Broccoli Cheddar Soup

Yields 14
Delicious and healthy this broccoli cheddar soup for a light meal or a starter.


1 large head of broccoli (1 lb.) (use broccoli crowns)
1 1/4 cup peeled and diced russet potato
1 stalk of celery diced small
1 small carrot diced small
1 cup diced onion
2/3 cup diced red bell pepper
2 teaspoons minced garlic
1 Tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
1 Tablespoon tamari
1/3 cup half and half
1/4 cup 2% milk (fresh coconut milk option)
3 cups reserved broccoli water
4 oz. shredded medium or sharp cheddar


  1. Discard tough lower third of broccoli stems.
  2. Finely chop remaining stems.
  3. Cut remaining broccoli into small florets.
  4. Bring to a boil 2 quarts of water with a teaspoon of sea salt.
  5. Add broccoli florets and cook till just tender.
  6. Strain reserving 3 cups of the cooking water.
  7. Set broccoli aside.
  8. Saute onion, pepper, carrot, celery, broccoli stems, cumin, cayenne and ground mustard in oil for 3-5 minutes.
  9. Add salt, pepper, tamari then diced potato; saute for another minute.
  10. Add broccoli cooking water and let simmer till veggies start to soften.
  11. Mix 2 Tablespoons of water with cornstarch, add to the pot to thicken base.
  12. Puree soup in a blender with half and half and milk.
  13. Add back to pot and melt cheese into soup.
  14. Add broccoli florets and warm through.


Only use cornstarch to thicken soup if needed. Depends on consistency you wish.

by Red Mountain Resort

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