Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup made with no heavy cream! Creamy, cheesy and loaded with veggies, it’s an easy, cozy dinner you'll love!

Prep Time10

Cook Time25

Total Time35

Servings: 1.5 cup servings

Calories: 384kcal

In a large pot heat the olive oil over medium high heat. Add the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
Stir in the broccoli, potatoes, pepper, salt and chicken broth.
Cover the pot and bring to a boil. Once boiling, reduce the heat to medium and cook for 20-30 minutes, until the broccoli and potatoes are fork tender.
Once the soup has cooked, add the room temperature milk and puree the soup using an immersion blender. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
Once the soup is blended, stir in the cheese. Add it to the pot in about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon or chives.

Start your instant pot on the regular sauté function. Heat the olive oil over medium high heat. Add the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
Stir in the broccoli, potatoes, pepper, salt and chicken broth.
Cover the pot and set the Instant Pot to High Pressure (Manual on older models) for 3 minutes.
When finished, quick release the pressure. Add the milk and blend the soup using an immersion blender or spoon it into a regular blender.
Once the soup is blended, stir in the cheese. Add it to the pot about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon or chives.

In a sauté pan, heat the olive oil over medium high heat. Add the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
Add the sautéd veggies to the crockpot base. Stir in the broccoli, potatoes, pepper, salt and chicken broth.
Cover the crockpot and set to low for 6 hours or high for 4 hours.
Once the soup has cooked, add the room temperature milk and puree the soup using an immersion blender. You can leave the soup as chunky as you like it or puree it to a smooth consistency.
Once the soup is blended, stir in the cheese. Add it to the pot about a quarter of a cup at a time while stirring to avoid it clumping together.
Garnish with extra cheese, bacon or chives.