Description
A rich and comforting 30-minute Broccoli Cheddar Soup made without cream, packed with wholesome vegetables like broccoli, cauliflower, carrots, and onions. This soup is creamy thanks to cheddar cheese and uses chicken or vegetable broth as a base, making it a nutritious yet indulgent dish perfect for any season.
Ingredients
Scale
Vegetables
- 1 small yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, roughly chopped
- 1 small head of cauliflower, chopped into florets (about 3 cups)
- 1 large head of broccoli, or 2 small heads, chopped including stems (about 5-6 cups)
Liquids & Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6-8 cups low sodium chicken broth (or vegetable broth)
Seasonings & Dairy
- 2 teaspoons salt, divided
- ¼ teaspoon black pepper
- 2 cups grated cheddar cheese (plus extra for garnish)
- Chives for garnish
Instructions
- Preheat and sauté vegetables: Heat a large pot over medium-high heat. Add olive oil, butter, diced onion, carrots, and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic: Stir in the chopped garlic and cook for an additional minute to release its aroma.
- Cook cauliflower and broccoli: Add the chopped cauliflower and broccoli along with 1 teaspoon of salt and ¼ teaspoon of pepper. Cook for 5 minutes, stirring occasionally to blend flavors.
- Add broth and simmer: Pour in 6 cups of broth, ensuring the vegetables are just barely covered. Bring the mixture to a boil, then partially cover the pot, reduce heat to low, and simmer for about 15 minutes until the vegetables are fork-tender.
- Blend the soup: Use an immersion blender to blend the soup to your preferred consistency, leaving some texture and larger broccoli pieces if desired. If too thick, add more broth. Alternatively, carefully transfer the soup in batches to a blender, venting the lid to release steam.
- Incorporate cheese and season: Stir in the grated cheddar cheese until it melts thoroughly. Taste and adjust seasoning, adding about 1 more teaspoon of salt or pepper as needed depending on the saltiness of the broth used.
- Garnish and serve: Ladle the soup into bowls, garnish with extra cheddar cheese and chopped chives. Serve with crusty bread for a satisfying meal.
Notes
- This Broccoli Cheddar Soup is deliciously creamy without any cream, relying on cheese for richness.
- Use low sodium broth to control the salt level more easily.
- Adjust the soup thickness with extra broth after blending to your liking.
- Serve with crusty bread for a complete, hearty meal.
- You can use vegetable broth to make this soup vegetarian-friendly.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 35mg
