Lightened Up Cheddar Cauliflower Broccoli Soup

Name: Lightened Up Cheddar Cauliflower Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 3 cloves garlic, minced; 1 yellow onion, chopped; 2 large carrots, julienned or cut into matchsticks; 3 tablespoons flour of choice (all purpose, whole wheat or gluten free flour); 3 ½ cups low sodium vegetarian broth (or chicken broth if not vegetarian); ½ cup half and half or whole milk (or heavy whipping cream)*; 3 cups cauliflower florets, very finely chopped (about 1 small head of cauliflower); 3-4 cups broccoli florets, very finely chopped (about 1 medium head broccoli); ¾ teaspoon salt, plus more to taste; Freshly ground black pepper, plus more to taste; ½ teaspoon garlic powder; ⅛ teaspoon cayenne pepper; 2 cups shredded cheddar cheese (8 ounces of cheese); Toppings:; Extra shredded cheese; Chopped bacon, if not vegetarian

User Reviews

5.0

309 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
339 kcal
Course
Soup
Cuisine
American, Vegan

Lightened Up Cheddar Cauliflower Broccoli Soup

Stella Guerrero

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Deliciously creamy lightened up cheddar cauliflower broccoli soup packed with veggies and incredible, cheesy flavor! This low carb, healthy broccoli cheddar soup recipe is comfort food at its finest.

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Ingredients

Servings

1 tablespoon butter
3 cloves garlic, minced
1 yellow onion, chopped
2 large carrots, julienned or cut into matchsticks
3 tablespoons flour of choice (all purpose, whole wheat or gluten free flour)
3 ½ cups low sodium vegetarian broth (or chicken broth if not vegetarian)
½ cup half and half or whole milk (or heavy whipping cream)*
3 cups cauliflower florets, very finely chopped (about 1 small head of cauliflower)
3-4 cups broccoli florets, very finely chopped (about 1 medium head broccoli)
¾ teaspoon salt, plus more to taste
Freshly ground black pepper, plus more to taste
½ teaspoon garlic powder
⅛ teaspoon cayenne pepper
2 cups shredded cheddar cheese (8 ounces of cheese)
Toppings:
Extra shredded cheese
Chopped bacon, if not vegetarian

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Instructions

In a large dutch oven or pot, add butter and place over medium high heat. Once butter is melted, add in garlic, onion, and carrot. Saute for 5 minute or until veggies are tender.
Stir in the flour to coat the veggies, then slowly stir in the broth, stirring. Next add in milk, chopped cauliflower and broccoli, salt, black pepper, garlic powder and cayenne. Bring to a simmer and cook for 10-15 minutes until broccoli and cauliflower are tender.
Stir in cheese and reduce heat to low.
Add about 1/2 of the soup to a blender (roughly 3 cups) and blend until smooth. You can blend more or less soup, depending on how creamy or chunky you like it. Be very careful while you blend the soup.
Once done blending, return blended soup to the pot and stir to combine. Taste and adjust seasonings as necessary, such as adding additional salt and pepper. Serve immediately with extra shredded cheddar on top and chopped bacon, if desired.

Notes

*You can also use 2%, skim, unsweetened coconut milk (from the can) or unsweetened almond milk. I might recommend changing the broth to milk ratio because you’ll be using a less rich milk. I would suggest using 1 1/2 cups milk and 2 1/2 cups broth instead. I can’t guarantee it would be as delicious though; using a more full fat milk is best!

Nutrition Information

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Serving 1serving (based on 4) Calories 339cal (17%) Carbohydrates 25.5g (9%) Protein 21g (42%) Fat 18.9g (29%) Saturated Fat 11.1g (56%) Fiber 7.3g (29%) Sugar 8.4g (17%)