Healthy Broccoli Cheese Soup
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.
Servings: 4
Calories: 269kcal
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 inch cubes; see note 1
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups broth
- 1 cup milk see note 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.
Video
Notes
1- if using a white potato, there is no need to peel. If using a red potato, you may wish to peel first
2- unsweetened almond milk may also be used
3- cheddar and mozzarella both work well in this soup; use aged cheddar for extra flavor
Storage
After cooling completely, portion the soup out into storage jars or meal prep containers. Store in the fridge for up to 4 days.
The soup may also be frozen in plastic or glass freezer jars- let it cool completely before freezing and leave lids partially ajar until fully 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 heat 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.
Nutrition
Serving: 1/4 of the batch | Calories: 269kcal | Carbohydrates: 15g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 981mg | Potassium: 356mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1430IU | Vitamin C: 89.3mg | Calcium: 448mg | Iron: 2.4mg