Your healthy, go-to winter soup: skinny broccoli cheddar

By January 11, 2016Recipes

This broccoli cheddar soup is a skinny twist on a classic recipe. With less cream and butter and more veggies and nutrients, this is a healthy go-to soup for the entire winter (or anytime really). Curl up on the couch (or the kitchen table if you’re a messy eater) with this soup and a good movie and be prepared to be cozy.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 6 main dish (entrée-sized) servings


  • 2 tablespoons olive oil
  • 1 medium onion, roughly chopped
  • 1 head cauliflower, roughly chopped
  • 2 cups organic 1 percent milk
  • 2 pounds broccoli, stalks removed and florets chopped into bite-sized pieces
  • 1 medium carrot, grated
  • 1½ cups organic vegetable broth
  • 1 tablespoon organic Dijon mustard
  • 1 tablespoon organic honey
  • 1½ teaspoons paprika
  • 3 cups organic sharp cheddar cheese, grated
  • Salt and freshly ground black pepper


  1. Heat ½ tablespoon of olive oil in a large saucepan over medium-high heat. Add the chopped onion and cook until it’s softened, about 3-5 minutes. Add the cauliflower and cook until softened, about 7 minutes more. Add the milk and season with salt and pepper.
  2. Use an immersion hand blender to puree the mixture until it’s smooth and creamy (or transfer mixture to a food processor to purée).
  3. Heat 1½ tablespoons of olive oil in a large stock pot or dutch oven over medium heat. Add the broccoli and shredded carrots and season with salt and pepper. Cook until veggies are softened, about 5 – 7 minutes. Add the vegetable broth and bring to a boil, then adjust the heat to a light simmer. Stir in the dijon, honey, and paprika. Turn off the heat.
  4. Carefully stir in the cauliflower purée and the shredded cheddar. Season to taste with salt and pepper, and serve.

Recipe from the Scrumptious Pumpkin.