Broccoli cheddar soup: rich, hearty, creamy and thick. This lightened-up version is made without cream but it's still very tasty!
5 from 1 vote
Lightened-Up Broccoli Cheddar Soup
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Author: as easy as Apple Pie
Course: Soup

Broccoli cheddar soup: rich, hearty, creamy, and thick! This lightened-up version is made without cream or milk but it's still very tasty.

  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 1 small white onion diced
  • 960 ml (4 cups) vegetable stock low sodium
  • 2 medium potatoes diced
  • 450 grams (1 lb) broccoli
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste
  • 100 grams(1 cup) + plus extra to garnish the soup shredded cheddar cheese
  1. Heat the olive oil in a large pot over medium heat and sautee the onion and garlic until softened, about 5 minutes.
  2. Add the potatoes and vegetable stock and simmer for about 10 minutes or until the potatoes are tender.
  3. Add the broccoli and cook until they start to soften but are still bright green, about 5 minutes.
  4. Remove from heat and carefully blend until smooth using a blender, a food processor or an immersion blender.
  5. Add salt and pepper.
  6. Return the soup to the pot and stir in the cheddar cheese until it is completely melted
  7. Serve in bowls garnished with shredded cheddar.
  8. Enjoy!

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Nutrition Information
Amount per serving (485 g) — Calories: 269, Fat: 12.6g, Saturated Fat: 6.1g, Cholesterol: 28mg, Sodium: 887mg, Carbohydrates: 29.1g, Fiber: 6.6g, Sugar: 6.7g, Protein: 12.5g

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