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.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Soup
Cuisine: American
Diet: Gluten Free
Servings: 6
- 1 Tbsp Butter or Ghee
- 1 Tbsp Olive Oil or avocado oil
- 2 Tbsp 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 tsp Cayenne Pepper
- 1 1/2 Cup Low-fat Grated Cheddar Cheese Plus more for garnish
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!
- 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.
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