Better Broccoli Cheddar

Broccoli Cheddar soup makes any day better, if you ask me.

broccoli-cheese-soup

Especially one that is free of flour and heavy cream, so it won’t stick to your hips.

Better Broccoli Cheddar Soup
serves 4-6

inspired by Doris Choi

Ingredients:

1 Tablespoon organic butter
1/2 a yellow onion, chopped
2 cloves garlic
2 celery stalks, chopped
2 large carrots, shredded (about 1 cup shredded)
4 stalks (heads?) broccoli (about 4-5 cups of chopped florets, plus stems)
6oz. block of raw goat cheddar, shredded
3-4 cups water
Pink Himalayan, or sea salt, to taste
1/4 teaspoon ground nutmeg

Directions:

In a large pot, melt butter over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent. Add the chopped celery, and a splash of water to keep everything moving:

*Note: Using water during the cooking process is a great way to keep the fat content low, without the need for extra butter or oil.

While the onions and celery are cooking, about 5 more minutes, I took the time to shred my carrots, along with the broccoli stems that might otherwise be wasted. (Using my Salad Shooter for quick results!)

Add the shredded carrots and broccoli stems into the pot, along with the broccoli florets, adding just enough water to cover, about 3-4 cups.

Bring the water to a boil, then cover and reduce heat to simmer for 30 minutes. Once the veggies are nice and tender, transfer the soup in batches to a blender or food processor. If you’re using a blender, make sure your batches are small and BE CAREFUL! Hot soups tend to create a LOT of pressure while blending, so hold the top down tight!!

Once it’s all blended, return the pureed soup to the stove for the finishing touches. Re-heat the soup, and add the nutmeg and sea salt, to taste. (I started with 1 teaspoon of Himalayan salt)

Finally, add in the shredded goat cheese, stirring until melted in. Taste the resulting soup, and add more seasoning if necessary.

Serve piping hot!

5.0 from 3 reviews
Better Broccoli Cheddar
Author: 
Prep time: 
Total time: 
Serves: 4
 
Creamy broccoli cheddar soup, made without the heavy flour or cream!
Ingredients
  • 1 Tablespoon organic butter
  • ½ a yellow onion, chopped
  • 2 cloves garlic
  • 2 celery stalks, chopped
  • 2 large carrots, shredded (about 1 cup shredded)
  • 4 broccoli heads (about 4-5 cups of chopped florets, plus stems)
  • 6oz. block of raw goat cheddar, shredded
  • 3-4 cups water
  • Sea salt, to taste
  • ¼ teaspoon ground nutmeg
Instructions
  1. In a large pot, melt butter over medium heat and saute the chopped onions and garlic for about 5 minutes, until translucent.
  2. Add the chopped celery, and a splash of water to keep everything moving. (Using water during the cooking process is a great way to keep the fat content low, without needing to add any extra oil or butter!)
  3. While the onions and celery are cooking (about 5 more minutes) shred the carrots, along with any broccoli stems that might otherwise be wasted.
  4. Add the shredded carrots and broccoli stems into the pot, along with the broccoli florets, adding just enough water to cover. (about 3-4 cups)
  5. Bring the water to a boil, then cover and reduce heat to simmer for 30 minutes.
  6. Once the veggies are nice and tender, transfer the soup in batches to a blender or food processor. (If you're using a blender, make sure your batches are small and BE CAREFUL! Hot soups tend to create a LOT of pressure while blending, so hold the top down tight!)
  7. Once it's all blended, return the pureed soup to the stove to keep warm, and add the nutmeg and sea salt, to taste. (I started with 1 teaspoon of Himalayan salt)
  8. Finally, add the shredded goat cheddar, and stir until well melted.
  9. Adjust seasonings to taste, then serve piping hot!

This soup totally hit the comfort-food spot for me.

I hope it does the same for you!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

24 thoughts on “Better Broccoli Cheddar

  1. Holly

    WOW! This looks like a great winter soup (it is 115 degrees here right now) I can’t wait for it to cool off here so I can try it!
    P.S. I made the almond milk for the first time the other day, I don’t ever need to buy it again. It is so quick & easy to make!
    Thank you for all the great recipes!

    Reply
    1. Megan Post author

      Yes, 115 degrees is WAY to hot for any soup!! It’s oddly cool here in So Cal this week– I’ve been wearing a jacket to walk my pup! Hope it cools down for you soon!

      And YAY for homemade almond milk! Isn’t it the best?!

      Reply
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  4. Grace

    I just mad e some broccoli potato soup using adaptations from your recipe. Broccoli, onion, celery, garlic, potato, thyme, rosemary, parsley, cayenne pepper, basil, and it was all cooked on coconut oil. First i sauteed the onion and one clove of garlic (sliced long and thin). Then I put in the celery (also thinly sliced) and sauteed that too, finally adding in the 4 cups of broccoli. I Simmered that in 1 inch of water while boiling two chopped up red potatoes. When the broccoli was defrosted I turned the fire off, poured the contents of the pan into our blender and added one clove of garlic. Once the ingredients were smooth I poured then back into the pan and cooked it down after adding the spices. I also made mashed potatoes with organic dairy free butter! It is spectacular!
    Thanks for the inspiration. Grace

    Reply
    1. Megan Post author

      Hmmm… I’ve never tried it! If you like the flavor of the Daiya cheese, I bet you’d like it in this! I’ve heard that Daiya melts like real cheese, so it should work texture-wise.

      Let us know if you give it a shot!

      Reply
  5. Jacqui C

    Great recipe and one of my favs! Any thoughts about adding white beans when the broccoli/veggies cook down? I am a huge fan of adding white bean wherever and whenever I can to compensate for creaminess. Do you think it would work?

    Reply
  6. Heather

    Hey, I was wondering if you’ve ever frozen this soup or any soups? I’d love to make a big batch of different kinds of soups and have them ready for whenever I need them…. I’ve frozen vegetable soup, but it didn’t have broccoli in it… And also, how much of the nutrients are taken out of it to pressure can a soup?
    Thanks!

    Reply
    1. Megan Post author

      I haven’t tried freezing this particular soup, but other soups have frozen and thawed perfectly well! I imagine this one would, too. I’ve never looked into pressure-canning, so I couldn’t tell you about that! I would think there would still be plenty of nutrients left to make it worth while, even if some are lost in the storage process.

      Reply
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  8. Anne

    This is a great recipe! I made it for the first time a few weeks ago and have made it several times since. Simple, easy, and good!

    Reply
  9. Kathy

    Good Morning!

    I have read a few of your recipes that call for cheese made from goat’s milk (which I understand to be more digestable than cow’s milk). I like the idea of it BUT I really do not like the taste of goat’s cheese. Does the goat’s milk cheddar have a “goat-y” flavor? If yes, is it mild?

    Reply
  10. Katy

    This is my favorite soup right now. I make it with chicken stock instead of water and the longer it sits in the refrigerator the better it gets.I have made it once a week for the last three weeks. Thank you for all the great recipes 🙂

    Reply
  11. Paulina

    I’ve just tryied the soup. It’s delicious 🙂 All the best from rainy UK. Hope to try many more recipes soon.

    Reply
  12. Dyan Paladino

    Made this today and I am pressure canning it. Decided to add the cheese when serving though. Looks like it will can just fine…..

    Reply
  13. Ashley

    Hi, going to try this recipe tomorrow night! I had a question regarding the broccoli (4 stalks (heads?) broccoli (about 4-5 cups of chopped florets, plus stems). Could you clarify what you mean by “plus stems”? All of the stems/base of the broccoli or just some which would be included when cutting into florets.

    Thanks! Love all your recipes 🙂

    Reply
  14. Erin L

    Any substitution ideas for the cheese? Hubby can’t do dairy. We’re adding the cheese to ours, but not sure what to do to his? Thank you! Love this soup!!!

    Reply
    1. Megan Gilmore Post author

      You could add a sprinkling of nutritional yeast? It has a nice “cheesy” flavor for those who have to be dairy-free. Otherwise I’d just add a touch more salt to his portion to account for the lack of saltiness from the cheese.

      Reply

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