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Healthy Broccoli Cheddar Soup

Healthy Broccoli Cheddar Soup I said it before and I’ll say it again: I am not a big broccoli or cauliflower fan. But for some reason I was craving broccoli cheddar soup on Sunday. And so I decided to make a version that features not one but both of these objectionable vegetables. Crazy, right?

Wrong. This healthy broccoli cheddar soup is heavenly. Like the cauliflower and roasted corn chowder I cooked a few months ago, it’s delicious and nutritious. (There are two pounds of broccoli and a whole head of cauliflower in it, for goodness’ sake!) A touch of sweet hot mustard, honey and smoked paprika and a modest amount of sharp cheddar cheese add just the right amount of spice and piquancy.

Dish up a big bowl of this broccoli cheddar soup, sprinkle on some homemade croutons (and additional cheese for good measure), and dig in.

Healthy Broccoli Cheddar Soup_top Recipe adapted from The Scrumptious Pumpkin.

Healthy Broccoli Cheddar Soup
 
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Makes 6 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 1 head cauliflower, roughly chopped
  • 2 cups milk
  • 2 pounds broccoli, stems removed and florets cut into bite-size pieces
  • 1 medium carrot, peeled and grated
  • 2 cups chicken broth
  • 1 tablespoon sweet hot mustard
  • 1 tablespoon honey
  • 1½ teaspoons smoked paprika
  • 2 cups shredded sharp cheddar cheese, plus more for serving
  • sea salt and freshly ground black pepper, to taste
  • salt and pepper croutons (see notes)
Instructions
  1. In a large pot, heat ½ tablespoon olive oil over medium-high heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  2. Add cauliflower and cook, stirring occasionally, until tender, about 8 minutes.
  3. Add milk and cook, stirring occasionally, for 5 minutes. Remove from heat and transfer mixture to a large heat-proof bowl.
  4. Wash and dry the pot and heat remaining olive oil over medium-high heat. Add broccoli and shredded carrot and cook, stirring occasionally, until tender, about 7 minutes.
  5. Add chicken broth, stir and bring to a boil. Stir in the mustard, honey and smoked paprika. Reduce heat to medium-low and simmer, stirring occasionally, for 5 minutes.
  6. Transfer about 1 cup of vegetables from pot to bowl with cauliflower mixture. Season with salt and pepper and purée; return to pot and cook for about 3 minutes.
  7. Remove soup from heat and stir in cheddar cheese. Season with additional salt and pepper to taste.
  8. Serve immediately with croutons and additional cheese.
Notes
To make croutons, preheat oven to 375 degrees. Cut bread into ¾" cubes. Coat a baking sheet with cooking spray. Spread bread cubes in a single layer on the baking sheet; coat bread with more cooking spray. Season with salt and pepper. Bake for 10 minutes or until golden brown and crispy, stirring halfway through. Let croutons cool completely before using.

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