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Cream Free Broccoli Cheddar Soup

That home-sick-from-school-in-winter kind of soup. You know the one that you get to eat in bed? The kind that warms you from the inside out and is low key packed with veggies and cold curing deliciousness but you're just tasting the cheese? Yeah that one.

Broccoli cheddar soup is one of those that just makes you feel instantly better when you eat it. Naturally, I couldn't just make a basic broccoli cheddar soup, I had to mix it up a bit! This one is CREAM FREE. Instead I used steamed cauliflower to thicken it up a bit. By blending it with milk and spices you get that creamy consistency from vegetables! If you're a major cream fan and this turns you off- maybe ease into it, try halving the cauliflower and adding some half and half! Play around with it.

Cream Free Broccoli Cheddar Soup

5 servings |


  • 3 cups broccoli florets (~500g)

  • 10oz bag frozen cauliflower or riced cauliflower

  • 3 cups low sodium chicken broth (or bone broth for extra protein)

  • 2 cups skim milk (I used #fairlife)

  • 5 cloves garlic, minced

  • 2 cups reduced fat cheddar cheese, shredded

  • 1/2 tsp Himalayan pink salt or sea salt

  • 1 cup onions, diced (~150g)

  • 1 cup carrots, shredded (~100g)

  • 1 1/2 cups celery, diced (~150g)

  • 1/2 tsp black pepper

  • 1/2 tsp olive oil

  • 1 tsp garlic powder

  • 1/2 tsp dry mustard powder

  • If you love spice: a little bit of cayenne or a dash or two of hot sauce


  1. Steam frozen cauliflower.

  2. Blend cauliflower with milk, salt, pepper, garlic powder and mustard powder until smooth.

  3. Heat oil in large pot over medium heat.

  4. Add in onions, carrots and celery and sauté until tender, 5-6 minutes. Add in minced garlic and sauté an additional minute until fragrant.

  5. Pour in chicken broth and use a wooden spoon to deglaze bottom of the pot of any vegetables.

  6. Stir in cauliflower and milk purée.

  7. Add additional salt and pepper if needed.

  8. Pour in broccoli, cover and allow to simmer until broccoli is tender, about 10 minutes.

  9. Once tender, stir in the cheddar cheese slowly allowing it to melt as you do.

  10. Once again, cover and simmer another 10 minutes.

  11. Remove from heat, serve hot and garnish with extra cheddar cheese and/or shredded carrots.

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