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.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add the cauliflower, nutmeg, cayenne (if using), salt and pepper. Sauté for another 1-2 minutes.
- 3
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).
- 4
Use an immersion blender to puree the mixture until smooth and creamy.
- 5
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).
- 6
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.
- 7
Serve soup sprinkled with additional shredded cheese and green onions.