Broccoli and Cheese Soup
This vegan-friendly Healthy Broccoli and Cheese Soup has all the flavor of the traditional recipe but with no cream, less calories and less fat!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 Yukon Gold potatoes (peeled and sliced)
- 2 large carrots (sliced)
- 1 small onion (sliced)
- 1 small head broccoli (cut into florets)
- 2 tablespoons olive oil (divided)
- 1 ½ teaspoons salt (divided)
- 1 teaspoon black pepper (divided)
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups low sodium vegetable broth
- ½ cup shredded cheddar cheese (plus more for serving)
- 1 cup milk
Instructions
- 1
Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- 2
Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- 3
In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- 4
Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- 5
Lower heat to a simmer, and cook for about 10 minutes. Blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Remove from heat and stir in cheddar cheese and milk.
- 6
Serve warm with extra cheese on top, if desired.