Broccoli florets and baby spinach bring serious nutrition to this silky, cheesy soup that’s filling and comforting.
Broccoli and cheese make such a great combination of flavors and textures. But for some reason, I tend to think they’re not all that healthy when you put them together in a creamy soup. This broccoli-cheddar soup recipe made me rethink that assumption.
It might be the addition of spinach that changed my mind. Or maybe it’s the deeply savory trio of garlic, paprika, and coriander. All I know is that this soup delivers the comfort of rich cheesiness and silky creaminess—all while bringing more veggie goodness to the table!
I particularly love how fast and easy this recipe is to make. I’ve whipped it up on a weeknight alongside a simple salad, and my partner was thoroughly impressed. I’ve also made it for a Sunday dinner with my extended family. Even my super-picky brother-in-law raved about its divine texture and rich flavor profile!
Whether you’re looking for a way to sneak more veggies into your life or you’re just into comfort food that won’t derail your health goals, give this gorgeous soup a try.
Is This Broccoli-Cheddar Soup Healthy?
This broccoli-cheddar soup is packed with nutrient-rich vegetables like broccoli, spinach, carrots, and celery, providing plenty of fiber, vitamins, and minerals. Olive oil adds heart-healthy fats, while spices like coriander and paprika bring flavor and antioxidants.
However, the soup is also high in calories, saturated fat, and sodium due to the half-and-half and cheddar cheese. For a lighter version, you could sub in low-fat milk or unsweetened plant-based milk for the half-and-half and use reduced-fat cheese or less cheese overall. Opting for low-sodium or homemade Chicken Stock can help reduce the sodium content, and adding extra veggies can boost fiber and nutrients.
To make this soup gluten-free, simply swap the all-purpose flour for a gluten-free flour blend or cornstarch. For a vegetarian version, use Vegetable Stock instead of chicken stock. If you want a vegan option, use plant-based milk and vegan cheese.
The Secret To Ultra-Creamy Soup
Want to achieve restaurant-quality texture in your broccoli-cheddar soup? The secret lies in a few simple but crucial techniques. First, whisk continuously when adding the flour and half-and-half. This prevents lumps and ensures the flour is evenly distributed, giving your soup a smooth, thick consistency right from the start. Also, pour the half-and-half in slowly to prevent curdling. Next, skip the pre-grated cheese. Those convenient bags often contain anti-caking agents that prevent cheese from melting smoothly and leave a grainy texture. For the best results, buy a block of sharp cheddar and grate it yourself. Finally, go low and slow when adding the cheese. Remove the pot from direct heat or keep it very low. Stir in the cheese a handful at a time, letting each addition melt fully before adding more. High heat can cause cheese to separate or become stringy, so patience is key for that silky finish.
How Do I Store Leftovers?
Allow leftover soup to cool to room temp before storing. Transfer it to an airtight container and refrigerate for up to 5 days. If you’d like to store it longer, you can freeze the soup for up to 3 months, but it may separate or change texture from the freeze-thaw process. When freezing, be sure to leave some space at the top of the container to allow for expansion. Thaw overnight in the fridge. Stir well while reheating gently over low to medium heat on the stovetop. You can also reheat individual portions in the microwave, stirring every 30 seconds until heated through.
Serving Suggestions
This creamy broccoli-cheddar soup is particularly comforting with a crusty piece of bread to soak up every last drop. Try this Keto Almond Flour Bread recipe to keep the carbs low. You could also pair this soup with a Superfood Greek Yogurt Chicken Salad Sandwich With Honey Mustard or a Healthy Crunchy Quinoa Salad (with Pistachios) for a super-satisfying meal. Top it off with a light dessert, like these zesty Lemon Cookies.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic crushed
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 tablespoons flour
- 2 cups half-and-half
- 2 cups chicken stock
- 1 head broccoli cut into florets
- 2 cups baby spinach
- 1 teaspoon ground coriander
- 2 teaspoons ground paprika
- Salt and pepper to taste
- 2 cups cheddar cheese shredded
Instructions
- In a large pot over medium heat, add the olive oil, onion, garlic, carrots, and celery. Sauté for 3 to 5 minutes, until the onions are browned.
- Take the pot off the heat. Sprinkle in the flour and stir. Pour in the half-and-half and stir once more. Add the chicken stock, broccoli, spinach, coriander, and paprika.
- Return the pot to the medium-heat burner. Cover and allow mixture to simmer for 15 to 20 minutes. Stir occasionally to prevent lumps from forming.
- Stir in the cheddar cheese and simmer for another minute. Add salt and pepper to taste.
- Using a stick blender, purée the soup. Serve while hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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