Light Broccoli Cheese Soup

Prep Time



Cook Time





Serves Up To




  • 3 cups cauliflower florets

  • 3 cups broccoli florets

  • 10 cloves of garlic; peeled

  • 3 + 1 tablespoons EVOO; divided

  • 4 shallots; finely diced

  • 2 cups white cheddar cheese; shredded

  • 1 cup Almond Breeze Original

  • 2 cups vegetable stock

  • 2 cups white cheddar cheese

  • Salt and pepper to taste

  • EVOO; cheese; bacon bits (optional toppings)


  1. 1

    First, preheat oven to 400ºF. Then, place cauliflower, broccoli, and garlic on a baking sheet. Drizzle on about 3 tablespoons of EVOO and season with salt and pepper. Toss so that everything is evenly coated.

  2. 2

    Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.

  3. 3

    While the veggies are roasting, sauté shallots in 1 tablespoon of EVOO. Once they are translucent, add in veggie broth and original almond milk and let simmer for a few minutes. Then, stir in cheese and continue to simmer for 5 more minutes.

  4. 4

    Place everything in a high-power blender and whirl for about a minute, pureeing the vegetables and turning everything into a creamy soup. If you like your soup a little thinner, add more vegetable broth!

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Courtesy of: Fit Foodie Finds

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