Creamy Broccoli Cheddar Soup

Broccoli florets and baby spinach bring the green while the cheese brings the cream to this creamy broccoli cheddar soup that is a nutritious and sumptuous feast, perfect for those cold nights in.

If you’re like me, you will automatically think that creamy soup is unhealthy soup. But it doesn’t have to be that way. The broccoli and spinach in this dish more than make up for the creaminess introduced by the half-n-half and cheddar cheese, which can be a healthy ingredient in its own right. Once you realize that the broccoli and spinach are just the tip of the iceberg of vegetables (though, peculiarly, there is no iceberg lettuce), you’ll feel good serving this broccoli cheddar soup to your family.

Why You Will Love This Recipe

• Broccoli and cheese is such a great combination of flavors. With the added creaminess, this soup is a huge WIN.
• The cheesy flavor will get the whole family to eat broccoli.
• Spinach and broccoli are filled with nutrients, so you’re sure to get your fill of veggies with this soup.
• You can serve it as a meal on its own. With a side of crusty bread, you’ve got a complete and satisfying dish.

Is Creamy Broccoli Cheddar Soup Healthy?

It is chock-full of vegetables, which are rich in nutrients, minerals, and fiber. The olive oil is a healthy fat, and the coriander and paprika add flavor (and antioxidants and nutrients). If you want an even healthier version, use low-fat milk instead of the half-n-half. Yes, this will make the soup less creamy. You can also use low-sodium chicken stock and, instead of stirring in the cheese, you can sprinkle it on top after serving. This way, you’re more in control of just how much you want to eat.

INGREDIENTS

You know it’s a good meal when so many of the ingredients can be picked up in the produce section.

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 sticks celery, chopped
• 2 carrots, peeled and chopped
• 1 head broccoli, cut into florets
• 2 cups baby spinach
• 2 tbsp flour
• 2 cups half-n-half
• 2 cups chicken stock
• 1 tsp ground coriander
• 2 tsp ground paprika
• salt and pepper
• 2 cups cheddar cheese

INSTRUCTIONS

Sauté

In a large pot over MEDIUM heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 – 5 minutes until the onions are fragrant and a little browned.

Add

Take the pot off the heat and sprinkle in the flour. Stir, then pour in the milk and stir once more. Add in the chicken stock, broccoli, spinach, coriander, and paprika.

Simmer

Replace on the stovetop, cover and allow to simmer for 15 – 20 minutes. Stir occasionally to prevent lumps from forming on the bottom of the dish.

Puree

Stir in the cheddar cheese and simmer for another minute. Add salt and pepper to taste. Use a stick blender to puree a little before serving.

Serving Suggestions

Healthy Crunchy Quinoa Salad (With Pistachios): This quinoa salad is sweet, crunchy and has a little Kefir tang. It’s super healthy, gluten-free and makes a quick and easy weeknight dinner.

Superfood Greek Yogurt Chicken Salad Sandwich: This healthy, honey-mustard Greek yogurt chicken salad sandwich is secretly packed with protein and superfoods. It’s a quick and easy lunch, portable lunch that’s great for kids or adults.

Keto Almond-Flour Bread: This low-carb, easily crafted keto almond-flour bread is the answer to your prayers. Dense with nutrients and flavor, it will satisfy your bread cravings.

FAQs

How to Store Creamy Broccoli Cheddar Soup

If you plan on eating the soup in a matter of days, you can store it in the fridge. First, let it cool to room temperature then put it in an airtight container. It will last for up to 5 days. You can also freeze it for up to 3 months. Just be sure to leave some space in the container; the soup will expand as it freezes. To warm, do so over LOW-MEDIUM heat.

Print

Creamy Broccoli Cheddar Soup

Broccoli florets and baby spinach bring the green while the cheese brings the cream to this creamy broccoli cheddar soup that is a nutritious and sumptuous feast perfect for those cold nights in.

Course Soup

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 Servings

Calories 592kcal

Author FoodFaithFitness

Ingredients

• 2 tbsp olive oil
• 1 onion diced
• 2 cloves garlic crushed
• 2 sticks celery chopped
• 2 carrots peeled and chopped
• 1 head broccoli cut into florets
• 2 cups Baby spinach
• 2 tbsp flour
• 2 cups half-n-half
• 2 cups chicken stock
• 1 tsp ground coriander
• 2 tsp ground paprika
• salt and pepper to taste
• 2 cups cheddar cheese

Instructions

• In a large pot over MEDIUM heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 – 5 minutes until the onions are fragrant and a little browned.
  
• Take the pot off the heat and sprinkle in the flour. Stir then pour in the milk and stir once more. Add in the chicken stock, broccoli, spinach, coriander, and paprika.

  Replace on the stovetop, cover and allow to simmer for 15 – 20 minutes. Stir occasionally to prevent lumps from forming on the bottom of the dish.

  
• Stir in the cheddar cheese and simmer for another minute. Add salt and pepper to taste. Use a stick blender to puree a little before serving.
  

Notes

• This soup does get thick when you allow it to cool but loosened up again when warmed up. If it is too thick when warm, then you can add a little more milk or water. The next time you can cook it on a lower heat with the lid on.
• You can use cauliflower instead of broccoli if you prefer, though it will really change the look and flavor of the soup. While cauliflower is certainly good for you, the substitution will lower the nutrient count — broccoli really is a superfood.

Nutrition

Calories: 592kcal | Carbohydrates: 31g | Protein: 26g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 102mg | Sodium: 702mg | Potassium: 1070mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8951IU | Vitamin C: 146mg | Calcium: 642mg | Iron: 3mg

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