Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Olive Oil; 1 Onion, medium, diced; 2 Carrots, medium, diced; 3 cloves of Garlic, minced; 4 cups Chicken Broth, low-sodium; or Vegetable Broth; 4 cups Broccoli Florets, chopped small; 1 Zucchini, medium, shredded; for extra protein and fiber boost; 1 tsp Salt; 1/2 tsp Pepper (Black); 1/4 tsp Crushed Red Pepper Flakes, optional; 1 1/2 cups Almond Milk, unsweetened; or Skim Milk; 1 cup Greek Yogurt, low-fat; 1 1/2 cups Cheddar Cheese, reduced-fat, sharp, shredded; Some Pepper (Black), freshly cracked; Some Scallion, chopped; 0 slice of Whole Grain Bread

This comforting Broccoli Cheddar Soup blends tender florets and savory vegetables into a silky, cheesy bowl that's both nourishing and satisfying. Lightened with almond milk and Greek yogurt, it delivers rich flavor without being too heavy — perfect with a slice of hearty whole grain bread.

This comforting Broccoli Cheddar Soup blends tender florets and savory vegetables into a silky, cheesy bowl that's both nourishing... Show more

By null · Original recipe

Health Grade

B · Healthy

Time

45 min

Price

2,38 €

Calories

586 kcal

low calorie

low carb

keto

low sugar

Method

Prep the vegetables

Rinse the Broccoli Florets and Zucchini under cool water and pat them dry. Peel the Onion and Carrots, then dice them into small, even pieces. Mince the Garlic, trim any large broccoli florets into bite-size pieces, and shred the zucchini with a box grater.

Cook the aromatics

Set a large pot over medium heat and warm the Olive Oil. Add the diced onion and carrots and cook, stirring often, until the onion turns translucent and the carrots start to soften, about 6 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.

Simmer the soup

Pour in the Chicken Broth, then add the broccoli and zucchini, Salt, Black pepper, and the Crushed Red Pepper Flakes if you want a little heat. Bring it to a boil, then reduce the heat and simmer gently for 15 minutes, until the vegetables are tender and the broccoli is bright green.

Blend some soup

Take the pot off the heat and carefully use an immersion blender in short bursts to puree about half the soup right in the pot. Leave some broccoli and carrot pieces intact so the soup stays hearty and has a little texture.

Stir in dairy

Whisk the Almond Milk and Greek Yogurt together in a bowl until smooth. Return the pot to low heat, stir in the milk mixture, and add the Cheddar Cheese a handful at a time, stirring until each addition melts before adding the next. Taste and add a little more salt or black pepper if needed.

Serve hot

Ladle the soup into bowls and top with chopped Scallion and a few grinds of freshly cracked black pepper. Serve with Whole Grain Bread on the side for dipping.