Broccoli Cheddar Soup with Chickpeas & Hidden Vegetables

A cozy, vegetable-packed broccoli cheddar soup with zucchini, carrots, celery, spinach, and whole chickpeas.

Makes approximately 6 servings.

Prep: about 20 minutes. Cook: about 30–40 minutes.

Ingredients

• 1 whole slice bacon, optional, used to flavor the pan, OR 1 teaspoon olive oil or avocado oil

• 1/2 medium onion, finely diced

• 2 tablespoons butter

• 4 garlic cloves, minced

• 1 medium zucchini, shredded

• 2 celery stalks, finely diced

• 1 cup shredded carrots

• 3 tablespoons all-purpose flour OR a gluten-free all-purpose flour blend suitable for thickening

• Alternative to flour: 1–2 tablespoons cornstarch mixed with an equal amount of cold water; see method

• 4 cups low-sodium broth, plus more as needed

• 1 can (15–15.5 oz) chickpeas, drained and rinsed; leave whole

• 4–5 cups chopped broccoli, including finely chopped peeled tender stems

• 1 cup evaporated low-fat milk OR 1 cup heavy cream

• 1 1/2–2 cups freshly shredded sharp cheddar, added to taste

• 3–4 cups fresh spinach, chopped

• Cayenne, to taste

• Seasoned pepper or black pepper, to taste

• Salt, only as needed after tasting

Instructions

1. Flavor the pan. In a large soup pot, cook the optional 1 whole slice bacon until crisp. Remove it and enjoy separately or reserve as an optional garnish; leave its rendered fat in the pot. If skipping bacon, use 1 teaspoon olive oil or avocado oil instead. Add the measured butter in the next step.

2. Soften the vegetables. Add the onion and butter and cook over medium heat for 3–4 minutes. Add celery and carrots and cook about 5 minutes more. Stir in shredded zucchini and cook for 2–3 minutes, then add garlic for 30 seconds.

3. If using flour: sprinkle the 3 tablespoons flour or suitable gluten-free flour blend over the vegetables. Stir for 1–2 minutes. Gradually stir in the 4 cups broth, scraping the bottom and mixing out lumps. If using cornstarch instead: skip the flour entirely and add the broth directly; add the slurry later.

4. Simmer. Add the whole chickpeas, broccoli, a little cayenne, and seasoned pepper. Finely chopped broccoli stems can go in a few minutes before the florets if needed. Bring to a gentle simmer and cook for about 10–15 minutes, until broccoli and other vegetables are tender.

5. If using cornstarch: mix 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Stir the slurry into the simmering soup and cook for 1–2 minutes. If still too thin, repeat with up to another tablespoon cornstarch mixed with a tablespoon cold water. Do not add dry cornstarch directly to hot soup.

6. Add the creamy ingredients. Reduce heat to low and stir in 1 cup evaporated low-fat milk OR 1 cup heavy cream. Add the spinach and stir until wilted. Warm gently without a hard boil.

7. Add cheese. With the soup over very low heat or off the heat, stir in 1 1/2 cups freshly shredded sharp cheddar a handful at a time. Once melted, taste and add up to the remaining 1/2 cup if desired. Do not boil after adding cheese.

8. Adjust and serve. Add more broth in small splashes if too thick. Taste before adding salt, then adjust cayenne and pepper. Serve warm.

Katie’s Notes

• Start with 4 cups broth and no extra water. Zucchini and the other vegetables release liquid; add more broth only if you want a thinner soup.

• Evaporated low-fat milk and heavy cream are alternative options; use 1 cup of one, not both. Evaporated milk is not sweetened condensed milk. For a middle option, use 1/2 cup of each.

• The original used a full pint of cream. This version starts with 1 cup; add a splash more of your chosen milk or cream if you prefer a richer finish.

• Keep chickpeas whole for texture and substance.

• Freshly shredded cheese generally melts more smoothly. Add gradually over very low heat and avoid boiling afterward.

• Flour and cornstarch are alternative thickening methods, not ingredients to use together. Thickening strength varies among gluten-free flour blends.

• For a gluten-free version, use the cornstarch method or a labeled gluten-free flour blend and check broth, bacon, and seasoning labels as well.

• For a meatless version, choose the oil option and use vegetable broth.

• Katie's freezer tip: I cut up a whole pack of bacon and freeze it in portions that are easy to separate. That way, I can take out as much or as little as I want, whether I just need a tiny bit for bonus flavor in a recipe or want some bacon to enjoy on its own! Bacon is completely optional in this soup; use a little olive oil or avocado oil instead if you prefer.