Violet Broccoli Cheddar Soup

Have you ever missed out on a classic dish that even you are a little shocked that you’ve gone your whole life without trying? For me that was broccoli cheddar soup. It always looked so thick and heavy, almost like you could stand a spoon straight up in it due to the fat content. It didn’t seem like it would do me any favors.

If you have been partaking in the August bounty at Rainshadow organics, broccoli is just about always on hand, so I wanted to take this classic and make it more accessible to people that don’t want to hate their lives after eating a 3000 calorie cup of soup. This version is so much lighter, and actually looks like a hearty vegetable soup instead of a cup of hot cheez whiz. My partner contends that cheez whiz should not be discounted. The debate continues.

Anyway, I love how this recipe turned out because Rainshadow’s beautiful rainbow carrots I had on hand have so much pigment in them that the whole dish is purple. Not only is the violet gorgeous, but it is a potent source of anthocyanins, which are antidiabetic, anticancer, anti-inflammatory, and antimicrobial. So yes, this cheese soup is officially healthy. I hope you enjoy!

Violet Broccoli Cheddar Soup

(Serves 8)


  • 1 large head of broccoli, cut to small bite size pieces
  • 1 large sweet onion, diced
  • 3 large heirloom carrots, sliced 1/8in. Thin
  • 3 cloves garlic, minced
  • 3 cups chicken or vegetable stock
  • 1 cup dry white wine
  • ½ cup heavy cream
  • 1 cup sharp cheddar cheese, grated from a block
  • 1 cup goat kefir (or the like)
  • 1 tsp sweet paprika
  • 1 tsp ground mustard seed
  • 1 tsp cajun seasoning
  • ¼ cup flour
  • ¼ cup high heat fat like butter or avocado oil
  • Salt and pepper to taste
  • Chives, chopped for garnish


  1. Saute broccoli, onion and carrot with a splash of high heat oil on high  until there is a bit of gorgeous char around the edges.

  2. In a separate pan, combine the butter (or high heat fat) and flour and cook on medium high heat, stirring constantly until light golden brown and nutty (a roux).

  3. Add dry white wine to deglaze the pan, then the stock, heavy cream, garlic, and roux. Simmer on medium low for ~10-15 minutes until veggies are tender but toothsome

  4. Add kefir, spices and cheese, stirring until all is melty and combined. Salt and pepper the dish to taste if desired.

  5. Garnish with fresh chives. Serve hot.