Lightened Up Cheddar Cauliflower Broccoli Soup
User Reviews
5
Lightened Up Cheddar Cauliflower Broccoli Soup
Description
Lightened Up Cheddar Cauliflower Broccoli Soup combines sautéed aromatics—garlic, onion, and carrot—with a mix of finely chopped cauliflower and broccoli florets. A roux made of butter and flour thickens a vegetable broth and milk mixture. Seasonings include salt, black pepper, garlic powder, and a touch of cayenne for subtle heat.
Partially blending the soup creates a creamy base with textured vegetable bits, producing a balanced mouthfeel. Adding shredded cheddar cheese enriches the soup with a sharp, cheesy flavor without excessive heaviness, while toppings like extra cheese or bacon add interest at serving.
This recipe allows flexibility with milk options and broth ratios to adjust richness. It suits those looking for a vegetable-packed warm soup with cheesy comfort. The notes recommend adjusting milk and broth amounts when using lower-fat or plant-based milks to maintain flavor and texture.
Ingredients
- 1 tablespoon butter
- 3 cloves garlic minced
- 1 yellow onion chopped
- 2 carrot large, julienned or cut into matchsticks
- 3 tablespoons all-purpose flour or whole wheat or gluten free flour
- 3 ½ cups vegetarian broth low sodium, 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
- 3-4 cups broccoli florets, very finely chopped (about 1 medium head
- ¾ teaspoon salt plus more to taste
- black pepper freshly ground, plus more to taste
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 2 cups cheddar cheese shredded (8 ounces
- Toppings:
- cheese extra shredded
- Bacon chopped, if not vegetarian
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
- Substitute milk types like 2%, skim, or unsweetened coconut or almond milk; adjust broth to milk ratio accordingly for best consistency.
- Using fuller-fat milk generally yields richer flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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