Broccoli Cheddar Soup - Healthier

THE BEST broccoli cheese soup there ever was! So creamy, so cheesy. Perfect for those busy weeknights + picky eaters!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

Step 2

Stir in garlic and thyme until fragrant, about 1 minute.

Step 3

Whisk in whole-grain flour until lightly browned, about 1 minute.

Step 4

Stir in low-sodium chicken stock, scraping any browned bits from the bottom of the pot.

Step 5

Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.

Step 6

Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.

Step 7

Stir in broccoli and whole milk or half-and-half. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.

Step 8

Stir in reduced-fat shredded cheddar cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

Step 9

Optionally, add more vegetables for added nutrients.

Step 10

Serve immediately.

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