Cheddar broccoli soup is one of the ultimate comfort foods for cold, cloudy days. How can we wrap ourselves in the creamy, cheesy goodness without sacrificing healthy habits? To start, don’t skimp on the broccoli! Broccoli is an amazing vegetable, and lots of research is currently being done on its health benefits, particularly its anti-inflammatory and antioxidant effects. All cruciferous veggies—broccoli, cauliflower, Brussels sprouts, kale—have been associated with a reduced risk of developing cancer. Broccoli, in particular, has been soaring in popularity because of its high content of diindolymethane, or DIM for short. Research is still ongoing, but it’s looking to be a strong anti-cancer agent. This improved recipe also reduces the amount of saturated fat by reducing butter and swapping out heavy cream for Greek yogurt.
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
3-4 cloves of garlic
1 lb. fresh broccoli – 2 large heads with stalks
1 large potato, diced
1 large carrot, grated or thinly sliced
4 cups low sodium broth
¼ teaspoon black pepper
Salt to taste (under 1 tsp)
½ cup 2% plain Greek yogurt
4-6 oz. grated sharp cheddar, low fat
Dice the broccoli into small pieces keeping the stalks separate from the florets.
Heat oil and butter in a large soup pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
Add broccoli stalks, potato, broth, salt, and pepper to the pot. Bring up to a simmer then cover and cook until the potato will easily mash when pressed with a fork, about 15 to 18 minutes.
Stir in yogurt. Blend soup until smooth, using an immersion blender or traditional blender.
Stir chopped broccoli florets and shredded carrot into the soup and cook until tender, about 8 to 10 minutes.
Stir in 1 cup of the cheese then carefully taste soup for seasoning and add additional salt and pepper as needed. Ladle soup into bowls and garnish with the remaining cheese
Enjoy warm. Allow leftovers to cool completely before storing in the fridge for up to 4 days. Serves 6.
Nutrition Facts:
Serving size: 1 cup
Calories: 265; Total fat: 8.5g; Sodium: 387mg; Total Carb: 31.5g; Fiber: 7.4g; Sugar: 7g; Protein:20.4g
Recipe adapted from: Healthy Broccoli Cheddar Soup – The Natural Nurturer and 30 Minute Broccoli Cheddar Soup | Gimme Delicious
