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!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 2

Add the minced garlic and sauté for another 1 minute, stirring frequently to avoid burning.

Step 3

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.

Step 4

Gradually whisk in the milk and vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer.

Step 5

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.

Step 6

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.

Step 7

Stir in the black-eyed peas and let the soup heat through, about 5 minutes.

Step 8

Reduce the heat to low and gradually stir in the shredded cheddar cheese until fully melted and incorporated.

Step 9

For extra creaminess, stir in the heavy cream, if using, and adjust seasoning to taste.

Step 10

Serve hot with crusty bread or crackers. Garnish with additional shredded cheese or a sprinkle of paprika, if desired.

Nutrition Facts

Serving size	(2616.6g)

Amount per serving	% Daily Value*
Calories	2956.2

Total Fat 187.2g	0%
Saturated Fat 107.8g	0%
Polyunsaturated Fat 5.0g
Cholesterol 538.6mg	0%
Sodium 4708.3mg	0%
Total Carbohydrate 199.7g	0%
Dietary Fiber 44.0g	0%
Total Sugars 70.5g
Protein 136.8g	0%

Vitamin D 376.8IU	0%
Calcium 3040.2mg	0%
Iron 17.2mg	0%
Potassium 4029.4mg	0%

*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.

Source of Calories

Fat: 55.6%

Protein: 18.1%

Carbs: 26.4%