Lightened Up Broccoli Cheddar Soup
User Reviews
4.8
Lightened Up Broccoli Cheddar Soup
Description
The Lightened Up Broccoli Cheddar Soup begins by sautéing chopped onions and minced garlic in olive oil to develop a mild aromatic base. Cauliflower florets are added along with ground nutmeg, optional cayenne, salt, and pepper to build flavor complexity. The mixture is simmered in bone broth until the cauliflower is soft enough to mash, then pureed smooth with an immersion blender to create a creamy base without cream.
Broccoli florets and diced carrots are added to the pureed soup and cooked until tender, maintaining their texture contrast and vegetal freshness. Gradually incorporating shredded cheddar cheese enriches the soup with savory dairy notes and a slight thickening. Green onions may be used as garnish for freshness and color.
This soup combines smooth creaminess with tender vegetable pieces, balancing wholesome flavors and texture. It pairs well as a starter or a light lunch. Adjusting broth quantity allows tailoring the thickness to preference.
If an immersion blender is unavailable, pureeing the soup base carefully in batches using a traditional blender or mashing the cauliflower for a chunkier texture are good alternatives. Monitor seasoning and consistency after adding cheese and adjust if needed.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion chopped, medium
- 4 cloves garlic minced
- 1 cauliflower core removed and chopped into small florets, head
- ¼ teaspoon ground nutmeg
- 1/2 teaspoon salt sea salt
- 1 teaspoon black pepper ground
- Pinch cayenne pepper optional
- 4 cups bone broth or vegetable broth
- 5 cups broccoli fresh florets or frozen
- 1-2 carrot diced (about 1 cup, large
- 8 ounces cheddar cheese plus more for sprinkling on top, if desired, shredded
- 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 lacking an immersion blender, carefully puree the soup base in a regular blender in batches or mash the cauliflower for a chunkier soup.
- Adjust soup thickness by adding extra broth or water after cheese is incorporated to reach preferred consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 269kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Sodium | 542mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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