Broccoli Cheddar Soup
Be a “souper star”: make this Broccoli Cheddar Soup recipe, our “one-pot wonder”, for lunch or dinner. It’s sure to please. As I’ve said before, I love cooking with recipes that smell good, are good to eat and good for you. Food is a great way to show people you care about them–our Broccoli Cheddar Soup recipe is one of those perfect soups to do that. Especially in the fall, simmering soups say “Welcome!” when someone walks into your kitchen.
Broccoli, the lusty little green “trees” you put in this Broccoli Cheddar Soup recipe are rich in nutrients. Need calcium and potassium? Reach for broccoli. Lacking in Vitamin A and C? Buy broccoli. Need fiber to help your digestive system? Have broccoli. Want more iron and folic acid in your diet? Eat broccoli. Guess what’s on my grocery list when I shop? Broccoli! Another great source of healthy eats in our Broccoli Cheddar Soup recipe is the obvious other main ingredients: cheese!
Delicious, smooth and comforting cheese…one of my favorite foods to include as a snack or add to other foods for that richness of flavor you can’t find anywhere else. In slices, chunks or hunks, melted, gooey amazing cheese—it can be sharp, mild or pungent; it can be eaten all by itself or added in many recipes to make other foods taste even better. It’s a great investment for your food dollar that yields satisfying and wholesome returns.
That’s part of why it’s so perfect for our Broccoli Cheddar Soup recipe. Be sure you’re using only grass-fed cheese. It brings those extra special nutritional benefits to your diet that you cannot get from processed cheese food products. The old saying of “you are what you eat” is absolutely true! Using grass-fed cheese in this Broccoli Cheddar Soup recipe brings you a healthy ratio of omega 6 and omega 3 fatty acids, has the fatty acid CLA associated with cancer prevention, lower risk of heart attacks and loss of body fat.
There are no growth hormones or antibiotics in it and it is non-GMO. Another big ingredient plus: good fats are also in both coconut and almond milk and can only add more goodness to the Broccoli Cheddar Soup recipe. Why would ANYONE want to eat ANYTHING that isn’t good for them? I want my family to eat well and live well. Any recipe ingredient I can find that promotes overall health and wellness is on my list and should be on yours, too. Be both a smart shopper and cook, while also being a protector of your family’s food sources and a provider of tasty healthy food recipes like our Broccoli Cheddar Soup.
Broccoli Cheddar Soup
- 3 cups organic broccoli florets– can use frozen too
- 3 Tbsp grass-fed butter or grass-fed ghee
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground thyme
- 1 tsp Bragg’s liquid amino’s
- ¼- ½ tsp nutmeg
- 1 cup chopped onion
- ½ C dry quinoa (you can leave these out if you aren’t doing any grain)
- 4 cups organic vegetable/chicken stock or discover the benefits of bone broth
- 1 ½ C unsweetened almond or coconut milk
- 2 cups grass-fed cheddar cheese, shredded
- Sea salt and pepper, to taste
1.) In a large saucepan over medium heat, add the butter and onion and sauté until soft, about 8-12 minutes. Add the stock and bring to a boil.
2.) Rinse the quinoa until water is clear, then add to boiling stock. Reduce heat to Medium-Low. Stir in broccoli, cover, and simmer for about 18-20 minutes, until the quinoa is tender.
3.) Puree the cooked mixture with a blender on its lowest setting OR leave the broccoli and quinoa whole. This just depends on what texture and consistency you prefer your soup. I do them both ways, it just depends on what sounds better at the time. Return the soup to the saucepan and add the almond milk, garlic and onion powder, ground thyme, liquid aminos and nutmeg. Season with salt and pepper. Heat the soup on Low heat, making sure it does not to boil. When the soup is hot, slowly stir in the cheese until it’s melted and serve immediately.