Cheddar Broccoli Power Soup
Introduction
Nothing brings comfort quite like a warm bowl of soup, especially when it’s as hearty and wholesome as Cheddar Broccoli Power Soup! This delightful dish combines the earthy goodness of broccoli with the creamy richness of cheddar, all while packing in a protein punch thanks to the addition of Greek yogurt and cannellini beans. Perfect for chilly days or cozy nights in, this soup envelops you in warmth and nourishment. I’m so grateful to share this recipe with you! Subscribe for more delicious recipes straight to your inbox!
Why You’ll Love This Recipe
This Cheddar Broccoli Power Soup is truly a game changer! It’s bursting with flavor and is surprisingly easy to whip up. I remember the first time I made it on a rainy afternoon; the aroma filled my kitchen and instantly lifted my spirits. It’s family-friendly, packed with fresh veggies, and you can serve it in under 40 minutes! Plus, who can resist the combination of creamy cheddar and vibrant greens? It’s a comforting dish that will please even the pickiest eaters!
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups vegetable broth
– 1 pound broccoli florets
– 1 cup diced carrots
– 1 cup shredded carrots
– 1 cup unsweetened almond milk
– 1 cup shredded sharp cheddar cheese
– 1/2 cup plain Greek yogurt
– 1/2 cup grated Parmesan cheese
– 1 can cannellini beans, rinsed and drained
– Salt and pepper to taste
– 1 teaspoon onion powder
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon ground nutmeg
Necessary Tools
– Large pot
– Cutting board and knife
– Immersion blender (or regular blender)
– Measuring cups and spoons
– Wooden spoon
Ingredient Swaps and Additions
Feel free to customize this soup based on your pantry! If you’re out of cannellini beans, white kidney beans or even chickpeas would work wonderfully. Swap in spinach or kale for the broccoli for a different green. Want to spice things up? A pinch of cayenne pepper or some red pepper flakes would add a delightful kick. And if you love different cheeses, feel free to experiment!
Step-by-Step Instructions
1. In a large pot, heat the olive oil over medium heat and sauté the chopped onion for about 4 minutes until it becomes translucent.
2. Add in the minced garlic and let it cook for about a minute until fragrant—trust me; your kitchen will start to smell heavenly!
3. Pour in the vegetable broth and bring everything to a simmer. Toss in the broccoli florets and diced carrots, cooking until they’re tender—this should take about 10 minutes.
4. Next, stir in the almond milk, letting it warm up, and gradually add the shredded carrots, cheddar cheese, Greek yogurt, and Parmesan cheese. Stir until all the cheese is melted and everything is well combined.
5. Using an immersion blender, carefully puree the soup until it’s mostly smooth but still has some texture. If you don’t have one, you can blend it in batches in a regular blender—just be careful with hot liquids!
6. Finally, mix in the rinsed cannellini beans, onion powder, garlic powder, smoked paprika, nutmeg, salt, and pepper. Let it simmer for a few more minutes until everything is heated through.
7. Taste and adjust the seasoning if necessary. Serve warm, garnished with a sprinkle of extra cheddar on top for a cheesy delight!
Serving Suggestions
This soup pairs wonderfully with a warm crusty bread or a side salad. For a heartier meal, serve it alongside a grilled cheese sandwich! Don’t forget to have some extra cheese handy for topping—it elevates the comfort level to new heights!
Pro Tips for Success
– For an extra creamy texture, you can increase the amount of Greek yogurt or use cream in place of almond milk.
– Serve fresh with a touch of cracked pepper on top to give it that restaurant look!
– If you’re a garlic lover, don’t hesitate to add more!
Storing and Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over low heat or microwave in 30-second intervals, stirring often. You might want to add a splash of almond milk or water for the right consistency as it thickens upon standing.
FAQ Section
– Can I freeze this soup? Yes, it freezes well! Just let it cool completely before transferring it to an airtight container. It can last for up to 3 months in the freezer.
– Is this soup vegan? You can make it vegan by replacing the cheese and yogurt with plant-based alternatives and ensuring the broth is fully vegan.
– Can I add more vegetables? Absolutely! Feel free to toss in vegetables like cauliflower, bell peppers, or spinach for added nutrients.
Conclusion
In just 40 minutes, you can have a delightful, nourishing bowl of Cheddar Broccoli Power Soup that the whole family will adore. This recipe is not just about taste— it’s about creating warmth and joy in your home. I can’t wait to see your creations! Don’t forget to leave a review, share your photos, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximately 300 calories per serving, with the following breakdown per serving:
– Protein: 20g
– Carbohydrates: 30g
– Fat: 12g
– Fiber: 6g
Enjoy your heartwarming soup journey!
