 onion diced

  • 3 cloves garlic sliced

  • 2 stalks celery sliced

  • 4 cups broccoli florets 1-2 inches

  • 1 white potato cut into 0.5 column inch cubes ; see note 1

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 2 cups broth

  • 1 cup milk see notice 2

  • 1 ½ cups

    cheddar cheese shredded ; see note 3

Instructions 

  • In a medium-sized pot, heat the oil over medium heat.

  • Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant.

  • Add the celery, broccoli, potato, salt, pepper and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.

  • Add the milk, then blend with an immersion blender until creamy and smooth (2-3 minutes).

  • Add the cheese in 3-4 batches, stirring each time until it has melted into the soup.

Tips:

1- if using a whiten potato, there is no need to peel. If using a crimson potato, you may wish to peel first
2- unsweetened almond milk may besides be used
3- cheddar and mozzarella both bring well in this soup ; use aged cheddar for extra relish
Storage
After cooling completely, part the soup out into storehouse jars or meal homework containers. memory in the electric refrigerator for up to 4 days .
The soup may besides be frozen in formative or field glass deep-freeze jars- get it cool wholly before freezing and impart lids partially ajar until in full frozen. If using canning jars, leave at least 2 inches to account for expansion. freeze for up to 3 months .
Reheating
Heat individual portions in the microwave until steaming hot .
Rewarm larger batches in a pot over medium heat on the stove. Stir occasionally, and heating system for 10-15 minutes, until warmed through .
Other cooking methods

  • Instant Pot-  Check out our Instant Pot broccoli cheese soup recipe.
  • Slow cooker- Check out this slow cooker broccoli turmeric soup and try the cook time suggested in that post.

Video

Nutrition Information

Serving:

1

/4 of the batch

,

Calories:

269

kcal

,

Carbohydrates:

15

g

,

Protein:

16

g

,

Fat:

18

g

,

Saturated Fat:

8

g

,

Cholesterol:

50

mg

,

Sodium:

981

mg

,

Potassium:

356

mg

,

Fiber:

1

g

,

Sugar:

7

g

,

Vitamin A:

1430

IU

,

Vitamin C:

89.3

mg

,

Calcium:

448

mg

,

Iron:

2.4

mg

author :Denise Bustard

Course:

Lunch

Cuisine:

American

© Sweet Peas & Saffron – subject and photograph are copyright protected. Sharing of this recipe is both encourage and appreciate. Copying and/or pasting full moon recipes to any social media is strictly prohibited .

informant : https://nutritionline.net
Category : Healthy