Broccoli No-Cheese Soup

Broccoli No-Cheese Soup If you want a great-tasting broccoli cheese soup that won’t require cholesterol medication, try this recipe which cleverly disguises a lot of veggies and tricks the taste buds. If you want, top with shredded cheese at the end. This soup freezes well.


Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 40 mins

    TOTAL : 1 hr 5 mins

    SERVING : 6

    YIELD : 6 servings

Instructions Checklist
  • Cut broccoli florets into small pieces and reserve. Dice the stems into pieces.

  • Place bacon in a stockpot and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve the grease in the pot.

  • Cook broccoli stems, carrots, celery, onion, and coconut oil in the pot over medium heat until softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add flour; stir for 2 minutes. Pour in stock, beans, mustard, salt, cayenne, and black pepper. Reduce heat to a simmer; cook until flavors blend, about 10 minutes.

  • Fill blender halfway with the soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into another pot. Repeat with remaining soup. Add the reserved broccoli florets and simmer until tender, about 5 minutes. Dice the bacon and sprinkle over soup.

Per Serving: 226 calories; protein 11.6g; carbohydrates 29.6g; fat 8.2g; cholesterol 6.1mg; sodium 1246.6mg.