Broccoli Cheese Soup
This healthier Broccoli Cheese Soup takes just about 30 minutes to make. It’s full of vegetables and gets its creaminess from potatoes rather than cream! Top with extra cheddar cheese.
Servings: 6 servings
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 2 cloves garlic minced
- 6 cups chopped broccoli florets
- 2 medium Yukon gold potatoes chopped into ½-inch pieces
- 1 large carrot grated
- 4 cups vegetable or chicken broth
- 1 ½ cups cheddar cheese grated
- salt and pepper to taste
Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 3-5 minutes, until soft. Add the garlic and cook 1 minute, stirring. Add broccoli, potatoes, carrot, and broth.
Bring to a boil and then reduce heat to a low simmer. Cover and cook 10-15 minutes, until vegetables are tender.
Remove from heat and stir in cheese until melted. Using an immersion blender, puree the soup. We like to puree it only part way so that some pieces of potato and broccoli remain. (Alternatively, you can transfer the soup in batches to a blender to puree.)
Season soup with salt and pepper to taste. Serve.
Serving: 1cup | Calories: 231kcal | Carbohydrates: 18g | Protein: 11g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 846mg | Potassium: 608mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3000IU | Vitamin C: 89.9mg | Calcium: 273mg | Iron: 2.8mg
Nutrition information is only an estimate.
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