Creamy Vegetable Soup: Healthy Comfort Food

OK guys, as much as we wish spring were already here, it’s still soup season. I mean, it’s always soup season in my heart, but either way — it’s still cold outside!

So in the spirit of being cold but a little burnt out on heavy comfort foods, here’s my healthy and easy take on a broccoli cheddar soup.

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I call it Creamy Vegetable Soup. Because of the extra veggies reduced amount of cheese 🙂

This recipe is much simpler and quicker to make and uses way less dairy than it’s broccoli cheese cousin. The creaminess comes mostly from the russet potatoes and allows you to dramatically reduce the amount of milk and cheddar you’ll need.

But what if you looove cheese? No worries!

This recipe is also very flexible, so you can make it super cheesy, a little cheesy, or not cheesy at all! Save this one for an easy weeknight dinner idea that gets some extra veggies into the kids (and adults).

I love serving this healthy soup with buttered ciabatta rolls and a side salad (more veggies!).

Here are a few ideas to customize your bowl:

• Add more cheese for a creamy, decadent soup that kids will love.
• Skip the cheese and use plant-based milk to make this a vegan meal.
• For a chunkier soup, only put half of the broccoli into the instant pot. Steam the other half of the broccoli florets until crisp tender, and stir in at the very end.
• Delicious when topped with hot sauce for an extra kick!

Besides my 5-ingredient kielbasa soup, this is probably my favorite soup recipe.

I hope you try this yummy soup recipe soon! Best enjoyed next to a crackling fire on a chilly day.

Want more easy recipes like this? Check out my full collection of simple family favorites.

Creamy Vegetable Soup: Healthy Comfort Food

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

This creamy vegetable soup is the perfect healthy comfort food. Delicious in the early spring when it's still cold outside but you want something lighter.

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Ingredients

• 1 small yellow onion
• 10 baby carrots
• 2 large russet potatoes
• 2 large broccoli crowns
• 1 tbsp olive oil
• 32 oz carton of chicken broth
• 1 cup whole milk
• 1 cup shredded cheddar
• Salt and pepper to taste

Instructions

1. Chop onion into a small dice
2. Roughly chop the rest of the veggies
3. Set your Instant Pot to sauté
4. Sauté onions and carrots with a sprinkle of salt in olive oil until soft, about 5 minutes
5. Add the rest of the veggies and the chicken broth
6. Cook on high pressure for 7 minutes
7. Release the pressure and coarsely mash the soup with a potato masher
8. Add the milk and cheese and start to melt
9. Add salt and pepper to taste
10. Serve with buttered ciabatta rolls

Notes

• Add more cheese for a creamy, decadent soup that kids will love.
• Skip the cheese and use plant-based milk to make this a vegan meal.
• For a chunkier soup, only put half of the broccoli into the instant pot. Steam the other half of the broccoli florets until crisp tender, and stir in at the very end.
• Delicious when topped with hot sauce for an extra kick!

Like this recipe?

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