by Olena

Healthy Broccoli Cheese Soup

by Olena

Healthy Broccoli Cheese Soup is same easy, creamy and comforting ultimate recipe using whole foods and a small amount of real cheese. No flour or heavy cream. | ifoodreal.com

Healthy broccoli cheese soup recipe made silky smooth using only whole foods like potatoes and butternut squash. Am I good or am I good?! Butternut squash is bright orange that makes a healthy replacement for 2 cups of neon artificially coloured cheddar cheese. And potatoes, those white spuds, naturally they contain so much starch that no cups of flour, butter or heavy cream are necessary to produce world’s best, silky smooth and delicious healthy broccoli and cheese soup.

Not that I’m against flour or butter, but the fact that we can replace those animal products, that we all should be eating less of, with 8 cups of vegetables is mind blowing to me. 2017, you are amazeballs!

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Also cozy up with some other healthy soup recipes: healthy chicken wild rice soup, healthy carrot soup, or slow cooker vegetarian lentil soup. And healthy chili recipe, have you seen the new video?!

How to Make Healthy Broccoli Cheese Soup

  1. Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
  2. Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
  3. Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
  4. If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli and add 4 oz of cheese; stir until cheese has melted. Serve hot sprinkled with remaining cheese.

Healthy Broccoli Cheese Soup is same easy, creamy and comforting ultimate recipe using whole foods and a small amount of real cheese. No flour or heavy cream. | ifoodreal.com

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Healthy Broccoli Cheese Soup

5 from 1 reviews

Healthy Broccoli Cheese Soup is same easy, creamy and comforting ultimate recipe using whole foods and a small amount of real cheese. No flour or heavy cream.

  • Author: ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 8 servings

Ingredients

  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 1 onion, finely chopped
  • 5 cups butternut squash, cubed
  • 3 cups (2 large) potatoes, cubed
  • 4 cups any stock, low sodium
  • 3 cups any milk (I used unsweetened almond)
  • 5 cups (1 lb) broccoli, coarsely chopped
  • 1 1/4 tsp salt
  • 5 oz sharp cheese, shredded (cheddar or I used Dubliner Kerrygold)

Instructions

  1. Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
  2. Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
  3. Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
  4. If you like chunky soup (I do), remove broccoli into a bowl with a slotted spoon. Using an immersion blender, puree soup until smooth and silky. Return broccoli and add 4 oz of cheese; stir until cheese has melted. Serve hot sprinkled with remaining cheese.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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