In case you love broccoli cheddar soup, you’ll love this lightened-up model! It includes a sneaky wholesome ingredient to assist thicken it up, whereas utilizing much less cheese, however you’d by no means know simply by tasting it.
This soup jogs my memory of the type I used to get at Panera Bread®, however it’s made with out flour, heavy cream, or an excessive amount of cheese. And I’m fairly certain this recipe packs extra broccoli into every chunk, too!
It’s the form of soup you wish to cozy up with on a chilly, wet day. It’s creamy and comforting, with out leaving you with a heavy feeling later.
Elements You’ll Want
What’s in wholesome broccoli cheddar soup?
- Broccoli (use recent or frozen)
- White beans
- Cheddar cheese
- Salt & black pepper
As an alternative of utilizing white flour to make a roux (which thickens a conventional broccoli cheddar soup) we’re going to mix a complete can of white beans into the broth of this soup. This provides texture, however you’ll by no means know there are beans on this soup simply by tasting it.
Plus, you’ll get further fiber and plant-based protein in every chunk! I additionally wish to mix a 1/2 cup of cashews into this soup for added creaminess (as a substitute of utilizing heavy cream), however that’s non-compulsory when you want a nut-free soup.
Actually, you hardly want so as to add cheese to this soup in any respect, thanks to those further add-ins. In case you want a vegan soup, be at liberty to go away out the cheese, or swap it for a dairy-free different.
Easy methods to Make Wholesome Broccoli Cheddar Soup
Warmth the olive oil in a big pot over medium-high warmth, and saute the onion till it begins to melt, about 5 minutes. Add within the garlic, and stir briefly till it’s aromatic, about 1 extra minute.
Drain and rinse a can of white beans, then add them to a blender. Add in 4 cups of water, and a 1/2 cup of cashews (if utilizing), and mix till completely clean.
Pour the liquid into the big pot as quickly because the garlic has been sauteed, to assist forestall it from burning.
Add the broccoli, carrot, salt and pepper to the pot, and convey the liquid to a boil. As quickly as it’s boiling, decrease the warmth and canopy the pot.
Let the soup gently simmer till the broccoli could be very tender, about 20 to 25 minutes.
4. Mix once more.
When the broccoli is fork-tender, switch roughly 3 cups of the soup to a blender. Be sure you seize any giant items of broccoli you see, so there received’t be big chunks of broccoli within the soup.
Pulse the broccoli briefly within the blender, to assist the items break down, however you don’t need it completely pureed. Somewhat texture is an efficient factor on this soup!
5. Serve heat.
Return the blended soup to the pot, and add within the shredded cheese. Stir briefly, till the cheese is melted and integrated within the soup. Modify any seasoning to style, including extra salt or a splash of lemon juice, to assist brighten it up. I like so as to add a tiny pinch of nutmeg to this soup, for an additional layer of taste.
Then serve heat, with any toppings you’re keen on, like further cheese or chopped recent herbs.
Substitutions & Frequent Questions
Which cheese works greatest? Use an extra-sharp cheddar cheese for essentially the most taste, however you too can use goat cheese when you discover that simpler to digest, or every other selection you want.
Sometimes, you’ll get the smoothest outcomes by utilizing a block of cheese that it’s important to shred at house. Shredded cheese that you’d purchase on the retailer is normally coated in starch to assist forestall it clumping within the bag, which might add a gritty texture to recipes.
Can I skip the cheese? Sure, it’s in all probability the simplest ingredient to go away out of this recipe. You might wish to add somewhat further salt or a teaspoon of lemon juice, in that case, to assist enhance the flavour.
Can I take advantage of cauliflower as a substitute? Sure, you can also make cauliflower cheese soup as a substitute of broccoli cheese soup, if that’s what you might have available. It’s scrumptious both method.
What if I don’t have beans? You could possibly substitute the can of beans on this recipe with 1 pound of blended, steamed cauliflower as a substitute. It received’t have the very same texture this fashion, however it ought to work Or, you would add an additional 1/2 cup of cashews to this recipe, to attain an analogous creaminess.
Wholesome Broccoli Cheddar Soup
This broccoli cheddar soup recipe is made with out white flour or heavy cream, however you’d by no means know simply by tasting it! It is creamy and comforting, with further fiber and protein in every chunk.
- 1 Tablespoon olive oil
- 1/2 yellow onion , chopped
- 2 cloves garlic , minced
- 4 cups water
- 1 (15 oz.) can white beans , rinsed and drained
- 1/2 cup uncooked cashews (non-compulsory, however advisable)
- 1 pound broccoli florets , chopped (about 10 cups)
- 1 giant carrot , shredded (about 1 cup)
- Salt & black pepper , to style
- 4 ounces further sharp cheddar cheese , shredded (1 cup)
Warmth the olive oil in a big pot over medium excessive warmth, and saute the onion till it begins to melt, about 5 minutes. Add within the garlic and stir briefly, simply till aromatic, about 1 extra minute.
Add the drained beans to a blender, together with the water and cashews (if utilizing). Mix till very clean, then instantly add it to the pot, so the garlic will not burn.
Add within the broccoli and shredded carrot, together with 2 teaspoons of salt and a 1/2 teaspoon of floor black pepper. Convey the liquid to a boil.
As soon as the liquid is boiling, decrease the warmth and canopy with a lid. Let the soup gently simmer for 15 to twenty minutes, or till the broccoli could be very tender.
Switch roughly 3 cups of the soup to a blender, ensuring to seize any giant items of broccoli, so there will not be giant chunks within the soup. Mix briefly, pulsing the broccoli into smaller items, however not mixing till it’s very pureed. You need some texture on this soup! (Alternatively, you should use an immersion blender to mix immediately within the soup pot.)
Return the blended soup again to the pot, then add within the shredded cheese. Stir briefly, simply till the cheese has melted, then regulate any seasoning to style. I normally add in additional salt, only a 1/4 teaspoon at a time, till the soup is further flavorful.
Serve heat with any further toppings you’re keen on, like further cheese or a pinch of nutmeg. Leftover soup could be saved in an hermetic container within the fridge for as much as 5 days.
For a vegan and dairy-free soup, omit the cheese and add a teaspoon of lemon juice and additional salt, to style. You’ll be able to add a pinch of dietary yeast, if you would like an additional tacky taste, too.
Energy: 290kcal | Carbohydrates: 17g | Protein: 13g | Fats: 21g | Saturated Fats: 7g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Ldl cholesterol: 28mg | Sodium: 250mg | Potassium: 572mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3998IU | Vitamin C: 104mg | Calcium: 279mg | Iron: 2mg
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