I have an interesting discovery to share today:
Healthy broccoli cheddar soup still tastes as rich and comforting as the classic version.
For this recipe, I took out all the flour, butter, and cream and thickened the soup with a cauliflower and onion purée.
I loved it (no surprise), but (to my amazement) it was also 100 percent family approved.
This broccoli cheddar soup is a lighter, more veggie-filled version of the hearty, classic winter comfort food.
Aside from the obvious (broccoli!), this soup is also loaded with fresh produce like shredded carrots, onions, and cauliflower purée.
This is a slightly sneaky dish because you can’t actually taste the healthy cauliflower purée.
But it does add some healthy nutrition to the soup, along with a thick and creamy consistency.
Serving Note: This soup is not starchy enough to hold its consistency when stored and reheated as leftovers. I recommend cutting this recipe in half if you’re only cooking for two.
I’m now convinced that broccoli cheddar soup just needs the right combo of fresh ingredients and flavorful seasonings to taste amazing.
On the next cold, dark, wintry night, pair this soup with some freshly baked bread and let me know if you agree!
Here’s the recipe for Skinny Broccoli Cheddar Soup:Print
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/3 small onion, roughly chopped
- 1 1/2 cups riced cauliflower (you can find bags of riced cauliflower in the produce aisle or the freezer section)
- 2 cups organic whole milk
- 3 cups broccoli florets (you can find bags of broccoli florets in the produce aisle or the freezer section)
- 1 cup shredded carrots (you can find bags of shredded carrots in the produce aisle)
- 1 1/2 cups organic vegetable broth
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon paprika
- 2 cups organic, shredded sharp white cheddar cheese
- Sea salt and freshly ground black pepper
- If you’re using frozen cauliflower or frozen broccoli, be sure to thaw it first in the microwave.
- Prepare the broccoli by chopping the florets into bite-sized pieces, according to your preference. I prefer quarter-inch mini florets.
- Heat 1/2 tablespoon of olive oil in a large saucepan over medium-high heat. Add the garlic, chopped onion, and riced cauliflower and cook until softened, about 6-7 minutes. Add the milk and season with salt and pepper.
- Use an immersion hand blender to puree the mixture until it’s smooth (or transfer mixture to a food processor to purée). The mixture should have a thick and creamy texture. Set aside.
- Heat 1 1/2 tablespoons of olive oil in a large stock pot or dutch oven over medium heat. Add the broccoli and shredded carrots and season with salt and pepper. Cook until veggies are softened, about 5 – 7 minutes. Add the vegetable broth and bring to a boil, then adjust the heat to a light simmer. Stir in the dijon, honey, and paprika. Adjust the heat to low.
- Carefully stir in the cauliflower purée and the shredded cheddar until well combined. Season to taste with salt and pepper, and serve.
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