Healthy Broccoli Cheddar Soup Recipe

As a passionate home cook, I’ve created a vibrant medley in my kitchen using olive oil, diced onions, and garlic simmered in a savory broth. Fresh broccoli, carrots, and potatoes join the mix while unsweetened almond milk and reduced-fat cheddar cheese blend with Greek yogurt to create my Creamy Broccoli Cheddar Soup.

I recently decided to try my hand at making a new twist on that classic broccoli cheddar soup. I mean, who wouldn’t love a bowl of creamy broccoli cheddar soup that not only tastes great but packs a healthy punch with 20 grams of protein per serving?

I started with a good quality olive oil, diced yellow onion and minced garlic, letting them do their thing in a pan. Then, I added a carefully measured 4 cups of low-sodium chicken broth, along with fresh broccoli florets, a chopped carrot, and a diced potato.

To make it extra smooth, I stirred in some unsweetened almond milk and later folded in a cup of reduced-fat cheddar cheese and half a cup of Greek yogurt. A pinch of salt, a dash of pepper, paprika, and a little ground mustard powder brought everything together.

This healthy soup is one of those easy soup recipes that you’ll find yourself coming back to again and again.

Why I Like this Recipe

I love this recipe because its creamy and comforting but still totally healthy. I like that the mix of almond milk, Greek yogurt, and cheddar cheese makes it rich and smooth without being too heavy. I also dig how its chock full of veggies like broccoli, carrot, and potato so i feel like i’m gettin a good dose of nutrition and flavor every time i dig in. Plus, it’s super simple to make even though it tastes like you spent way more time on it, and that always makes me happy when im in a hurry. Lastly, the secret protein boost makes it feel more like a wholesome meal rather than just a yummy treat.

Ingredients

• Olive oil provides healthy fats and helps bring out the soup flavors real good.
• Yellow onion adds a sweet, savory taste and natural antioxidants to boost flavor.
• Fresh broccoli florets is loaded with fibre and vitamins that keep you energized.
• Unsweetened almond milk adds creaminess with less fat and a subtle nutty twist.
• Reduced fat cheddar cheese gives a tangy taste plus calcium for strong bones.
• Greek yogurt contributes a solid protein boost while making the soup a bit creamy.
• Low sodium broth melds flavors gently without overpowering the natural ingredients.
• Garlic and paprika brighten the dish with a subtle spicy kick.
• Potato and carrot add natural carbohydrates and texture to the hearty recipe.

Ingredient Quantities

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken or veggie broth
• 4 cups fresh broccoli florets
• 1 medium carrot, chopped
• 1 medium potato, diced
• 1 cup unsweetened almond milk or low-fat milk
• 1 cup reduced-fat cheddar cheese, shredded
• 1/2 cup plain Greek yogurt
• Salt and pepper to taste
• 1/4 tsp paprika
• 1/4 tsp ground mustard powder

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat. Once hot, toss in the diced yellow onion and minced garlic and cook ’em until they get soft and a bit translucent.

2. Add the chopped carrot and diced potato, stirring occasionally for about 3-4 minutes until they start to soften up.

3. Pour in the 4 cups of low-sodium chicken or veggie broth and bring it to a gentle simmer.

4. Stir in the 4 cups of fresh broccoli florets, along with 1/4 tsp paprika and 1/4 tsp ground mustard powder. Season with salt and pepper to taste.

5. Let the soup simmer for around 10-15 minutes until all the veggies are tender, but be careful not to overcook the broccoli.

6. Reduce the heat to low and slowly stir in 1 cup of unsweetened almond milk or low-fat milk, mixing well so it heats up evenly.

7. Add the 1 cup of reduced-fat cheddar cheese and 1/2 cup plain Greek yogurt, stirring constantly until the cheese melts and everything combines into a creamy texture.

8. Give the soup a good stir and taste it, then adjust the salt and pepper if needed.

9. If you want a smoother consistency, you can use an immersion blender to blend part of the soup, but be sure to leave chunks for texture.

10. Serve your rich and creamy broccoli cheddar soup hot and enjoy this secretly healthy comfort food blast.

Equipment Needed

1. Large pot for cooking the soup
2. Stove for heating and simmering
3. Chef’s knife for chopping vegetables
4. Cutting board for prepping ingredients
5. Measuring cups for the broth, milk, and cheese
6. Measuring spoons for the olive oil, paprika, and mustard powder
7. Stirring spoon for constant stirring
8. Immersion blender (optional for smoothing the soup)

FAQ

Healthy Broccoli Cheddar Soup Recipe Substitutions and Variations

• Try using butter or coconut oil instead of the olive oil if you’re running low on it
• You can substitute the yellow onion with a red onion for a slightly sweeter taste
• If you don’t have unsweetened almond milk, regular milk or soy milk can work just fine
• For the reduced-fat cheddar, using a sharp cheddar can give the soup a bolder flavor
• If Greek yogurt is not in the fridge, a little bit of sour cream is a decent alternative, just use a bit less

Pro Tips

1. When stirrin in the cheese and yogurt, keep the heat on low so things dont curdle and turn lumpy like that one time in math class.
2. Make sure you dont overcook the broccoli; i found it gettin mushy if its in the pot too long and then the flavor kinda fades.
3. If you like a smoother texure but still want some bite, try blending just half the soup and then mix it back together.
4. For extra flavor, toss a little more garlic or even a pinch of herbs into the mix when the onions go soft.