Healthy and Creamy Broccoli Cheese Soup

5 / 5 (1 review)

Mmm. I love a delicious, creamy, cheesy soup!

This is an awesome recipe for broccoli cheese soup because it tastes just as yummy as you would expect, but it doesn’t have cream or milk and it even has some spinach in there. I’d say it is pretty healthy overall! Just don’t tell your husband, so he can still enjoy it. 😉

chopped onion and broccoli

MY LATEST VIDEOS

Got all of my broccoli chopped up. I just put chunks of the onion in my mini food processor to make quick work of that.

how to make broccoli cheese soup from scratch

It is kind of nice to have it all blended together, so my picky kids don’t have to worry about chunks of broccoli. They just have to get past the green color! Ha.

broccoli cheese soup pic

To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

Recipe from America’s Test Kitchen.

Healthy and Creamy Broccoli Cheese Soup

5 / 5 (1 review)
Serves: 6-8 servings

Ingredients

  • 2 tablespoons unsalted butter
  • 2 pounds fresh broccoli
  • 1 medium onion, roughly chopped (about 1 cup)
  • 2 medium garlic cloves, minced (about 2 teaspoons)
  • 1 1/2 teaspoons dry mustard powder
  • pinch cayenne pepper
  • salt
  • 3-4 cups water
  • 1/4 teaspoon baking soda
  • 2 cups low-sodium chicken broth
  • 2 ounces baby spinach
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)
  • 1 1/2 ounces Parmesan cheese, grated fine, plus extra for serving
  • ground black pepper

Instructions

  1. Chop broccoli florets into roughly 1-inch pieces. Trim the stems, peel, and cut them into 1/4-inch-thick slices.
  2. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to a simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  3. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer blended soup to a medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to a simmer. Adjust consistency of soup with up to 1 cup of water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Ingredients: Broccoli, Cheese, Spinach
Meal Type: Main Dish, Fall, St. Patrick's Day, Clean Eating, Egg Free, Gluten Free, Low Carb and Keto, Meatless
Categories: Healthy, Soups and Chilis, Vegetables, Stove Top

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe:
X