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Broccoli cheddar soup is a beloved classic that has warmed hearts and stomachs for generations. Its creamy texture, combined with the rich, cheesy flavor, makes it a comfort food staple. However, the traditional recipe often leans heavily on dairy and may not cater to everyone’s dietary preferences.

Healthy Twist Broccoli Cheddar Soup

Savor the flavors of spring with this Creamy Green Delight Broccoli Cheddar Soup, a wholesome twist on a classic dish. Packed with fresh broccoli and creamy plant-based options, its the perfect cozy addition to your Easter brunch or any meal. Quick to prepare and rich in nutrients, this comforting soup will bring warmth to your table. Try it tonight for a delightful dining experience, and save this recipe for your next family gathering!
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Ingredients
  

4 cups fresh broccoli florets (approximately 1 large head)

1 medium onion, finely diced

2 cloves garlic, minced

3 cups low-sodium vegetable broth

1 cup unsweetened almond milk (or any preferred plant-based milk)

1 cup shredded sharp cheddar cheese (or dairy-free cheese, if needed)

2 tablespoons olive oil

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1/2 teaspoon nutmeg (optional for extra warmth)

1 tablespoon lemon juice (to enhance flavors)

1/4 cup whole wheat flour (or a gluten-free alternative) for thickening

1/4 cup Greek yogurt (optional, for added creaminess)

Extra broccoli florets for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, pour in the olive oil and heat over medium flame. Once hot, add the diced onion. Sauté for 4-5 minutes until it becomes translucent and soft. Next, stir in the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant and lightly golden.

    Incorporate Broccoli and Broth: Add the fresh broccoli florets to the pot, stirring them with the sautéed onions and garlic. Pour in the vegetable broth, bringing the mixture to a rolling boil. Once boiling, reduce the heat to a simmer and let it cook for approximately 10-12 minutes, or until the broccoli is tender and vibrant in color.

      Blend the Soup: Once the broccoli is cooked, carefully remove the pot from the heat. Using an immersion blender, blend the soup until it reaches your desired creaminess. If you don't have an immersion blender, let the soup cool slightly before transferring it in batches to a traditional blender for blending.

        Thicken the Soup: Return the blended soup to low heat. In a separate small bowl, whisk the whole wheat flour with a few tablespoons of the hot soup until completely smooth. Gradually stir this mixture back into the pot, allowing it to thicken as the soup gently simmers.

          Add Milk and Cheese: Slowly incorporate the almond milk into the pot, stirring continuously. Follow with the shredded cheddar cheese, continuing to stir until the cheese is fully melted and the soup achieves a rich, creamy texture.

            Season and Final Touches: Season the soup with salt, black pepper, and nutmeg (if using). Stir in the fresh lemon juice, which will brighten up the flavors. Taste the soup and adjust the seasoning as needed. For a touch of extra creaminess, you may mix in the Greek yogurt at this stage.

              Serve: Ladle the creamy soup into bowls. For an appealing finish, garnish with additional broccoli florets or a sprinkle of extra cheese before serving. Enjoy your delicious, healthy twist on this classic dish!

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6