The Best Healthy Broccoli Cheddar Soup No Flour No Milk
Healthy and delicious my broccoli cheddar soup recipe is one you're going to be making all winter long! Healthy broccoli cheddar soup is loaded with veggies like carrots, broccoli, garlic, and celery. This is the best healthy broccoli cheddar soup ever and tastes just like Panera! Great for babies and toddlers!
Equipment
- dutch oven or large stock pot
- Immersion blender
Ingredients
For the healthy broccoli cheddar soup:
- 4 tablespoon avocado oil or organic butter
- 1 lg yellow onion, diced
- 5 cloves garlic, minced ~2 tablespoons
- 3 cups bone broth (chicken or beef)
- 2 teaspoon pink sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 4 cups broccoli florets
- 1 lg carrot, chopped or 1 cup baby carrots
- 2 stalks celery, chopped
- 1 cup homemade cashew cream ingredients below
- 2 cups sharp cheddar cheese, shredded
For the homemade cashew cream:
- 1 cup raw cashews soaked overnight in cool water
- ½ cup filtered water
- ½ teaspoon salt
Instructions
- Place a Dutch oven or large pot on your stove and set to medium heat. Add the 4 tablespoons of avocado oil or butter. Once the oil is hot (or the butter is melted), add the chopped onion.**For instant pot and crockpot directions, see notes below**4 tablespoon avocado oil, 1 lg yellow onion, diced
- Cook your onion until it is very soft and becoming caramelized (brown) on the edges. I love caramelized onion in my healthy broccoli cheddar soup it gives so much base flavor! Add the garlic cloves and stir until they are just fragrant. Make sure to NOT brown the garlic.5 cloves garlic, minced
- Add the bone broth.3 cups bone broth (chicken or beef)
- Next, add in the salt, pepper, paprika, broccoli, carrot, and celery. Cover and cook until your vegetables are soft, about 15 minutes.While the soup cooks, blend together the ingredients for the homemade cashew cream. Simply drain the raw cashews and add them to your blender along with the water and salt. Blend until you have a silky smooth cashew cream.2 teaspoon pink sea salt, 1 teaspoon black pepper, 1 teaspoon paprika, 4 cups broccoli florets, 1 lg carrot, chopped, 2 stalks celery, chopped
- Once your vegetables are soft, remove about 1 cup of the soup and set it to the side. If you don't want any chunks in your soup and want a total puree, skip this step.
- Use an immersion blender to puree your soup.Add the 1 cup of reserved soup back in along with the cashew cream and shredded cheddar cheese. Stir until the cheese is just melted.1 cup homemade cashew cream, 2 cups sharp cheddar cheese, shredded
- Serve warm and enjoy!
Video
Notes
HOW TO MAKE HEALTHY BROCCOLI CHEDDAR SOUP INSTANT POT-
Set your instant pot to SAUTE. Follow steps 1-4 the same way as above. Next, add all other ingredients, cover and set vent to SEAL. Cook on high pressure for 5 minutes. Then, either allow pressure to naturally release, or quick release if you're ready to eat!
Use your immersion blender to puree the soup in your instant pot, leaving out 1 cup of reserved soup if you like chunky broccoli cheddar soup.
HOW TO MAKE HEALTHY BROCCOLI CHEDDAR SOUP CROCKPOT-
Follow steps 1-4 the same way as above with the crockpot set to high heat to give your onions a nice sauté. Next, add all other ingredients, cover and cook on high for about 3 hours or low for about 5-6 hours.
Use your immersion blender to puree the soup right in your crockpot, leaving out 1 cup of reserved soup if you like chunky broccoli cheddar soup.
Nutrition facts for any recipe on thehintofrosemary are only an estimate and not guaranteed.
Nutrition
Serving: 1cup broccoli cheddar soupCalories: 225kcalCarbohydrates: 10gProtein: 15gFat: 25gSaturated Fat: 15gPotassium: 315mgFiber: 4g
Tried this recipe?Let us know how it was!