Black Eyed Pea Broccoli Cheese Soup
Warm up your soul with this Black Eyed Pea Broccoli Cheese Soup, a hearty and nutritious twist on classic comfort food! Bursting with tender broccoli florets, creamy sharp cheddar, and hearty black-eyed peas, this velvety soup is a protein-packed meal in a bowl. A roux-based broth made from butter, milk, and vegetable stock creates a rich and luscious base, complemented by aromatic garlic, onions, and a hint of paprika for subtle warmth. Partially blended for the perfect balance of creamy and chunky textures, this soup is easy to prepare in just 45 minutes and perfect for cozy weeknight dinners or meal prepping. Serve it piping hot with crusty bread or crackers, and don’t forget that optional splash of heavy cream for an indulgent finish. Experience the satisfying combination of earthy black-eyed peas and cheesy broccoli goodness in this crowd-pleasing, wholesome dish!
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Recipe Information
Ingredients
- 2 cups black-eyed peas (cooked or canned, drained and rinsed)
- 3 cups broccoli florets
- 2 cups sharp cheddar cheese, shredded
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 tablespoon olive oil
- 0.5 cup heavy cream (optional, for extra creaminess)
Instructions
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for another 1 minute, stirring frequently to avoid burning.
Add the butter to the pot and let it melt. Once melted, sprinkle in the flour and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually whisk in the milk and vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.
Add the broccoli florets to the pot and season with salt, black pepper, and paprika. Cover and let the broccoli cook until tender, about 10 minutes.
Using an immersion blender, partially puree the soup to your desired consistency. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot. This will create a creamy texture while keeping some chunks.
Stir in the black-eyed peas and let the soup heat through, about 5 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and incorporated.
For extra creaminess, stir in the heavy cream, if using, and adjust seasoning to taste.
Serve hot with crusty bread or crackers. Garnish with additional shredded cheese or a sprinkle of paprika, if desired.
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 107.8 g | 539% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 4708 mg | 205% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 70.5 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 9.4 mcg | 47% | |
| Calcium | 3040 mg | 234% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4029 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
