Healthy Broccoli Cheddar Soup
A rich, comforting broccoli cheddar soup that uses pureed cauliflower to create a velvety base without any heavy cream or flour. Perfect for meal prep and picky eaters!
Ingredients
- 4 strips bacon kept whole for frying
- 6 cloves garlic freshly minced
- 1 whole yellow onion finely diced
- 2 cups cauliflower florets cut into small pieces
- 1 teaspoon salt plus more to taste
- 1/4 teaspoon nutmeg ground perfectly
- 1/4 teaspoon red pepper flakes optional for background heat
- 4 cups chicken stock divided use
- 2 whole carrots freshly grated
- 6 cups broccoli florets chopped bite-sized
- 8 oz sharp cheddar cheese freshly grated from a block
Instructions
- Heat a large Dutch oven over medium heat. Add bacon strips and sauté until crisp. Remove with a slotted spoon and set aside on a paper towel.
- In the same pot with the bacon fat, add minced garlic, diced onion, cauliflower florets, salt, nutmeg, and optional red pepper flakes.
- Sauté the vegetables and spices for 3 to 4 minutes until the onions are translucent and fragrant.
- Pour in 3 cups of the chicken stock. Bring the mixture to a gentle bubble, then lower heat slightly and simmer for 15 to 20 minutes until cauliflower is fork-tender.
- Carefully transfer the hot mixture to a high-powered blender (or use an immersion blender) and puree until completely smooth and creamy.
- Pour the pureed base back into the Dutch oven. Stir in the remaining 1 cup of chicken stock, grated carrots, and chopped broccoli florets.
- Simmer for 5 to 10 minutes until the broccoli is tender but still bright green.
- Remove the pot from the heat completely. Slowly stir in the shredded cheddar cheese until perfectly melted and smooth.
- Serve warm, topped with the reserved crispy bacon bits.
Notes
Chef Tip: Always grate your cheese from a block! Pre-shredded cheese contains anti-caking agents that can cause the soup to become grainy. Removing the pot from the heat before adding the cheese also ensures a silky-smooth texture.