Description
This nutrient-dense broccoli cheddar soup swaps heavy cream for a velvety potato-based base, creating a satisfyingly creamy texture without the extra calories. Featuring sharp aged cheddar and fresh broccoli, this comforting dish is both sophisticated and perfect for a healthy weeknight dinner. The inclusion of potato creates natural creaminess, while a squeeze of lemon juice at the end brightens the flavor profile, making it a delicious and fiber-packed alternative to traditional pub-style soups.
Ingredients
4 cups Fresh Broccoli florets and stems
1.5 cups Sharp Cheddar cheese, hand-shredded
2 medium Yukon Gold potatoes, diced
4 cups Low-sodium vegetable broth
1 small Yellow onion, finely diced
3 cloves Garlic, minced
1 tbsp Extra virgin olive oil
1 tsp Lemon juice
Instructions
Heat olive oil in a large stockpot over medium heat.
Add diced onion and sauté until translucent.
Stir in minced garlic and cook for one minute until fragrant.
Add chopped potatoes and vegetable broth to the pot.
Simmer until potatoes are fork-tender.
Add broccoli florets and cook for an additional eight minutes.
Remove two cups of the soup mixture and blend until smooth using a blender or immersion blender.
Return blended mixture to the pot.
Stir in shredded cheddar cheese until fully melted and creamy.
Finish with a splash of lemon juice and serve warm.
Notes
For added depth, you can roast half of the broccoli florets in the oven at 400°F until tender before adding them to the soup. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 30
- Category: Lunch
- Method: Stovetop simmering and blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg