Skinny Broccoli Cheddar Soup

The weather today was so amazing. Brisk breeze, cool temps with warm sunshine, it was wonderful!  Although we could use some rain as we are in a bad drought.  The weather seemed perfect for a pot of soup. Ted and I love creamy soups, so I went for this skinny broccoli cheddar, its a favorite.  Only 269 calories per serving.    This warmed the tummy up for sure!

Serves 6                    Took about 20 minutes to prepare and 20 minutes to be ready!

Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • 2 cups organic 1 percent milk
  • 2 pounds broccoli, stalks removed and florets chopped into bite-sized pieces
  • 1 medium carrot, grated
  • 1½ cups organic vegetable broth
  • 1 tablespoon organic Dijon mustard
  • 1 tablespoon organic honey
  • 1½ teaspoons paprika
  • 3 cups organic sharp cheddar cheese, grated
  • Salt and freshly ground black pepper
Instructions
  1. Heat ½ tablespoon of olive oil in a large saucepan over medium-high heat. Add the chopped onion and cook until it’s softened, about 3-5 minutes. Add the cauliflower and cook until softened, about 7 minutes more. Add the milk and season with salt and pepper.
  2. Use an immersion hand blender to puree the mixture until it’s smooth and creamy (or transfer mixture to a food processor to purée).
  3. Heat 1½ 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. Turn off the heat.
  4. Carefully stir in the cauliflower purée and the shredded cheddar. Season to taste with salt and pepper, and serve.
Nutrition Information
  • Serving size: 6
  • Calories: 269
  • Fat: 10.5g
  • Saturated fat: 3.8g
  • Carbohydrates: 23.8g
  • Sugar: 12.5g
  • Sodium: 673mg
  • Fiber: 6g
  • Protein: 23.3g
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