Healthified Broccoli Cheddar Soup Recipes

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HEALTHY BROCCOLI CHEESE SOUP



Healthy Broccoli Cheese Soup image

The most amazing lightened up broccoli cheese soup made with lots of veggies and a creamy cheddar cheese broth. Easy to make and freezer friendly.

Provided by Kristen McCaffrey

Categories     Dinner     Lunch     Soup

Time 25m

Yield 5

Number Of Ingredients 10

2 tsp. olive oil
1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
4 cloves garlic, minced
20 oz. frozen broccoli florets
5 cups vegetable broth
1/2 cup canned evaporated nonfat milk
1 cup sharp cheddar cheese, shredded
Salt and pepper

Steps:

  • Heat the olive oil over medium heat. Add the onion, carrot, celery, and garlic. Cook for 5 minutes until tender. Add the broccoli and broth. Bring to a simmer and cook for 10 minutes until broccoli is tender.
  • Turn off the heat and stir in the milk and cheese. Stir continuously until cheese melts.
  • Blend half of the soup and add it back to the pot. This creates a creamier consistency.
  • Taste and season with salt and pepper. Serve immediately. If storing in the freezer, let cool completely before freezing.

Nutrition Facts : ServingSize 1 cup, Calories 238 cal, Carbohydrate 13.2 g, Fat 12.7 g, Protein 14 g, Fiber 3.5 g, SaturatedFat 6.6 g, Cholesterol 31 mg, Sodium 968 mg, Sugar 7.6 g

HEALTHIFIED BROCCOLI CHEDDAR SOUP



Healthified Broccoli Cheddar Soup image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 bunch broccoli
1 small onion, finely chopped
1 medium red-skinned potato, diced
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
1 cup grated extra-sharp Cheddar
1 teaspoon Worcestershire sauce
One 12-ounce can fat-free evaporated milk
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 scallions, thinly sliced

Steps:

  • Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
  • Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
  • Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Nutrition Facts : Calories 200 calorie, Fat 6 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 240 milligrams, Carbohydrate 26 grams, Fiber 3 grams, Protein 14 grams, Sugar 10 grams

EASY LOW-CARB KETO BROCCOLI CHEDDAR SOUP



Easy Low-Carb Keto Broccoli Cheddar Soup image

This easy, low-carb, keto-friendly broccoli cheddar soup is so tasty and ideal for those winter nights that we all need some comfort food!

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 8

1 teaspoon butter
3 cloves garlic, minced
2 ½ cups vegetable broth
3 cups chopped broccoli
1 cup heavy whipping cream
3 cups shredded Cheddar cheese
2 slices bacon, chopped and cooked
salt and ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
  • Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

Nutrition Facts : Calories 400.2 calories, Carbohydrate 7.3 g, Cholesterol 115.5 mg, Fat 34.5 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 21.5 g, Sodium 603 mg, Sugar 2.4 g

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5/5 (1)
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  • Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
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