Description
Experience the classic, cozy comfort of bistro-style broccoli cheddar soup without the heavy, sluggish feeling. This lightened-up version uses a thoughtful blend of almond milk and a touch of half-and-half to achieve a luxurious, velvety texture. Packed with fresh broccoli florets and sharp cheddar, it is a nourishing, one-pot dish that comes together in just 30 minutes, perfect for busy weeknights when you need a healthy, comforting meal that satisfies the soul.
Ingredients
1 medium onion, finely chopped
2 garlic cloves, minced
2 cups fat-free chicken or vegetable stock
2 1/2 cups unsweetened, plain almond milk
1/2 cup half and half
3 tbsp cornstarch
8 ounces fresh broccoli florets, finely chopped
1 cup grated sharp cheddar cheese
1 cup grated carrots
1/4 tsp ground nutmeg
1 tsp dijon mustard
Salt and black pepper to taste
Instructions
In a large pot over medium heat, sauté the onion and garlic until softened.
Whisk the cornstarch into the almond milk until completely smooth.
Pour the stock and the milk mixture into the pot, bringing to a gentle simmer.
Add the carrots and broccoli, cooking for 8-10 minutes until tender.
Stir in the half and half, dijon mustard, and nutmeg.
Gradually fold in the grated cheddar cheese until melted and smooth.
Season with salt and pepper to taste before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, being careful not to boil, which can cause the cheese to separate. This soup is freezer-friendly if stored without the cheese, adding the cheese only upon reheating for the best texture.