Healthy Broccoli Cheddar
This wholesome Broccoli Cheddar soup is a comforting classic made healthier, perfect for any meal.
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour or gluten-free flour blend
- 4 cups vegetable broth
- 4 cups fresh broccoli florets, chopped into small pieces
- 1 large carrot, grated optional, for color and sweetness
- 2 cups milk skim, 2%, or unsweetened almond milk for lighter option
- 1 tsp dry mustard powder
- 1/4 tsp ground nutmeg
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp salt, or to taste
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until it softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Build the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for 1-2 minutes to create a roux, allowing the flour to cook out its raw taste. This step is crucial for thickening your soup and preventing a grainy texture later on.
- Add Liquids & Vegetables: Gradually whisk in the vegetable broth until the mixture is smooth and lump-free. Bring the liquid to a gentle simmer. Add the chopped broccoli florets and grated carrot (if using). Cook for 10-15 minutes, or until the broccoli is tender-crisp. This is how to make broccoli cheddar soup thicker naturally, by softening the vegetables.
- Incorporate Milk & Seasonings: Reduce the heat to low. Slowly whisk in the milk, dry mustard powder, ground nutmeg, black pepper, and salt. Heat gently, stirring often, but do not allow the soup to boil once the milk is added, as this can cause separation.
- Melt the Cheese: Remove the pot from the heat. Gradually add the freshly shredded sharp cheddar cheese, stirring constantly until it is completely melted and smoothly incorporated into the soup. Adding cheese off the heat prevents it from clumping or turning grainy, which is often why broccoli cheddar soup can become grainy.
- Blend for Smoothness (Optional): For an extra smooth consistency, use an immersion blender to blend a portion of the soup directly in the pot until you reach your desired texture. This also helps to thicken the soup further without adding more flour.
- Serve Hot: Taste and adjust any seasonings as needed. Serve your healthy broccoli cheddar soup hot, garnished with a sprinkle of extra cheddar or fresh herbs, and enjoy!
Notes
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can make your soup grainy and prevent smooth melting. Always shred your own for the best results in your Broccoli Cheddar.
- Avoid Over-Boiling: Once you add the milk and cheese, keep the heat low and avoid boiling to prevent the dairy from separating or curdling. Gentle heating is key for a creamy finish.
- Adjust Thickness: If you prefer an even thicker soup, you can blend more of the cooked broccoli, or create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering soup until thickened.