This recipe is so quick and easy I almost feel like it’s too good to be true. But it’s not! Isn’t that the best? And I bet you have all the ingredients at home right now. Yeah, really.
Broccoli cheddar soup is a restaurant favorite, but you and I both know it’s not exactly the healthiest choice most of the time. Many are roux-based, and while I love a good roux, why take one of the healthiest vegetables there is (a powerhouse of antioxidants and cancer-fighting phytochemicals, as well as a slew of vitamins and plenty of fiber to fill you up, lower your cholesterol, and keep your gut biota happy) and ruin it with unnecessary ingredients?
And many other recipes rely on more cheese than broccoli. I love cheese, probably more than a lot of people, but even I know where to draw the line. So this version is all about the broccoli. A touch of an intense cheddar packs a huge punch but with a heck of a lot fewer calories. I promise you — and your butt — won’t miss ’em.
Broccoli Cheddar SoupUse the sharpest, most intense cheddar you can find without breaking the bank. I personally love Cabot’s cheddars — though by all means, let me know what your favorite is! Just please don’t use a pre-shredded variety here: The preservatives and stabilizers, besides being gross, will throw off the texture of the soup.
- 1.5 lbs broccoli, cut into florets and small stem pieces — feel free to use frozen!
- 4 oz. cheddar cheese, grated
- 2 cups milk, broth, or water (or a combination thereof)
- 2 cloves garlic
- 1 tsp white wine vinegar
- salt and pepper
- Steam the broccoli and garlic until tender, 6-8 minutes.
- Add the liquid and broccoli to a blender and process until smooth, about 3 minutes. Slowly add in the cheese, a handful at a time, until incorporated. Add the vinegar and blend for another 30 seconds.
- Taste, adding salt and pepper if necessary, and serve. Told ya it was easy!