Lighter Broccoli Cheddar Soup
When I’m craving a hearty but healthy soup full of vegetables, I go for this Lighter Creamy Broccoli Cheddar Soup. Full of cauliflower to thicken it, broccoli and spices to add texture and season it and cheddar cheese for the zip. Add some coconut milk into the mix for creaminess and you’ve got a hearty yet healthy soup!
Cook onions, carrots and thyme in a large stockpot or Dutch oven until fragrant, about 10 minutes. Stir in flour and then whisk in broth (vegetable or chicken is fine). Finally, add the cauliflower florets, cover it and gently boil until the cauliflower is soft, about 10 minutes.
Purée the soup with an immersion blender or regular blender until smooth and return to the pot Add water if needed to thin it out and then add the broccoli, bay leaves and spices and simmer until broccoli is tender, about 10 minutes.
Remove bay leaves and blend the soup in batches until the broccoli is finely chopped with some chunks remaining.
Over low heat, stir in coconut milk and cheddar cheese until melted and creamy. Add extra salt and pepper, if needed. You may also need to thin the soup with a bit of broth if it is too thick for your liking.
Ladle into bowls and top with extra cheese and thyme.
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Lighter Broccoli Cheddar Soup
Makes: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 tbsp butter
- 1 yellow onion, chopped
- 2 tbsp fresh thyme leaves (or 2 teaspoons dried)
- 2 carrots, chopped
- 3 tbsp all-purpose flour, or gluten free flour
- 6 cups low-sodium vegetable or chicken broth
- 1 small head cauliflower, cut into florets
- 4 cups broccoli florets
- 2 bay leaves
- 1/4 tsp smoked (or regular) paprika
- 1/4 tsp cayenne, use to taste
- Kosher salt and black pepper
- 1/2 cup canned full-fat coconut milk
- 1-2 cups shredded sharp cheddar cheese
Instructions
Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender.
Transfer the soup to a blender and purée until smooth. Return the soup to the pot. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes.
Remove the bay leaves and blend the soup in batches until the broccoli is finely chopped, but small chunks still remain.
Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!
Recipe from Half Baked Harvest
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