Lightened Up Broccoli Cheddar Soup
Easy and healthy, this lightened up broccoli cheddar soup uses cauliflower for a creamy base and packs a ton of veggies into a comforting and cheesy bowl of soup. Vegetarian and gluten-free.
Servings: 6
Ingredients
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 1 head cauliflower core removed and chopped into small florets
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 teaspoon ground pepper
- Pinch of cayenne pepper optional
- 4 cups bone broth or vegetable broth
- 5 cups broccoli fresh florets or frozen
- 1-2 large carrots diced (about 1 cup)
- 8 ounces shredded cheddar cheese plus more for sprinkling on top, if desired
- green onions for garnish
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add onions and garlic and sauté until translucent, about 5-7 minutes.
- Add the cauliflower, nutmeg, cayenne (if using), salt and pepper. Sauté for another 1-2 minutes.
- Add the broth to the pot and bring mixture to a boil. Once boiling, reduce heat to a simmer, cover and cook for at least 15-20 minutes, or until the cauliflower is very tender (soft enough to mash with a fork).
- Use an immersion blender to puree the mixture until smooth and creamy.
- Return the soup to the pot over medium heat and add the broccoli and carrots. Bring to simmer and cook 20-25 minutes, or until the broccoli is tender (if you use frozen broccoli, you'll only need to cook until the broccoli is thawed and heated through).
- Reduce the heat to low and stir in the cheese a little at a time. The soup will be pretty thick. If you want a thinner soup, add additional broth or water to reach a desired consistency. Taste and season with more salt and pepper.
- Serve soup sprinkled with additional shredded cheese and green onions.
Notes
- If you don't have an immersion blender, you can transfer the cauliflower soup base to a regular blender for pureeing, but do so carefully and in batches so the soup doesn't splash out. Alternatively you can use a potato masher to mash the cauliflower. This will result in a chunkier soup.
Nutrition
Serving: 1/6 of recipe | Calories: 269kcal | Carbohydrates: 16g | Protein: 20g | Fat: 16g | Sodium: 542mg | Fiber: 5g | Sugar: 4g