Clean Eating Broccoli Cheddar Soup
  • 2 teaspoons butter (preferably organic)
  • 1 medium onion, diced
  • 1 cup of carrots, peeled and chopped (approx 2 medium carrots)
  • 1 32oz container of low sodium vegetable broth
  • 2 heads of broccoli, roughly chopped (approx 4 cups)
  • 1 head of cauliflower, roughly chopped (approx 2 cups)
  • ½ teaspoon of salt
  • 1 additional head of broccoli, chopped into small bite sized pieces (approx 2 cups)
  • 1¼ cups of shredded sharp cheddar cheese
  • ¼ teaspoon of pepper
  1. In a large soup pot, melt the butter over medium heat. Add the onions and carrots.
  2. Cook for 3-4 minutes, stirring occasionally until they start to soften and the onions begin to look translucent.
  3. Add the roughly chopped broccoli (DO NOT add the broccoli that you chopped into small pieces yet), cauliflower, salt, pepper, and vegetable broth.
  4. Cover and simmer over a medium-low heat until veggies are all very soft, approx 30 minutes. You will know they are ready when you are able to mash them against the side of the pot with the back of a spoon.
  5. While the soup is simmering, steam the broccoli that's been chopped into bite sized pieces. Place 1" of water in the bottom of a pot. Place in a steamer basket (if you have one, if not just place the broccoli right in the water). Cover with a lid and steam over a medium heat for 5 minutes until the broccoli is bright green in color. It is ok if the broccoli is still a little al dente because it will soften up when added to the soup.
  6. When your veggies in the pot are soft enough, puree the mixture using a hand blender (or in batches in a regular blender) until all of the contents of the pot are pureed and smooth.
  7. Set the pot on a low heat and stir in chopped steam broccoli and the cheddar cheese. Stir until all of the cheese has melted.
  8. Add pepper to taste.
  9. Serve topped with a little sprinkle of cheddar cheese (optional)
Nutrition Information
Serving size: 1.5 cups
Recipe by emily j. goodman at