I’m back on my Felicity binge on Hulu. Everyone’s telling me to watch You on Netflix, but quite frankly I’m scared it’s going to tarnish my love for Dan Humphries.
If you have no idea what I’m talking about, then clearly you are not a 90’s child. No shame in that, let’s move on to this INCREDIBLE cheddar cauliflower broccoli soup.
My husband’s favorite soup is a tie between broccoli cheddar and french onion. Now that I’ve got a classic french onion recipe under my belt, I’ve moved onto a lightened up inspired version of broccoli cheddar soup.
First, I have to admit that this recipe was kind of a happy accident as I was intending to make a broccoli cheddar soup with potatoes, but didn’t have any in the cupboard. Instead, I found a head of cauliflower and decided I’d make it work. And it was freaking glorious.
What do I need to make this cauliflower broccoli cheddar soup?
- Broccoli
- Cauliflower
- Onion
- Garlic
- Butter
- Cheddar cheese
- Vegetarian broth
- Flour of choice
- Half & Half or whole milk
- Spices
What makes this cauliflower broccoli cheddar soup healthier?
Broccoli cheddar soup is typically full of heavy cream, LOTS of cheese and butter. My version is a lightened up made with less cheese, less butter and less cream.
The cauliflower helps to thicken the soup without needing to add extra cream. I say the more veggies, the better, don’t you?
Just look at this. Don’t you want to dive in?
Our favorite way to eat it is with some good seedy multigrain bread for dunking into the soup, or with a few crackers crushed on top.
You can add bacon on top if you want to add a little something extra. It’s going to be fantastic however you make it. Enjoy! xo.
See how to make this cauliflower broccoli cheddar soup:
Lightened Up Cheddar Cauliflower Broccoli Soup
Ingredients
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 yellow onion, chopped
- 2 large carrot, 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)
- 3/4 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
- Toppings:
- Extra shredded cheese
- Chopped bacon, if not vegetarian
Instructions
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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.
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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.
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Stir in cheese and reduce heat to low.
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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.
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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.
Recipe 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!
Recipe by: Monique Volz // Ambitious Kitchen | Photography by Eat Love Eat
56 comments
Oh my goodness this looks delicious! I will be trying! Thanks for the tips to use lighter milk!
I love the idea of using cauliflower and broccoli. I’ve been making tons of soup to get me thru winter.
You is a must watch! I don’t think the creepiness of Joe will tarnish your Gossip Girl memories. I read the books, and I can’t wait for season 2.
So good!! And I’ll have to watch!
Hey Monique,
This recipe is AMAZING! So delicious! I found I had enough for leftovers. When I plug the ingredients into my fitness pal and indicate the serving size as 8 (not 4) I’m getting a very different number (424 calories and 67.7g of carbs). Wondering where I might be going wrong in my calculation? I’ve plugged in the exact recipe (I used half and half and 4 cups of broccoli). Any ideas?
Hi there! I’m so glad you liked the soup. Unfortunately MyFitnessPal isn’t very accurate when it comes to recipe calculations unless you are adding in the specific amounts. Feel free to add it up manually. I use this: https://recipes.sparkpeople.com/recipe-calculator.asp
Made this tonight, so good! I left it chunkier than the photos and loved it that way. Thank you!!!
Glad you enjoyed!!
Can’t wait to make this. I stopped in a snow storm to buy the ingredients. And, You (on Netflix) definitely will tarnish any good feelings of Dan Humphries!
Hope you love it! And YES agreed on You.
Anyway to make it in the crockpot?
Sure! However you’ll still need to saute the onion and garlic first then add everything to the crockpot besides the cheese. Cook on low for 6-7 hours or high for 2-3 hours. Once ready to serve, stir in cheese and continue with steps. 🙂 yum!
MONIQUE!!!!! This recipe is bomb! So easy and so delicious. I’m already looking forward to having it for lunch again tomorrow. You da bomb. Xoxo
So glad you loved this one!! Best leftovers ever. xoxo
Delicious soup, and very comforting. I love the variety of vegetables. My husband and daughter put bacon on theirs, and they liked it too. Served with multiseeded baguette for a warm dinner on a day when the temperature was below zero (centigrade) and the winds were 60 miles an hour. I can hardly wait for winter to end! Thanks for a great recipe.
Sounds like the coziest dinner! Counting down the days until spring here too <3
This looks great going to make tomorrow while we snowed in
i Can’t wait to make this and its looks is very fantastic.
Hope you love it!
I made this soup today. I used 2% reduced fat cheddar cheese and vegetable stock. Trying to make it weight watchers happy. It was awesome, everyone loves it. Thanks for the greater recipe.
Great! Glad you all enjoyed 🙂
Made this today and it was phenomenal! There is not one recipe from your blog that I haven’t loved. Thank you!
So happy to hear that Amy! Hope you keep finding new ones that you love 🙂
Yo this is amazing soup! Just made it and can’t wait to eat the rest for lunch this week. Thanks lady!
Perfect!! So glad you found this one 🙂
Could I somehow use frozen cauliflower rice for this?
Yes I think that would be a great idea! Just use 2-3 cups 🙂
I am so excited to make this!!! I also want to bring some to a friend that just had a baby. Do you think the soup will freeze well?
Yes, I think so!
I’ve seen other recipes where they roast the cauliflower first for more flavor – do you think that would work well too? Can’t wait to try it, excited for fall!
Yes that sounds delicious! Let me know how it turns out.
This sounds amazing! Can’t wait for cooler weather to try!!
Absolutely! Let me know when you give it a try 🙂
I am just trying this now with frozen broccoli & cauliflower (that’s all I had). I will let you know how it turns out!
Yes let me know how you like it!
Made this recipe for a group and it got RAVE reviews – super easy and delicious!
Amazing! So happy to hear that 🙂
this looks great. I’ll try it in my crockpot. What about Instantpot?
We made this last night for dinner, and it was DELICIOUS!!! I couldn’t believe how filling it was, and only 339 calories! I used half and half like the recipe called for, and chicken stock, because it’s what I had on hand.
It was creamy, filling, and delicious. Thanks for another great “keeper”!
Amazing! So glad you loved this one 🙂
This recipe is awesome!! I added small red potatoes instead of the flour, and roasted all veggies before putting in the soup pot. Also used liberal amounts of white cheddar and gouda cheese. I used a potato masher to finish the soup instead of blending due to preference for thick, chunky soups. Very easy and VERY delicious! Thanks Monique!
Love it!! That gouda sounds delicious. So happy you liked this one!
Love this soup! More importantly my grandkids beg for❤️Question though, confused on half teaspoon of garlic powder since already he’s three cloves. Is salt meant to be there?
So happy to hear that! The recipe is correct as written! It adds a ton of flavor, but if you prefer, you can leave it out 🙂