Here is a sure favorite – this particular Broccoli Cheddar Soup is a great and filling vegetable soup that can be prepared any time of the year and served as lunch or dinner meal.

Broccoli Cheddar Soup

He thinks Cheddar Broccoli Soup is the epitome of all comfort foods. It's great eaten cold for lunch with a salad or half sandwich, sandwich or for busy weeknight dinners as a starter. While most of them are healthier and lighter than Panera's since most recipes use heavy cream as well as a lot of butter. I also opted for milk and whole cheese and mix a portion of the soup to try to make the soup as creamy as can be done without the use of heavy cream! Other favorite Broccoli Soup recipes featured here include Macaroni and Cheese Soup with Broccoli and Broccoli Cheese and Potato Soup.

Why You'll Love This Recipe

• A Low Fat Broccoli Cheese Soup. Many broccoli and cheese soups contain 300-400 calories and 20 g fat and more per serving, include butter and/or heavy cream to cheese which is a fattening food in itself. rather I use a roux to thicken up the soup, also I chop of a portion of the vegetables and blend making it creamy without additional saturated fats.
• A Perfect Make Ahead Meal. This soup may be made 4 days prior to serving to reheat it with other meals for the week.
• A Super Idea For Increasing The Intake Of Vegetables. If you're attempting to make yourself eat more of the five servings of vegetables per day this kid-friendly, vegetarian soup will enhance your plate with the portion of vegetables.
• Easily Made Gluten-free. I tried this with gluten-free flour and it turned out well: perfect and very creamy.

Ingredients

• Small onion, medium carrot, celery stalk, and garlic: These vegetables form the customization of the soup which is also referred to as mirepoix, which forms the foundation of the soup's taste as well as builds the foundation of its aromatics.
• Butter: Employed for softening the vegetables and as a fat in making the roux. Further, it brings a lot of depth and taste, a sort of savory note to the soup.
• Flour (all-purpose flour, whole wheat, or a gluten-free blend): it was used in making a roux which is used in thickening of the soup.
• Less sodium chicken broth or vegetable broth: This liquid is the bulk of it and some additional flavor is added to it. Low-sodium is better for the control of salt to be used since those already contain I amount of salt.
• Fat-free milk: Used to give body to the soup so that the fat content is not too high.
• Kosher salt and fresh black pepper: Can improve the flavors of the soup and the seasonings used are variable mostly to the individual's taste and preference.
• Fresh broccoli florets: The primary ingredient in the recipe prepared in this manner to be cut into smaller size for uniform browning and ease in incorporation.
• Shredded sharp cheddar: This cheese not only boosts the effect of taste and thickness in the soup but also gives the soup a strong sour taste. Ideally I like to shred it myself right off the block, but you can use store bought pre-shredded cheese.
• Grated Parmesan cheese: Enhances its taste a little to more of a nutty flavor and contributes to the thickening of the liquids in the soup.

Broccoli Cheddar Soup Recipe

1. Prepare the Vegetables: Or chop the onion, carrot, celery, garlic finely with a chopper or mini food processor.
2. Cook the Vegetables: Melt butter in a large pot, over low heat. Chop the vegetables and toss in with kosher salt and black pepper and sauté for 5 minutes until soft.
3. Make the Roux: Cooking the raw flour taste out takes 2 minutes, stir in the flour.
4. Add the Broth: Whisk slowly in chicken or vegetable broth, making sure you have a smooth, lump free mix.
5. Incorporate Milk and Broccoli: And, on high heat, add the milk and bring the mixture to a boil. Add your broccoli florets and Parmesan cheese and stir well. Season with salt and pepper as in. Simmer uncovered, about 10 minutes lower the heat until broccoli is tender.
6. Blend the Soup: To make the soup much thicker, give the soup a quick whirl in the immersion blender to partially puree it. Instead, if you are getting a bit too thick, remove 1 – 2 cups, blend, sift back into the pot and mix with the rest of the soup.
7. Add the Cheese: Add in the shredded sharp cheddar cheese, and fold gently until it is melted and has combined well.
8. Serve: Put the hot soup into bowls and add extra cheddar cheese, if you like. Enjoy!

Broccoli Cheddar soup is both tasty and full of nutrients. Broccoli has a ton of health benefits like supporting healthy digestion, reducing inflammation and boosting immunity, just like broccoli itself.

Good good dose of protein calcium and other necessary minerals Cheddar cheese provides. Together these ingredients make for a nutrient dense food that is kind of filling.

Broccoli Cheddar Soup: What To Eat With Yours

When I worked in the city, I normally bought soup for lunch and if Broccoli Cheddar Soup was on the menu, that is what I ordered! If you want a lighter and healthier version, my homemade is way lighter!

To make into a meal you can serve this for lunch alongside a piece of bread, or cheddar biscuits, some fruit or a side salad.

With half sandwich on it, this will do for dinner, or be a starter to a light meal. The bready part of what you're about to eat can be hollowed out to make the bowl part of a small round bread.