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Bowl of light broccoli cheese soup topped with bacon bits and cheddar cheese

Light Broccoli Cheese Soup

Cook Time:
30 Minutes
Serves Up To:
4 Servings

Nutrition Information

Total Fat34.0 g
Total Carbohydrates19.8 g
Cholesterol59.8 mg
Sodium474.0 mg
Potassium715.7 mg
Dietary Fiber4.3 g
Sugars2.2 g
Protein19.5 g


  • 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
  • 2 cups vegetable stock
  • 2 cups white cheddar cheese
  • Salt and pepper to taste
  • EVOO; cheese; bacon bits (optional toppings)


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

  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. 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
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk

Courtesy of: Fit Foodie Finds