Broccoli Cheddar Soup
This creamy broccoli cheddar soup is a perfect comfort food for chilly afternoons. It offers all the classic flavors with wholesome vegetables and a rich, cheesy texture, but with fewer calories and less fat.
Instructions
- 1
Chop all vegetables (except broccoli) including cauliflower (1 med), yukon gold potato (1 med), celery (3 stalks), and onion (0.25).
- 2
Add the chopped vegetables and shredded carrot (1 cup) to a soup pot with low sodium vegetable broth (4 cups) and bring to a boil.
- 3
Cook for minutes (15) to minutes (20) or until vegetables are soft. Carefully blend the soup until creamy using a blender or immersion blender.
- 4
Stir in unsweetened almond milk (0.5 cup), nutritional yeast (0.5 cup), lemon juice (2 tbsp), apple cider vinegar (1.5 tbsp), garlic powder (1 tsp), salt (0.75 tsp), ground pepper (0.25 tsp), and thyme (0.25 tsp). Mix well.
- 5
Adjust seasonings to taste, then add frozen broccoli (10 oz).
- 6
Cover and simmer on low heat for minutes (5) to minutes (10) until the broccoli is heated through.
- 7
Serve warm with your favorite bread or side dish.
Nutrition Facts
Per portion