We try to eat seasonally and locally. That means in the summer it’s a lot of berries and zucchini and in the winters it’s a lot of greens and broccoli. I usually roast our broccoli but I was wanting to switch it up so we didn’t get too tired of it. This broccoli cheddar soup was perfect on a chilly winter day.
Traditionally broccoli cheddar soup has heavy cream and processed cheese like Velveeta. This soup is light and simple and super healthy. It has pureed beans added for thickness and texture without the extra junk. We ate the entire batch with dinner in one night and Alyssa was disappointed when she requested 4ths and it was gone.
Broccoli Cheddar Soup
2 cups chicken broth (I use homemade.Use reduced sodium if you use store bought)
1.5 cups cooked great northern beans (preferably from dry beans, but if using canned use reduced sodium and rinse well)
4 cups chopped broccoli, fresh or 10 oz bag frozen
4 oz sharp cheddar cheese, grated
1/2 onion, diced
1 tsp chopped garlic
salt and pepper to taste
block of parmesan for topping
Bring chicken broth to boil. Add broccoli, onion, and garlic. Cook until onion and broccoli are very tender (about 20 minutes).
Use immersion blender and blend until desired thickness. I like to leave some chunks. Puree beans separately and stir into soup. Add shredded cheddar and heat until beans are warmed and cheese is melted (about 10 more minutes), stirring frequently. Salt and pepper to taste.
If using a blender: blend beans first, then add the majority of the soup (reserving some broccoli if you want some chunks) and puree. Pour it all back into pot, add cheese and let melt.
Top with freshly grated parmesan cheese.
Fat: 6 g
Sodium: 320 mg (13%)
Carbohydrates: 15 g
Dietary Fiber: 5 g
Sugars: 2 g
Protein: 11 g