Healthy Broccoli Cheese Soup

This is the best broccoli cheese soup I’ve ever made.

Ever.

Now don’t get me wrong, I’ve made some good broccoli cheese soups before (usually modeled off of the Panera Bread recipe – plenty of cheese and cream). However, there have been some fails in there as well (think clumpy sketchiness).

You know why this is the best broccoli cheese soup I’ve ever made?

My rocking fiancé gave me part of my Christmas gift early – an immersion hand blender.

Forget the chunky broccoli cheese soup of the past. This soup is smooth, light, and oh-so-delicious.

I feel like one of those people who have been left in the dark on this one. Hand blender = life changing. And if you think I’m kidding, I’m not. If you don’t have an immersion hand blender yourself, I strongly recommend you get one. Like right. this. minute. Or you can put one on your Christmas list like I did and cross your fingers. :)

But first.

After a few weekends packed full with birthday and holiday parties, this weekend has been full of the exact opposite: spending time in the kitchen, doing things around the house (complete with me crawling onto the roof to put up Christmas lights – scary!), and just plain out relaxing.

The fiancé and I discovered this amazing hole-in-the-wall sushi place Friday night (ok, I can’t really call it hole-in-the-wall when they are serving $17 lobster and bacon fried rice, but still). It has a very unassuming exterior (complete with peeling paint) but inside it is a little Japanese haven. We had the potstickers to start (with complimentary edamame), and then split the fried rice and pork shoulder ramen. My God. That ramen. By far the best either of us has had. If you live in the Minneapolis/St. Paul area, it’s worth taking a drive to White Bear Lake to check out Red Lantern Sushi.

Ok where were we? Oh yes, the weekend. I recently started making my own deodorant and whipped body butter (see here and here for posts), and had time to play around with the recipes a bit this weekend (check out my Etsy site here if you would rather buy!). I also whipped up a batch of pumpkin pancakes (recipe coming soon!) for a lazy Sunday breakfast this morning.

And then there was this soup.

I had no milk or cream in the house yesterday, but a whole bunch of broccoli that I needed to use up (the bittersweetness of shopping at Costco). After a bit of digging, I was pleasantly surprised when I came across a recipe that didn’t call for either. It also called for a leek and potatoes, in which I had both of. Score! 

Now that I’ve made this soup without the milk or cream, I may just keep it that way. The potatoes help to thicken it up and give it a nice silkiness. The leeks are fragrant yet not overbearing.

This soup is chock full of veggies and balanced with a good amount of cheddar cheese.

Light, creamy, and delicious, even your non-broccoli-cheese-soup-lovers may like it (as mine did!).

Healthy Broccoli Cheese Soup

Ingredients:

1 large head broccoli (or two small), cut into florets

6 cups chicken or veggie stock, more if needed

3-4 baby red potatoes, skin on and diced into 1-inch cubes

1 leek, white and light green parts sliced thinly

1 1/2 cups good cheddar cheese

olive oil

salt and pepper, to taste

Directions: 

Preheat oven to 400 degrees.

Lay broccoli onto baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.

Roast broccoli for 5 minutes. Stir, and roast 5 more minutes or until both sides are lightly browned.

Meanwhile, heat 2 TBSP olive oil in large pot.

Saute leek over medium heat until soft, about 5 minutes.

Add in potatoes and broth. Bring to boil, then reduce to simmer.

Once broccoli is done, add into pot. If needed, add more stock in to cover broccoli. Simmer until potatoes are fork tender.

Once potatoes are done, take soup off heat. Using an immersion hand blender, puree until smooth (or keep a few chunks in there – your call!). You can also add batches into a blender or food processor to puree.

Slowly add in cheese, stirring as go to combine. Taste and adjust seasonings as needed.

Enjoy!

Broccoli Cheese Soup


Readers input: What’s the best/favorite soup you’ve ever made?

Until next time,

Happy Clean Eating!

-Kate

 

 

Healthy Broccoli Cheese Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Healthy Broccoli Cheese Soup - without milk or cream! Deliciously silky, smoothy, and creamy.
Ingredients
  • 1 large head (or 2 small) broccoli, cut into florets
  • 6 cups chicken or veggie stock
  • 3-4 baby red potatoes, skin on
  • 1 leek, white and light green parts sliced thinly
  • 1½ cups good cheddar cheese
  • olive oil
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Lay broccoli onto baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
  3. Roast broccoli for 5 minutes. Stir, and roast 5 more minutes or until both sides are lightly browned.
  4. Meanwhile, heat 2 TBSP olive oil in large pot.
  5. Saute leek over medium heat until soft, about 5 minutes.
  6. Add in potatoes, and broth. Bring to boil, and reduce to simmer.
  7. Once broccoli is done, add into pot. If needed, add more stock in to cover broccoli. Simmer until potatoes are fork tender.
  8. Once potatoes are done, take soup off heat. Using an immersion hand blender, puree until smooth (or keep a few chunks in there - your call!). You can also add batches into a blender or food processor to puree.
  9. Slowly add in cheese, stirring as go to combine. Taste and adjust seasonings as needed.
  10. Enjoy!

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