As I was walking my dog in the rain the other day, I decided that soup was in order. Doing a mental inventory of my produce as we headed up the driveway, I knew what I'd be making by the time I got inside. I grabbed all of my ingredients and started to create Healthier Broccoli and Cheese Soup. I sauteed onions, garlic and added some seasonings and then poured in chicken broth and added a generous amount of frozen cauliflower. Once the cauliflower was soft, I pureed the mixture, which was now the base of the soup. This superhero vegetable provided a silky enough texture to mimic a creamy soup without using dairy. In went the broccoli and carrots and finally the cheese. The combinations of textures and flavors were so good my family and Wed declared it to be the best Broccoli and Cheese Soup ever.
Ingredients for Healthier Broccoli and Cheese Soup:
2 cups chopped onions
2 - 12-ounce bags frozen cauliflower
6 cups of chicken or vegetable broth
4 cups broccoli florets
3/4 cup diced carrots
10 ounces of shredded sharp cheddar cheese
3/4 teaspoon smoked paprika
3/4 teaspoon dried mustard
4 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
Time-Saving Tip: Chop the vegetables up to a day before, so they are ready to cook.
Let's see what we need.
We're ready to cook.
Chop half of the broccoli florets into smaller pieces.
Saute the onions, butter, oil, salt, and pepper for 5 minutes. Add the garlic, mustard cayenne, and paprika and stir for 30 seconds. Pour in the broth and the cauliflower and simmer covered until cauliflower is soft.
Transfer the mixture to a blender and process until smooth.
Return the soup to the pot. Add the carrots and broccoli and simmer a few minutes until the vegetables have softened.
Remove the pot from heat; stir in the cheese until melted.
It's ready! Healthier Broccoli and Cheese Soup is so creamy and full of flavor. This is total comfort food.
Enjoy!
No Guilt Broccoli and Cheese Soup:
2 cups chopped onions
2 - 12-ounce bags frozen cauliflower
6 cups of chicken or vegetable broth
4 cups broccoli florets
3/4 cup diced carrots
10 ounces of shredded sharp cheddar cheese
3/4 teaspoon smoked paprika
3/4 teaspoon dried mustard
4 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper
Chop half of the broccoli florets into smaller pieces.
Saute the onions, butter, oil, salt, and pepper for 5 minutes. Add the garlic, mustard cayenne, and paprika and stir for 30 seconds. Pour in the broth and the cauliflower and simmer covered until cauliflower is soft.
Transfer the mixture to a blender and process until smooth.
Return the soup to the pot. Add the carrots and broccoli and simmer a few minutes until the vegetables have softened.
Remove the pot from heat; stir in the cheese until melted.
Time-Saving Tip: Chop the vegetables up to a day before, so they are ready to cook.
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