Broccoli Cheddar Soup
Featured recipe from Naturally Nourished Kids (Fall 2025)
This soup is total nostalgia indulgence for me. I was all about the “you pick two” of 1/2 sandwich soup combo at Panera Bread back in the early 2000s, but once I started reading ingredients and moving towards whole real foods in 2004, I stopped eating a commercial deli spots due to additives which have only gotten worse over the years. Most versions are made from a brick of processed cheese and filled with stabilizers, seed oils, gluten, preservatives, genetically modified ingredients, and MSG….eekk!
My Broccoli Cheddar Soup is made of whole nourishing ingredients with a base of milk and bone broth, a significant amount of broccoli, and raw cheddar cheese. This soup provides a nice serving of protein to support the needs of your household members. Aim for 1 gram of protein per pound of body weight to support the body’s needs for metabolic health and muscle maintenance/growth, as well as mental health with support for concentration and focus, as well as immune function.
You can amplify the food-as-medicine by stirring in 1 tsp of turmeric after blending or topping your bowl with broccoli sprouts.
FOOD AS MEDICINE:
Broccoli is rich in kaempferol is a unique antioxidant that can help support healthy brain function and growth in children. Broccoli is a rich source of isothiocyanates, cancer-fighting sulfur containing compounds that reduce tumor size and support detoxification. It is also rich in indole-3-carbinol a compound that reduces excess estrogen thus preventing both breast and prostate cancer. Providing a day’s worth of vitamin C in 1 cup, it also pairs nicely with the bone broth in this recipe to support a healthy immune system.
INGREDIENTS:
1 stick butter
1 large yellow onion, peeled and chopped
3 Tbsp coconut flour
2 cups raw or non-homogenized low-heat processed whole milk
2 carrots, chopped
60 fl oz chicken bone broth (I used Fond Bone Broth use “Ali Miller RD” to save)
7 cups broccoli florets, chopped
3 cups broccoli stems, chopped
2 teaspoons sea salt, plus more to taste
2 teaspoons cracked black pepper, plus more to taste
3 bay leaves
8oz sharp cheddar cheese, shredded
8oz mild cheddar cheese, shredded
DIRECTIONS:
Melt butter in a large stock pot, add in chopped onion and coat in butter, then let sit in the pan for 2-3 minutes. Add ½ teaspoon each salt and pepper. Stir onions on medium heat, allow time for them to make contact with the pan to caramelize a bit, do this for an additional 5-6 minutes. Once browned and softened add coconut flour and stir until well mixed.
Slowly add whole milk about ¼ cup at a time while stirring to allow a nice thickened mixture. It will take about 3-4 minutes to add all the milk. Add in carrots, 4 cups of broccoli florets (just over ½), 3 cups of stems, and bone broth, turning up heat to a boil, stirring every 3-4 minutes or so. Add remaining salt and pepper. Keep the lid off the stockpot to allow for foam to release the sufurous gas from broccoli, this will reduce gas and bloating. After the foam has released at about 9-10 minutes, reduce heat and stir soup adding bay leaves, then simmer covered for an additional 15-20 minutes.
Remove bay leaves, transfer soup to a blender. Blend in two batches starting at low speed to avoid spattering, then run on high for 1-2 minutes until creamy and pureed. When you open up the blender lid, skim off any foam, about 2-3 tablespoons. Return pureed soup to a clean stock pot and bring back up heat. Slowly mix in shredded cheese, stirring constantly. Once all the cheese is melted in, add finely chop remaining 3 cups florets of broccoli and add to soup simmering on low until softened about 8-10 minutes. Serve in bowls and pair with your favorite protein.
Makes 10 servings
Nutrition facts serving: 404 Calories, 28g Fat, 13g Carbohydrates, 20g Protein
