Broccoli Cheddar Soup is a delicious soup that is often overloaded with fat. This healthy version is so good, even broccoli haters will eat it.
I was thrilled when I served this healthified version of Broccoli Cheddar Soup and my 8 year old ate it!
This is the kid that gags at the mere thought of broccoli. That makes it a definite winner. Plus it is easy, one pot, and ready in about 30 minutes. Score!
The next time I make the soup I will save the florets for the top and only cook and puree the stems so I don’t have the tell-tale green flecks in the soup. 😉
If you want the soup more orange/yellow in color, add a peeled chopped carrot with the broccoli or some peeled sweet potatoes with the potatoes. Add a bit more liquid if it gets too thick.
Broccoli Cheddar Soup
- 2 tablespoons olive oil
- 1/2 cup onions (chopped)
- 2 cups stock (chicken or vegetable)
- 2 cups potatoes (peeled and cut in 1″ cubes)
- 2 cups half and half (or milk of any kind – coconut, almond, soy)
- 1 bay leaf
- 2 cups broccoli (chopped)
- 2 cups cheddar cheese (grated)
- broccoli florets, cheese, croutons (for serving)
- In a large sauce pan, saute onion in olive oil until translucent, 1-2 minutes
- Add stock, half and half (milk), potatoes, broccoli, and bay leaf. Simmer until potatoes are tender, about 20 minutes.
- Puree with an immersion blender, or in a regular blender in batches.
- Mix in cheddar cheese slowly, stirring until incorporated.
- Serve with croutons, extra cheese and broccoli florets if desired.