I’ve been making this broccoli cheddar soup on Instagram stories lately and folks have been asking for the recipe. The broccoli cheddar soup recipe is uber creamy because I use coconut cream.
This helps keep the dairy levels of the broccoli cheddar soup on the low side, and since cheddar cheese is lactose free, the entire soup is good for lactose sensitive people.
How To Make Broccoli Cheddar Soup
To make homemade broccoli cheddar soup, start off by cooking onions, celery, and one medium size peeled zucchini in a 4 quart pot.
After cooking for 10 minutes, add 1.5 cups of frozen cauliflower rice for a few minutes then add 40 ounces of chicken bone broth. Cook for 20 minutes then use a stick blender and puree until the soup is smooth and creamy.
Add the coconut cream, chopped broccoli florets, and cook for 15 minutes with the lid on. Remove the soup from the heat, and slowly add the cheddar cheese one handful at a time while whisking well.
Check for seasoning and serve!
How To Make Homemade Croutons
Preheat oven to 375F for the croutons. Stack 8 slices of bread and cut into crouton size.
Toss the bread pieces with 2 tablespoons of olive oil, half teaspoon each of smoked paprika, onion powder, garlic powder, and salt. Mix well and check for seasoning, you may need more spices or salt.
Add bread to a sheet tray in one single layer and bake for 20 minutes, flipping the croutons halfway through. You may need to bake a few extra minutes of the bread is not crispy.
Remove from oven and let the croutons cool down.
Try more of my comfort food recipes:
