Healthy Broccoli Cheese Soup is easy, cheesy, creamy with lots of vegetables. Make copycat broccoli cheddar soup at home without heavy cream or flour in 30 minutes.
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:8 servings 1x
Category:Soup and Stew
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)
Preheat large heavy bottom pot or dutch oven on medium heat and melt butter. Add garlic and onion, cook for 5 minutes, stirring occasionally.
Add butternut squash, potatoes, stock and milk; bring to a boil. Reduce heat to low-medium, cover and cook for 7 minutes.
Add broccoli and salt, bring to a boil, cover and cook for 4 more minutes. Turn off heat.
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.
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