Healthy Cheddar Cauliflower Broccoli Soup
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.
Servings 4 servings
Calories 339cal
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
Instructions
- Sauté the veggies: 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. Sauté for 5-minutes or until veggies are tender.
- Simmer the soup: 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.
- Blend the soup: 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.
- Season and serve: 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!
To make vegan/dairy-free: I haven't tested this recipe using dairy alternatives, but feel free to try unsweetened almond milk or coconut milk and your favorite vegan/dairy-free shredded cheese.
Add a boost of protein: you could absolutely stir in 1-2 cups of cooked, shredded chicken (if not vegetarian) or a can of rinsed, drained chickpeas.
Nutrition
Serving: 1serving (based on 4) | Calories: 339cal | Carbohydrates: 25.5g | Protein: 21g | Fat: 18.9g | Saturated Fat: 11.1g | Fiber: 7.3g | Sugar: 8.4g