Healthy Broccoli Cheddar Soup
A healthier version of the classic broccoli cheddar soup lightened up with milk instead of cream and loaded with wholesome veggies.
Servings: 6
Ingredients
- 1 tablespoon Butter or Ghee
- 1 tablespoon Olive Oil or avocado oil
- 2 tablespoons Gluten-Free Flour or any flour of your choice
- 2 Cups Chicken or Vegetable Stock
- 2 Cups Milk
- 1 Medium Sweet Yellow Onion
- 1 Clove Garlic diced, minced or pressed
- 1 medium Carrot diced
- 2 ribs Celery thinly sliced
- 8 Cups Broccoli chopped small
- 1 teaspoon Cayenne Pepper
- 1 1/2 Cup Low-fat Grated Cheddar Cheese Plus more for garnish
Instructions
- In a small bowl, whisk flour and cold stock until well combined.
- Heat olive oil and butter/ghee in a large skillet over medium-high heat. Saute onions until translucent, about 5 minutes.
- Add in carrots, celery, and garlic and cook for an additional 3-4 minutes. Add in broccoli, cayenne pepper, milk stock, and flour mixture, and simmer until veggies are tender and soup is creamy. About 8-10 minutes.
- Transfer about half of the soup to a blender. Blend until smooth, then stir the mixture back into the pot.
- Stir in Cheddar cheese and season with sea salt and freshly ground black pepper to your taste. Enjoy!
Video
Notes
- for keto- you may use one cup of heavy cream and one cup of full-fat whole milk
- use fresh or frozen broccoli florets
- don't have olive oil? use avocado oil
- to reduce calories, use low-fat cheese.
- Store leftovers in a container in the fridge for up to 5 days.
Nutrition
Calories: 197kcal | Carbohydrates: 16g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 596mg | Potassium: 582mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3055IU | Vitamin C: 109.6mg | Calcium: 275mg | Iron: 1.1mg