Healthier Broccoli Cheddar Soup

Get all the superfoods you need in one bowl with this Souped-Up Broccoli Cheddar Soup from Chef Nikki Dinki! Pureed zucchini, carrots, and onion are joining the festivities, making the base of this soup even more creamy and rich. Throw in some parm and seasonings to bump everything up a notch and you've got a true immunity-supporting party on your hands.

Add it to your winter immunity kit to stay healthy all season long.

1 tbsp + 5 tbsp Unsalted butter, divided
1 Medium zucchini, chopped
1 Medium onion, chopped
4 Garlic cloves, sliced
1 cup + 2 cups Chicken stock, divided
1/4 cup All-purpose flour
2 cups Whole milk
1 Head of broccoli, florets finely chopped
1 tsp Dry mustard powder
1 tsp Paprika
1/2 tsp Garlic powder
2 cups Cheddar cheese
1/4 cup Parmesan
2 tsp Salt
Black pepper, for garnish

Melt 1 tablespoon of the butter in a large pot over medium heat. Add the zucchini, onion, carrots, garlic, and 1 teaspoon of salt. Sauté the veggies until they are mostly tender — about 10 minutes.

Add 1 cup of the chicken stock, bring to a simmer, and continue cooking until the veggies are very tender and easily broken up with your spoon — about 15 more minutes. Carefully transfer the mixture to a blender along with the remaining 2 cups of stock and puree until smooth. Do not clean out the pot.

In the pot, over medium heat, melt the remaining 4 tablespoons of butter. Whisk in the flour, cooking for 2 minutes. Slowly add the milk, whisking well until there are no clumps. Bring to a simmer. Once the sauce has thickened, stir in the pureed veggies.

Add the broccoli, mustard powder, paprika, garlic powder, and another 1 teaspoon of salt and stir to combine. Cook until the broccoli is tender and the soup has reached your desired thickness — about 20 to 30 minutes. If the soup is too thick, add more stock or water. If too thin, continue cooking until it thickens up.

Stir in the cheddar and parmesan. Taste and add more salt if needed. Serve hot and garnished with fresh ground pepper.