Broccoli and Cheddar Soup

Name: Broccoli and Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 cup small-diced yellow onion; 4 garlic cloves, peeled; 1½ cups peeled and cubed (1-inch) sweet potato (about; 8 cups cauliflower florets (about 2 small heads); 4 cups (32 ounces) low-sodium vegetable or chicken broth; 2 teaspoons kosher salt, plus more to taste; ½ teaspoon freshly ground black pepper, plus more to taste; 2 teaspoons garlic powder; 2 teaspoons onion powder; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 cups freshly shredded mild cheddar cheese; 3/4 cup dairy-free creamer (sub heavy cream or whole milk if not dairy-free); 4 cups coarsely chopped broccoli (about 1 head)

3 steps

Prep:10minCook:20min

Is there anything better than a steaming hot bowl of creamy broccoli and cheddar soup? Such a classic! Here I've taken the classic broccoli and cheddar soup and made it more nutritious. The base of this soup is filled with cauliflower and sweet potato, resulting in a creamy, nutrient-dense soup that still tastes like the original one you love and enjoy.

Updated at: Wed, 16 Aug 2023 19:11:24 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories711.3 kcal (36%)

Total Fat30.2 g (43%)

Carbs81.1 g (31%)

Sugars12.4 g (14%)

Protein23.3 g (47%)

Sodium1586.3 mg (79%)

Fiber10.1 g (36%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsextra-virgin olive oil

1 cupyellow onion

small - diced

4garlic cloves

peeled

1 ½ cupssweet potato

peeled and cubed, 1-inch

8 cupscauliflower florets

4 cupslow-sodium vegetable broth

or chicken

2 teaspoonskosher salt

plus more to taste

½ teaspoonblack pepper

freshly ground, plus more to taste

2 teaspoonsgarlic powder

2 teaspoonsonion powder

1 teaspoonpaprika

¼ teaspooncayenne pepper

2 cupsmild cheddar cheese

freshly shredded

¾ cupdairy-free creamer

sub heavy cream or whole milk if not dairy-free

4 cupsbroccoli

coarsely chopped

Instructions

Step 1

IN a large pot or Dutch oven, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, until the onion is tender,about 3 minutes. Add the sweet potato, cauliflower, broth, salt, pepper, garlic powder, onion powder, paprika, and cayenne and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is fork-tender, 10 to 15 minutes.

Pot

Dutch Oven

black pepper½ teaspoon

sweet potato1 ½ cups

cayenne pepper¼ teaspoon

extra-virgin olive oil2 tablespoons

kosher salt2 teaspoons

cauliflower florets8 cups

low-sodium vegetable broth4 cups

paprika1 teaspoon

garlic cloves4

yellow onion1 cup

garlic powder2 teaspoons

onion powder2 teaspoons

Step 2

WORKING carefully in two or three batches, transfer the soup to a high-powered blender and blend until very smooth. With the last batch, add the cheddar and creamer and blend once more until silky smooth.

BlenderMix

dairy-free creamer¾ cup

mild cheddar cheese2 cups

Step 3

RETURN the soup to the pot, taste the soup base, and add salt and pepper to taste. Add the broccoli, bring the soup to a simmer, and cook, uncovered, until the broccoli is tender, about 5 minutes