Renewing your spirit one bite at a time

Light Broccoli Cheddar Soup


broccoli cheddar soup

This light broccoli cheddar soup is packed with nutritious veggies and has minimal dairy. But it does not lack that classic, creamy cheddar flavor that this soup is known for. The base of this soup consists of zucchini, cauliflower, and celery making it rich in nutrients and high in antioxidants. The creaminess comes from the coconut cream and grass-fed aged white cheddar cheese. The combination of the flavors with the tender broccoli truly makes for a delectable soup. I would recommend this version of broccoli cheddar soup over the Panera one any day. Not only is it a satisfying meal, but most importantly it won’t leave you feeling heavy and bloated. This meal will energize and nourish your body as it deserves!

Why you’ll love this light broccoli cheddar soup

If you love the classic version of this soup but are in need of a healthier option, I can assure you this recipe won’t disappoint. Here are a few reasons why you’ll love this recipe.

High-quality dairy

The only dairy in this recipe is aged white cheddar. I recommend a grass-fed brand like Kerrygold. The longer a cheese is aged, the less lactose there is present. Lactose is the main component in dairy products that can be disagreeable with some people. Using an aged, quality cheese is lighter on the stomach. Additionally, aged cheese is usually richer in flavor, which is an added bonus!

A lot of veggies

This soup is loaded with various vegetables. This includes onion, celery, zucchini, cauliflower, and broccoli. Each bite you take has vitamins, antioxidants, and major anti-inflammatory properties. Eating just 2 cups of this soup can account for almost 75% of the recommended vegetable intake for the day.

The use of coconut cream

Coconut cream is used instead of heavy cream or milk. Most broccoli cheddar soups use a dairy product to give them that notable creaminess. But this recipe uses coconut cream to give it that thick, creamy texture. Coconut cream is high in healthier saturated fats, which our body is more likely to use as energy and less likely to store as fat. It also has powerful immune-boosting abilities, vitamins, and minerals, and is a good source of fiber. It is an excellent replacement for traditional dairy products. I promise you will not taste a hint of coconut in the soup!

broccoli cheddar soup

How to make light broccoli cheddar soup

  • Preheat a large pot over medium heat on the stove with 2 tablespoons of ghee or olive oil.
  • Add your chopped onion, celery, zucchini, salt, and pepper, and saute for 10 minutes.
saute veggies
Saute the veggies for 10 minutes
  • Add 1.5 cups of frozen cauliflower rice and cook for 1 more minute.
  • Add the broth and bring it to a boil. Reduce the heat, cover the pot and allow it to simmer for 20 minutes.

Blend the soup

  • Using an immersion blender or a standup blender, blend the soup until smooth and creamy.
  • Add 10 oz of coconut cream, and 1.5 cups of chopped broccoli florets, cover the pot and allow it to simmer for another 15-20 minutes, or until the broccoli becomes tender.
  • Remove the pot from the heat and add 1 cup of freshly grated aged white cheddar cheese and mix well.
  • Serve and enjoy!
Stir in the cheese
Stir in the cheese
light broccoli cheddar soup
broccoli cheddar soup
Print Recipe
5 from 5 votes

Light Broccoli Cheddar Soup

This light broccoli cheddar soup is loaded with vegetables and is made with less dairy, while still having that classic, creamy, cheesy flavor!
Prep Time15 minutes
Cook Time45 minutes
Course: Soup
Servings: 6
Calories: 200kcal

Equipment

  • 1 Large pot
  • Measuring cups and spoons

Ingredients

  • 1 medium yellow onion diced
  • 2 celery stalks chopped
  • 1 medium zucchini peeled and chopped
  • 1.5 cups frozen cauliflower rice
  • 1 32 oz container of chicken broth
  • 10 oz coconut cream (or coconut milk)
  • 2 cups broccoli florets chopped
  • 1 cup freshly grated aged white cheddar cheese & more for topping!
  • 2 tablespoons ghee or olive oil
  • salt and pepper to taste

Instructions

  • Preheat a large pot over medium heat on the stove with ghee or olive oil.
  • Add the chopped onion, celery, zucchini, salt, pepper, and saute for 10 minutes.
  • Add the frozen cauliflower rice and cook for 1 minute.
  • Add the broth, stir, and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes.
  • Once done, use an immersion blender to blend the soup until smooth and creamy. You can use a stand-up blender as well.
  • Add the coconut cream and broccoli florets and stir. Cover the pot and allow it to simmer for another 15-20 minutes or until the broccoli is tender.
  • Remove the pot from the heat and stir in the grated cheese.
  • Top with extra cheese if desired, serve, and enjoy!
  • This soup can be stored in the refrigerator for 4 days in an airtight container.

Nutrition

Serving: 1.5cups | Calories: 200kcal | Carbohydrates: 16g | Protein: 13g | Fat: 9g | Cholesterol: 19mg | Sodium: 600mg

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Comments

  1. Had this today. Cannot get over how delicious it was!! Thank you for another great recipe !5 stars

    1. Thank you!! This is definitely a favorite of mine so glad you enjoyed it!

  2. I would recommend this soup. So very tasty and in the bread bowl it is so filling. Loved it.5 stars

    1. Happy to hear you loved it, Laurie!