Healthy Broccoli Cheddar Soup

broccoli cheddar soup in a white soup mug.

Healthy Broccoli Cheddar Soup

Course: Soup

Cuisine: American

Keyword: healthy broccoli cheddar soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Calories: 413kcal

Author: Megan Gilmore

If you love a comforting bowl of broccoli cheddar soup but don't want to use too much cheese or heavy cream, this lighter version is for you. It's made with blended white beans instead of using flour or butter to thicken it. You can't taste them at all, but they add sneaky fiber and make this soup even more nourishing than the traditional version.

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Ingredients

1 Tablespoon olive oil
½ yellow onion , chopped
2 cloves garlic , minced
4 cups water
1 (15 oz.) can white beans , rinsed and drained
½ cup cashews (not roasted or salted)
1 pound broccoli florets , chopped
1 large carrot , shredded
salt & black pepper , to taste
4 ounces extra sharp cheddar cheese , shredded

Instructions

Heat the olive oil in a large pot over medium high heat, and saute the onion until it starts to soften, about 5 minutes. Add in the garlic and stir briefly, just until fragrant, about 1 more minute.
Add the drained beans to a blender, along with the water and cashews (if using). Blend until very smooth, then immediately add it to the pot, so the garlic won't burn.
Add in the broccoli and shredded carrot, along with 2 teaspoons of salt and a 1/2 teaspoon of ground black pepper. Bring the liquid to a boil.
Once the liquid is boiling, lower the heat and cover with a lid. Let the soup gently simmer for 15 to 20 minutes, or until the broccoli is very tender.
Transfer roughly 3 cups of the soup to a blender, making sure to grab any large pieces of broccoli, so there won't be large chunks in the soup. Blend briefly, pulsing the broccoli into smaller pieces, but not blending until it's totally pureed. You want some texture in this soup! (Alternatively, you can use an immersion blender to blend directly in the soup pot.) If the soup is too thick, add up to 1 more cup of water and stir until it's hot.
Return the blended soup to the pot, then add in the shredded cheese. Stir briefly, just until the cheese has melted, then adjust any seasoning to taste. I usually add in more salt, just a ¼ teaspoon at a time, until the soup is extra flavorful.
Serve warm with any extra toppings you love, like extra cheese or a pinch of nutmeg. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

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Notes

Nutrition information is for 1 of 4 servings, or approximately 2 cups of soup. (Assuming you get 8 cups of soup from this recipe.) This is automatically calculated, and is just an estimate, not a guarantee.

For a vegan and dairy-free soup, omit the cheese and add a teaspoon of lemon juice and extra salt, to taste. You can add a pinch of nutritional yeast, if you'd like an extra cheesy flavor, too.

Nutrition