There’s comfort in eating the iconic broccoli and cheddar soup, much like eating good ‘ol mac and cheese. Some of that comfort comes from an expected, mild flavor. This soup builds on that iconic flavor by using one sweet and one white potato instead of cream and butter and stirring in much less cheese at the end. The addition of garam masala gives this soup a warm and cozy flavor, not quite as simple as the recipe from which it was inspired.
The inspiration for this soup comes loosely from the iconic and comforting broccoli and cheddar soup. However, that soup is big on creamy and cheesy goodness, but small on flavor and nutrition. This soup is based on a sweet potato and a white potato, the absence of butter or cream for more nutrition. The addition of garam masala, as well as the option to use gruyère cheese for more flavor, gives the soup a more complex flavor that I think you will really love. In essence, it is still comforting and creamy tasting without being so rich.
What are the Features of this Soup?
- Broccoli Cheddar Soup Vibe – cheese is stirred into the soup at the end for incredible flavor. You can opt for the classic cheddar or try gruyère. This Swiss melting cheese has a full complex flavor and it lends a wonderful creamy texture.
- Flavor Profile – This soup has a subtle warming spice flavor that comes from just a teaspoon of garam masala, a spice that includes cumin, coriander, cardamom, pepper, cinnamon, clove, nutmeg and saffron! This adds a bit of character to the otherwise bland broccoli cheddar soup.
- Velvety smooth texture – The combo of sweet potato, white potato, and cheese give this pureed soup a wonderfully smooth and velvety texture.
Above: Scallions, grated cheese, and crispy onions make great toppings for this soup, as do small bits of broccoli.
Ingredient Notes + Substitutions
- Sweet potatoes – While this recipe is built around a typical orange sweet potato, you can certainly substitute any sweet potato you have or want to use. There is probably some subtle taste differences between the different types, but nothing significant. Any yam or sweet potato will do.
- Broccoli – The broccoli is chopped small and cooked separately in some water, and added to the pureed soup at the end of preparation so that the soup remains orange. The broccoli cooking water can be used as needed to thin the soup at the end of cooking and lend more broccoli flavor.
- White potato – The white potato acts to thicken the soup and balance the sweetness of the sweet potato.
- Puree – I’ve pureed the soup in its entirety, before adding the broccoli and cheese, but you can also puree less, and leave some of the potato chunks intact for a chunkier soup.
- Gruyere cheese option – Gruyere cheese lends a complex stronger cheesy flavor. You could use fontina or gouda for a similar flavor. Cheddar would be plainer (and a bit greasier) but would certainly work.
Above: The broccoli is cut up smaller than usual for this soup, before boiling quickly. the water used to cook the broccoli can be added to pureed soup to adjust the thickness of the soup.
Above: The ingredients are simple and humble, but yield a nutritious and wonderfully tasty soup. You can see I prefer gruyere, but cheddar works fine.
Method + Timing
- Prep – A few minutes spent washing and chopping the ingredients is all that is needed.
- Cook – This soup couldn’t be easier. Saute the aromatics, add the potatoes, spices, and broth then cook for 10 minutes. Meanwhile, you blanch/boil the broccoli.
- Blend and Finish – The cooked soup is blended, then the broccoli and goat cheese are stirred into the soup.
Above: This soup uses a simple process of sauteing the aromatics (garlic, onion), then adding the chopped potatoes, spices, and broth to cook.
Above: Once the potatoes are cooked, the soup is pureed and returned to the pot, where the cooked broccoli and cheese are added and stirred in until the cheese melts and is incorporated.
Crispy Onions!
I don’t usually promote packaged foods, but I love these crispy onions found in the produce section of my local grocer, near the tofu and croutons, etc. They taste just right without too much grease or salt. Homemade fried shallots (just fry shallots in a shallow pan of oil) are also amazing, but I recommend these.
Serving + Reheating
This soup is fun to top with any of the following for visual impact as well as added flavor and crunch:
- Extra grated cheese
- Reserved cooked broccoli
- Scallions
- Crispy Onions – see the info box above about these.
The soup reheats beautifully on the stove-top or in the microwave. Take care not to bring it to a rolling boil on the stove-top, or the melted cheese might separate.
Enter your email. Plus, get my monthly recipe recap!
Healthy Broccoli Cheddar Soup (No Butter, No Cream, Gluten-Free)
Kitchen Tools
- 1 3 qt soup pot
- 1 blender
Ingredients
- 2 olive oil
- 1/2 large onion (chopped (I used the food processor))
- 1 large garlic clove (roughly chopped)
- 1 tsp garam masala (contains: cumin, coriander,cardamom, black pepper, cinnamon, clove, nutmeg + saffron.)
- 1 medium-large orange sweet potato chopped
- 1 medium potato chopped (russet or any type)
- 1 quart vegetable broth (I use low sodium)
- 1 crown broccoli (about 2 cups chopped smallish)
- 4 oz cheddar cheese, grated, see notes (Sub Gruyere- an aged swiss melting cheese- could sub fontina or gouda for similar flavor.)
- salt and pepper to taste
Method:
- Chop 1 crown broccoli into small pieces as shown in photo. We don't want large chunks. Steam/boil in about 1 cup of water a few minutes, until tender (leftover water can be used to thin soup later). Set aside to add to soup after it is pureed. See note.
- Heat 2 olive oil in pot, add 1/2 large onion chopped and 1 large garlic clove roughly chopped and saute 5 minutes until soft. Add 1 tsp garam masala and saute briefly, then add 1 medium-large orange sweet potato chopped, 1 medium potato chopped, and 1 quart vegetable broth and cook about 10 minutes until potatoes are tender.
- Puree soup in blender, food processor or with immersion blender until smooth.
- Return pureed soup to pot on med-low heat. Stir in broccoli and 4 oz cheddar cheese, grated, see notes (reserve some broccoli and cheese for garnish if you like).
- Once cheese is incorporated, then taste and add salt and pepper to taste.
