Silky Broccoli Cheddar Soup

This Silky Broccoli Cheddar Soup is rich, cheesy and packed with tender broccoli and carrots! Blended cauliflower creates a silky base without any flour, while sharp cheddar and a little cream cheese bring all that cozy comfort-food flavor.

There is nothing better than a warm bowl of Broccoli Cheddar Soup on a chilly day! It is silky, cheesy, comforting and one of those soups the whole family loves. This healthier broccoli cheese soup recipe has all that classic silky flavor, but Cooks have lightened things up a bit by using blended cauliflower instead of a flour-based roux. The cauliflower practically disappears once b

Then we add plenty of fresh broccoli, grated carrots, sharp cheddar cheese and just a little cream cheese for extra richness. Everything comes together in one pot for the reliable cozy soup! If you're craving more cozy soup recipes, you will also keep the chicken and wild rice soup, lighter turkey chili and minestrone soup for straightforward cold-weather meals.

What goes in

• 2 tablespoons butter
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups cauliflower florets
• 4 cups chicken broth
• 1 cup half-and-half (or heavy cream)
• 1/2 teaspoon dry mustard
• 1/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 teaspoon black pepper
• 6 cups broccoli florets , about 2 heads, cut into small pieces
• 2 carrots, grated
• 2 tablespoons cream cheese, softened
• 8 ounces freshly shredded sharp cheddar cheese

How it comes together

1. Melt butter in a large pot or Dutch oven over a moderate burner. Add the onion and cook for 2 to 3 minutes, until the pieces give. Add the garlic and cook for another 30 seconds, until the aroma shows.
2. Add in the cauliflower florets, chicken broth, half and half, dry mustard, nutmeg, salt and pepper. Bring everything to a gentle boil, then reduce the heat to medium-low and simmer uncovered for 15 to 20 minutes, until the cauliflower is tender.
3. Using an immersion blender (or transfer to a high-powered blender), puree the mixture until smooth and silky.
4. Stir in the broccoli florets and grated carrots. Let the soup simmer for 10 to 15 minutes until the broccoli is tender.
5. Reduce the heat to low. Stir in the cream cheese until smooth, then add the shredded cheddar cheese a handful at a time, stirring between each addition until completely melted. Turn the heat off once the cheese is mixed in.
6. Taste and adjust the seasonings as needed, then ladle into bowls and serve warm.

Keep in mind

To Store: Store leftover broccoli cheddar soup in a sealed, airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop over a gentle burner, stirring frequently, or microwave in short intervals until warmed through. Avoid bringing the soup to a boil when reheating, as high heat can cause the cheese and cream to separate. To Freeze: This soup can be frozen for up to 2 months, but keep in mind that dairy-based soups may have a slightly different texture once