Healthy Broccoli and Cheddar Soup Recipe
Healthy Broccoli and Cheddar Soup made with roasted vegetables, potatoes, and a little cheddar for a creamy texture without heavy cream.
Servings: 4 servings
Ingredients
- 4-5 Yukon Gold potatoes peeled and sliced
- 2 large carrots sliced
- 1 small onion sliced
- 1 small head broccoli cut into florets
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups low sodium vegetable broth
- ½ cup shredded cheddar cheese plus more for serving
- 1 cup milk
Instructions
- Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- Lower heat to a simmer, and cook for about 10 minutes. Blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Remove from heat and stir in cheddar cheese and milk.
- Serve warm with extra cheese on top, if desired.
Video
Notes
My Top Tip: Add dairy off the heat. Remove the soup from the heat and stir in the milk and cheese. The residual heat will melt the cheese and warm the milk without the risk of anything splitting or curdling.
Storage: Store any leftovers in an airtight container. It will last about 4-5 days in the fridge.
Freezing: Place the cooled soup into ziplock bags or a freezer-safe container, and it will keep well for up to 3 months. Defrost the soup in the fridge overnight before reheating.
Nutrition
Serving: 1bowl | Calories: 207kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1115mg | Potassium: 996mg | Fiber: 7g | Sugar: 8g | Vitamin A: 9230IU | Vitamin C: 155.1mg | Calcium: 204mg | Iron: 2mg
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