Description
Healthy Broccoli and Cheese Soup is a creamy, comforting dish packed with fresh broccoli, Yukon potatoes, and melted cheddar cheese. With a touch of nutmeg and Worcestershire sauce, this wholesome soup is full of flavor and easy to make. Perfect for a cozy weeknight dinner or meal prep!
Ingredients
Scale
- 1 head 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
Instructions
- Chop the broccoli florets and set them aside. Peel the broccoli stem, dice it, and reserve.
- Melt the butter in a large Dutch oven over medium-high heat.
- Add the diced broccoli stem, onion, and potato. Cook for 6-8 minutes until the onions are translucent.
- Stir in the flour and cook, whisking constantly, until no flour is visible.
- Gradually whisk in the chicken broth and bring the mixture to a boil.
- Reduce the heat and let simmer for 15 minutes, allowing the soup to thicken.
- Stir in the salt, pepper, nutmeg, evaporated milk, Worcestershire sauce, and broccoli florets. Cook for 5 more minutes.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy. Serve hot.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use freshly shredded cheese for the best melting consistency.
- You can swap Yukon potatoes with russet potatoes if desired.
- Store leftovers in the fridge for up to 4 days or freeze before adding dairy. 5 minutes
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 190 kcal
- Sugar: 7g
- Cholesterol: 20mg