master

Lighter Creamy Broccoli Cheddar Soup: cozy, creamy, secretly full of vegetables, made simply in one pot, healthier, and totally delicious!

Lighter Creamy Broccoli Cheddar Soup.

extra virgin olive oil

butter

yellow onion, chopped

fresh thyme leaves (or 2 teaspoons dried)

carrots, chopped

all-purpose flour, or gluten free flour

low sodium vegetable or chicken broth

small head cauliflower, cut into florets

broccoli florets

bay leaves

smoked (or regular) paprika

cayenne use to taste

kosher salt and black pepper

canned full fat coconut milk

-2 cups shredded sharp cheddar cheese

1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender. 2. Transfer the soup to a blender and purée until smooth. Return the soup to the pot. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes.3. Remove the bay leaves and blend the soup in batches until the broccoli is finely chopped, but small chunks still remain. 4. Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!