Do your kids love broccoli? No? Then this week’s recipe is for you because this will convert most kids especially if you omit the word broccoli and call it “Cheesy Vegetable Soup”.
Today’s recipe is not particularly pretty but it’s a weeknight favourite in our house and it’s something I feel good about feeding my kids. This soup is a much healthier version than most restaurant soups, it’s “creamy” but without the cream unless you choose to garnish the soup with a little at the end. In fact this soup is made almost entirely of vegetables and of course the cheese at the end making it FULL of vitamins and fiber, perfect for Meatless Monday. How does it get a creamy texture? One russet potato, a ton of broccoli and finished with a cup of cheddar. My kids go nuts for this stuff and it’s easily done in a half hour making it perfect for a busy weeknight meal. (See below- my daughter trying to eat it while I was trying to take pictures)
My kids love it served with some homemade no knead bread so I often make that too if time permits or else pick up a fresh whole wheat baguette at the store. This recipe is very straightforward, the only thing to be aware of is that you add the cheese at the end of cooking. Don’t let the soup come to a boil after adding cheese or it can become grainy as the cheese separates.
Broccoli Soup-Easy, Healthy and Gluten-Free
A quick and easy soup that is hearty and satisfying, perfect for a weeknight. This kid-friendly soup recipe is chock full of vegetables, fiber and protein.
- 2 tbsp Olive Oil
- 1 c Onion, Chopped About 1 medium sized onion
- 1/2 c Carrot, Chopped 1/4″ About 1 small-medium carrot
- 4 c Vegetable Stock
- 1 1/2 c Russet Potato, Peeled And Chopped 1/4″ About 1 med-large potato
- 4 c Broccoli, Stems And Florets Chopped About 1 head of broccoli
- 1 c Cheddar, Shredded Or Cut Small 4 oz
- Salt And Pepper To Taste I used 1/2 tsp salt, 1/4 tsp pepper
- 1 tsp Worcestershire Sauce
- 5-10 drops Hot Sauce To Taste I use Tobasco and 5 drops if making for my 5 year old gives it a very subtle spice level
In a 4 quart or similar pot, heat oil on medium until hot but not smoking. Add onion and carrot and saute, stirring occasionally until onion is translucent, then add vegetable stock and potato and simmer until carrot and potato is soft, about 10 minutes. Add broccoli, top with lid and simmer 5 more minutes or until soft but still bright green then turn heat to low.
Using an immersion/stick blender or in a regular blender (be careful if pouring hot soup in blender and make sure lid is on firmly before blending) puree soup until smooth or desired consistency.
Add shredded cheese, hot sauce, Worcestershire, salt and pepper and stir gently until cheese is melted. Serve immediately.
(Take care not to let soup come to a boil after adding cheese or it will separate and although it will still taste good, it will have a grainy texture.)
Garnish as desired with a swirl of cream, extra shredded cheese, fresh herbs or broccoli florets.