Healthified Broccoli Cheddar Soup Recipe

Extra-sharp cheddar and zesty nutmeg elevate this broccoli cheddar soup to a wholesome, creamy favorite you’ll always want at the heart of your cozy lunch rotation. It’s delicious with toasted sourdough, crispy apple slices, a light garden salad, warm whole-grain rolls; in fact most things.

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Healthified Broccoli Cheddar Soup Recipe Ingredients

• 1 bunch broccoli (stems and florets separated)
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• 12-ounce can fat-free evaporated milk
• 2 scallions, thinly sliced
• Kosher salt and freshly ground black pepper
• Nonstick cooking spray

How To Make Healthified Broccoli Cheddar Soup Recipe

1. Prepare the broccoli duo: Start by separating the stems from the florets of your broccoli. Trim and discard the very bottom of the stems, then peel away the tough, fibrous outer layer to reveal the tender core. Finely chop these stems and coarsely chop the florets, keeping them in separate piles for their different cooking stages.
2. Build the aromatic base: Mist a large pot with nonstick cooking spray and heat it over a medium flame. Add the finely chopped broccoli stems, the chopped onion, and the diced red-skinned potato. Cook the vegetables, stirring frequently, for about 7 to 10 minutes until they are softened and fragrant.
3. Thicken the broth: Sprinkle the flour over the softened vegetables and continue to cook for about 2 minutes, stirring constantly to lightly toast the flour and remove its raw taste. Gradually stir in the broth and bring the mixture to a boil. Once bubbling, reduce the heat to a simmer and cook for 12 to 15 minutes, or until the liquid has thickened and the potatoes are perfectly tender.
4. Steam the florets: While the soup base simmers, place the reserved broccoli florets and 1/2 cup of water in a small saucepan. Bring to a boil, cover, and steam for about 5 minutes until the florets are a stunning, bright green and have a crisp-tender bite.
5. Combine and melt: Pour the steamed florets (and their remaining cooking water) directly into the main soup pot. Add the grated nutmeg and stir to combine before removing the pot from the heat. Stir in the extra-sharp Cheddar, Worcestershire sauce, and the fat-free evaporated milk, whisking gently until the cheese is fully melted and the soup is silky.
6. Season and garnish: Give the soup a final taste and season with salt and plenty of freshly ground black pepper. Serve the soup hot in deep bowls, garnished with a generous handful of thinly sliced scallions.

Recipe Tips

• Why peel the broccoli stems: The outer layer of broccoli stems is very woody and doesn’t break down well during cooking. Peeling them down to the pale green center allows you to use the whole vegetable while maintaining a smooth, non-stringy soup texture.
• The secret of the red-skinned potato: Using a diced potato adds a natural creaminess to the soup without the need for heavy cream. As the potatoes simmer, they release starches that help thicken the broth alongside the flour.
• Why extra-sharp cheddar is best: Because this is a “healthified” version, we use less cheese than a traditional recipe. Extra-sharp cheddar provides a more intense flavor profile, meaning you get a bold cheesy taste in every spoonful without needing a massive amount of fat.
• Reheating is key: Always reheat leftovers in the microwave rather than on the stovetop. Reheating the soup in a pot can cause the cheese to “break” or separate from the broth, resulting in an oily, grainy texture.

What To Serve With Healthified Broccoli Cheddar Soup Recipe?

This Healthified Broccoli Cheddar Soup Recipe is a comforting, savory meal that needs a fresh or crunchy pairing! A slice of Toasted Sourdough Bread is the classic choice for dipping into the creamy base. For a lighter touch, a few Crispy Red Apple Slices add a lovely sweet-tart crunch that pairs perfectly with the sharp cheddar! A Simple Garden Salad with a lemon vinaigrette or a glass of Chilled White Wine pairs wonderfully with the nutmeg and onion notes.

How To Store Healthified Broccoli Cheddar Soup Recipe

• Refrigerate: Store the soup in an airtight container in the fridge for up to 3 days.
• Reheat (Crucial): As mentioned in the tips, use a microwave for reheating. Start with 1 minute, stir, and then continue in 30-second intervals until hot.
• Freezing: It is not recommended to freeze this soup. The combination of evaporated milk and melted cheese can change texture and become watery or curdled when thawed and reheated.

Healthified Broccoli Cheddar Soup Recipe Nutrition Facts

• Calories: 210 kcal
• Total Fat: 9 g
• Saturated Fat: 6 g
• Cholesterol: 30 mg
• Sodium: 480 mg
• Total Carbohydrates: 20 g
• Protein: 14 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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