Description
This Easy Broccoli Cheddar Soup is a comforting, gluten free recipe that combines tender broccoli, creamy cheddar cheese, and a hint of paprika to create a nourishing and flavorful dish perfect for any soup lover. The soup is blended smooth and enriched with Greek yogurt for added creaminess and protein.
Ingredients
Scale
Base Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, pressed
- 1 large head of broccoli (including the stalks, about 1 lb)
- 1 yukon gold potato, diced (about 1.5 cups)
- 1 tsp salt
- ¾ tsp black pepper
- ½ tsp paprika
- 900 mL vegetable broth
Additional Ingredients
- ½ cup Greek yogurt
- 1 cup shredded carrots
- 2 cups shredded cheddar cheese
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the diced onion and pressed garlic, sautéing until the onions become translucent and fragrant, about 3 to 4 minutes.
- Add vegetables and seasoning: Stir in the broccoli stalks, diced potato, salt, black pepper, and paprika. Pour in the vegetable broth and bring the mixture to a simmer.
- Simmer until tender: Cover the pot and cook for about 10 minutes, or until the broccoli stalks and potatoes can be easily pierced with a fork.
- Blend the soup: Carefully transfer the soup to a high-powered blender or use an immersion blender to blend until smooth and creamy.
- Combine remaining ingredients: Return the blended soup to the pot. Stir in the Greek yogurt, shredded carrots, and broccoli florets. Simmer gently while stirring frequently until the florets and carrots are fully cooked.
- Add cheddar cheese and serve: Stir in the shredded cheddar cheese until melted and well combined. Serve hot, optionally topped with crushed gluten free crackers for added texture.
Notes
- This recipe is inspired by a warm and comforting Panera-style broccoli cheddar soup but adapted to be gluten free.
- Greek yogurt adds creaminess and protein without excess fat; you can substitute with sour cream if preferred.
- If you don’t have an immersion or high-powered blender, you can mash the vegetables by hand for a chunkier texture.
- Use fresh broccoli florets for best texture, but frozen florets can be substituted in a pinch.
- For a dairy-free version, omit the cheese and yogurt and use a vegan cheese alternative.
Nutrition
- Serving Size: 2 cups
- Calories: 337 kcal
- Sugar: 7 g
- Sodium: 1580 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 58 mg
