Healthy Broccoli and Cheese Soup: A Creamy Comfort Food

There’s something magical about a warm, comforting bowl of soup, especially when it’s loaded with healthy ingredients that nourish your body. Today, I’m excited to share a recipe that’s been a favorite in my kitchen for a while—Healthy Broccoli and Cheese Soup. This recipe brings together the creaminess of cheddar, the earthy goodness of broccoli, and the rich flavors of Yukon potatoes, all without the guilt of heavy cream. It’s simple, quick, and a guaranteed crowd-pleaser!

Ingredients You’ll Need

• 1 head of broccoli (florets chopped, stem peeled and diced)
• 1 tablespoon unsalted butter
• 1 yellow onion, diced
• 1 large Yukon potato, finely diced
• 1/3 cup flour
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces fat-free evaporated milk
• 1 tablespoon Worcestershire sauce
• 1 cup cheddar cheese, freshly shredded

How to Make Healthy Broccoli and Cheese Soup

Step 1: Prepare the Broccoli

Begin by chopping the broccoli florets and setting them aside. Don’t forget to use the stem! Peel away the outer layer and dice it up—it’s full of nutrients and adds extra texture to the soup.

Step 2: Sauté the Vegetables

In a large Dutch oven, melt the unsalted butter over medium-high heat. Add the diced broccoli stem, onion, and potato. Stir everything together and cook for about 6-8 minutes, until the onions become translucent. The smell at this point will be heavenly!

Step 3: Add Flour and Broth

Next, sprinkle in the flour and whisk well until it’s fully incorporated with the vegetables. You want to cook out the raw taste of the flour, but be careful not to let it burn. Slowly pour in the chicken broth while whisking to avoid any lumps. Bring the soup to a boil.

Step 4: Simmer and Thicken

Once boiling, reduce the heat to a simmer and let it cook for 15 minutes. This gives time for the potatoes to soften and the flavors to meld together.

Step 5: Add Seasoning and Dairy

Now it’s time to add the seasoning and make things creamy! Stir in the salt, black pepper, freshly grated nutmeg, evaporated milk, Worcestershire sauce, and those reserved broccoli florets. Cook for another 5 minutes, allowing the soup to thicken slightly.

Step 6: Stir in the Cheese

Finally, remove the pot from heat and add in the freshly shredded cheddar cheese. Stir until the cheese melts and the soup is perfectly creamy. Ladle into bowls and serve immediately—deliciously warm and comforting!

Helpful Tips for Making the Best Broccoli and Cheese Soup

• Cut Your Veggies Evenly: Finely dice the Yukon potato and peel the broccoli stem for a smooth, even texture in the soup.
• Don’t Skip the Nutmeg: A small pinch of nutmeg goes a long way in adding depth to the soup’s flavor, enhancing the creaminess without overpowering it.
• Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that affect how well it melts. Always go for freshly shredded cheddar for the best results!

Substitutions and Variations

• Vegetarian Version: Swap out the chicken broth for vegetable broth to make this soup fully vegetarian.
• Dairy-Free Option: Use a non-dairy milk (like almond or oat milk) and a vegan cheese substitute to make the soup dairy-free.
• Add Extra Veggies: Feel free to toss in some carrots, celery, or even cauliflower for extra color and nutrition.

Frequently Asked Questions

Can I Make This Soup Ahead of Time?

Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 4 days. Just reheat gently on the stove, stirring frequently to ensure the cheese doesn’t separate.

Can I Use Frozen Broccoli?

Yes, you can use frozen broccoli florets in a pinch. Just thaw them first and add them to the soup during the last 5 minutes of cooking.

Can I Freeze Broccoli and Cheese Soup?

Unfortunately, soups with dairy (like this one) don’t freeze well because the texture can change when thawed. If you plan to freeze it, make the soup up until the dairy step, freeze, and then add the evaporated milk and cheese when reheating.

Storage Instructions

To store leftovers, allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days. When reheating, do so over low heat to avoid curdling the milk and cheese.

Conclusion

There you have it—Healthy Broccoli and Cheese Soup that’s creamy, flavorful, and perfect for those cooler days when you’re craving something cozy. Give it a try, and let me know how you like it in the comments below!