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broccoli cheddar soup
5.0 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 Time 15 mins
Cook Time 45 mins
Course: Soup
Servings:
Calories: 200 kcal

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

  1. Preheat a large pot over medium heat on the stove with ghee or olive oil.
  2. Add the chopped onion, celery, zucchini, salt, pepper, and saute for 10 minutes.
  3. Add the frozen cauliflower rice and cook for 1 minute.
  4. Add the broth, stir, and bring to a boil. Reduce the heat, cover the pot, and simmer for 20 minutes.
  5. Once done, use an immersion blender to blend the soup until smooth and creamy. You can use a stand-up blender as well.
  6. 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.
  7. Remove the pot from the heat and stir in the grated cheese.
  8. Top with extra cheese if desired, serve, and enjoy!
  9. This soup can be stored in the refrigerator for 4 days in an airtight container.

Nutrition

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

Nutritional information is automatically calculated and should be used as an approximation only.

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