Description
This Lighter Creamy Broccoli Cheddar Soup offers a comforting, rich flavor with a healthy twist, combining fresh vegetables and creamy cheddar cheese with coconut milk for a dairy-friendly touch. Perfect for a nourishing lunch or dinner, it balances hearty texture and deep taste while keeping the recipe lighter and wholesome.
Ingredients
Vegetables & Aromatics
- 1 yellow onion, chopped
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
- 2 carrots, chopped
- 1 small head cauliflower, cut into florets
- 4 cups broccoli florets
Liquids & Fats
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 6 cups low sodium vegetable or chicken broth
- 1/2 cup canned full fat coconut milk
Seasonings & Others
- 3 tablespoons all-purpose flour or gluten free flour
- 2 bay leaves
- 1/4 teaspoon smoked paprika (or regular paprika)
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Kosher salt and black pepper to taste
- 1-2 cups shredded sharp cheddar cheese
Instructions
- Sauté vegetables and aromatics: Melt together the olive oil and butter in a large Dutch oven over medium heat. Add the chopped onion, carrots, and thyme, cooking until fragrant and softened, about 10 minutes.
- Create the roux and add broth: Stir in the flour and cook until golden, approximately 2 minutes. Gradually whisk in the low sodium broth to prevent lumps.
- Cook cauliflower: Add the cauliflower florets, bring the mixture to a boil, then cover and simmer on medium heat for 10 minutes until the cauliflower is tender.
- Blend soup base: Transfer the soup to a blender and purée until smooth. Return the blended soup to the pot and add 1-2 cups water if needed to adjust soup consistency.
- Add broccoli and seasonings: Stir in the broccoli florets, bay leaves, paprika, cayenne, and season with kosher salt and black pepper. Bring to a simmer uncovered and cook until the broccoli is tender, about 10 minutes.
- Partially blend broccoli: Remove bay leaves. Blend the soup in batches just until the broccoli is finely chopped but still retains some small chunks for texture.
- Finish with coconut milk and cheese: Return soup to low heat, stir in the coconut milk and shredded sharp cheddar cheese until melted and creamy. Adjust seasoning with salt and pepper as needed. Thin with broth if the soup is too thick.
- Serve: Ladle the soup into bowls and garnish with additional cheddar and fresh thyme leaves. Enjoy warm.
Notes
- For a dairy-free version, omit the cheddar cheese or substitute with vegan cheese alternatives.
- Adjust cayenne pepper for desired heat level, or omit for a milder soup.
- Use gluten free flour to make the soup gluten free.
- Leftovers store well in the refrigerator for up to 4 days and also freeze successfully.
- To speed preparation, pre-chop vegetables and use pre-shredded cheese.
