Broccoli and Cheddar Soup

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

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.

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