Broccoli Cheese Quinoa Soup
Warm up with a bowl of hearty, wholesome Broccoli Cheese Quinoa Soup, a comforting twist on the classic broccoli cheddar soup. Packed with protein-rich quinoa, tender broccoli florets, and creamy cheddar cheese, this soup is a nutritious and flavorful meal perfect for chilly days. The blend of savory vegetable broth, aromatic garlic, and a touch of paprika creates a rich, velvety base, thickened to perfection with a cornstarch slurry. Whether you partially blend it for a rustic texture or go fully creamy, this one-pot recipe is ready in just 40 minutes, making it an ideal choice for busy weeknight dinners. Garnish with extra cheese or a dash of paprika for an irresistible finishing touch!
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Recipe Information
Ingredients
- 0.5 cups Quinoa
- 1 cups Water
- 1 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 4 cups Broccoli florets
- 4 cups Vegetable broth
- 1 cups Heavy cream
- 2 cups Shredded cheddar cheese
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Rinse the quinoa under cold water and combine it with 1 cup of water in a small pot. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked and fluffy. Set aside.
In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant.
Add the broccoli florets to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the broccoli is tender.
Use an immersion blender to partially blend the soup, leaving some chunks of broccoli for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, then return it to the pot.
Stir in the cooked quinoa, heavy cream, shredded cheddar cheese, salt, black pepper, and paprika. Mix well and cook over low heat until the cheese is fully melted and the soup is creamy.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the soup, stirring constantly, and cook for another 2-3 minutes until the soup thickens to your desired consistency.
Taste the soup and adjust the seasoning as needed. Serve hot with additional shredded cheese or a sprinkle of paprika on top, if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.4 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 545 mg | 12% | |
*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.
