Anti Inflammatory Oat Flour Broccoli Cheddar Soup

Total time45 min

Prep time15 min

Cook time30 min

Anti Inflammatory Oat Flour Broccoli Cheddar Soup

This is the kind of soup that feels indulgent but is quietly doing a lot of good work. A generous pound of broccoli florets forms the backbone, joined by carrots, garlic, and a half teaspoon of turmeric — a spice well-loved for its role in an anti-inflammatory eating pattern — plus black pepper, which helps the body make the most of it. Extra virgin olive oil replaces heavier fats for sautéing, and oat flour steps in as a thickener instead of refined white flour, keeping the base wholesome without sacrificing that classic creamy texture. The soup is partially blended so you get a velvety, thick broth with satisfying chunks of broccoli still floating through it. Freshly grated sharp cheddar is stirred in off the heat in small batches, melting smoothly into the soup rather than turning greasy, and a squeeze of fresh lemon juice at the end brightens every spoonful. It comes together in one pot and serves four, making it an easy weeknight dinner that genuinely feels like comfort food. A scatter of fresh parsley on top adds a little color and a clean, herby finish.

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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1 medium yellow onion, finely diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
¼ cup oat flour
4 cups low-sodium chicken broth
1 lb broccoli florets, cut into small pieces (about 5 cups)
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ tsp ground turmeric
¼ tsp black pepper, plus more to taste
½ tsp salt, plus more to taste
¼ tsp ground mustard
6 oz sharp cheddar cheese, freshly grated (about 1 ½ cups)
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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