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4.8 from 219 votes

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 mins
Cook Time
15 mins
Servings: 6
Calories: 269 kcal
Course: Lunch
Cuisine: American

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

    Cup of Yum
  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.

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. 
  • 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 Information

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%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 269

% 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.