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Broccoli Cheddar Soup Loaded With Vegetables

Broccoli Cheddar Soup Loaded With Vegetables
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This comforting Broccoli Cheddar Soup is a powerhouse of nutrition, blending classic sharp cheddar with a velvety base of cauliflower, potatoes, and carrots. By using pureed root vegetables for body rather than heavy creams, this dish achieves a silky, hearty texture while packing in extra vitamins. It is a soul-warming, restaurant-quality meal that is perfect for busy weeknights, offering a sophisticated balance of garden-fresh flavors that feels both indulgent and wholesome.

Ingredients

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6 slices beef bacon, chopped (optional garnish)
4 cups broccoli florets, chopped
2 cups cauliflower florets
1 cup carrots, diced
1 cup potatoes, peeled and cubed
4 cups vegetable broth
2 cups sharp cheddar cheese, shredded
1 cup milk or half-and-half
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika

Instructions

Heat olive oil in a large pot over medium heat and sauté onions and garlic until translucent.
Add the cauliflower, potatoes, and carrots to the pot with the vegetable broth.
Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
Use an immersion blender to puree the vegetable mixture until smooth and creamy.
Stir in the broccoli florets and cook for 5-8 minutes until tender-crisp.
Reduce heat to low and stir in the shredded cheddar cheese until fully melted.
Whisk in the milk or half-and-half and season with salt, pepper, and paprika.
If using, brown the beef bacon in a separate skillet and sprinkle over each bowl before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup has thickened too much in the fridge. For a gluten-free version ensure your broth is certified GF.

Nutrition

Find it online: https://paulakitchen.com/broccoli-cheddar-soup-loaded-with-vegetables/