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 from 3 votes
Print
Better Broccoli Cheddar Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Creamy broccoli cheddar soup, made without the heavy flour or cream!

Course: Soup
Servings: 4
Calories: 227 kcal
Author: Detoxinista.com
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 broccoli heads (about 4-5 cups of chopped florets, plus stems)
  • 6 oz . block of raw goat cheddar , shredded
  • 3-4 cups water
  • Sea salt , to taste
  • 1/4 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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Comments

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…..

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 🙂

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!!!

    Megan Gilmore

    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.

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