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Lighter Creamy Broccoli Cheddar Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • BUBBL’R lemon lime for serving
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil
  • 1 yellow onion roughly chopped
  • 4 cloves garlic roughly chopped
  • 2 carrots chopped
  • 1 head of cauliflower cut into florets
  • ¼ cup flour
  • 6 cups broth or vegetable stock
  • 4 cups broccoli florets
  • 2 bay leaves
  • 1 tsp. EACH smoked paprika, salt & freshly cracked black pepper
  • 1 can (13.5-oz) full fat coconut milk
  • 1 cup cheddar cheese grated, plus more for garnishing
  • crispy bacon chopped, for garnishing


  • In a large dutch oven over medium high heat, add the butter and olive oil. Stir until the butter is melted.
  • Add the chopped onion, garlic, carrots, and cauliflower florets. Sauté for 8-10 minutes.
  • Stir in the flour until well incorporated.
  • Add the broth and bring to a boil. Cook over medium heat for 5-8 minutes, until carrots are fork tender.
  • Using a slotted spoon, transfer the vegetables to a high-speed blender. Blend until smooth. Add back to the soup pot.
  • Add the broccoli florets, bay leaves, smoked paprika, salt, and black pepper. Stir together.
  • Simmer uncovered or 8-10 minutes, until the broccoli is bright green in color and tender.
  • Using a slotted spoon once more, transfer 3/4ths of the broccoli florets to the high speed blender to blend until smooth. Add back to the soup pot.
  • Stir in the grated cheddar cheese and coconut milk. Reheat to desired serving temperature.
  • Enjoy warm with BUBBL’R Lemon Lime and garnished with crispy bacon.