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Use your leftover cauliflower mash or mashed potatoes to make this Leftover Mash Broccoli Cheddar Soup. Cayenne pepper packs the heat and warms you up from the inside out, making this perfect for cold and lazy days. | www.megiswell.com

Leftover Mash Broccoli Cheddar Soup

Use your leftover cauliflower mash or mashed potatoes to make this Leftover Mash Broccoli Cheddar Soup. Cayenne pepper packs the heat and warms you up from the inside out, making this perfect for cold days.
Course Soups
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Author Megan Wells

Ingredients

Cauliflower Mash

  • 1 cauliflower head medium
  • 1 garlic clove minced
  • 1 tablespoon plain Greek yogurt nonfat
  • 1 tablespoon butter
  • salt and pepper to taste

Leftover Mash Broccoli Cheddar Soup

  • 4 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 cups mushrooms diced
  • 1/2 teaspoon salt, black pepper, and white pepper
  • 2 teaspoons cayenne pepper
  • 2 cups cauliflower mash or mashed potatoes or cauliflower-potato mash
  • 2.5 cups chicken broth or vegetable broth
  • 8 cups broccoli florets 4 cups cut in really small bite-sized pieces and 4 cups cut into medium-sized florets
  • 4 cups sharp cheddar cheese shredded

Instructions

Cauliflower Mash

  1. Clean and cut the cauliflower into small pieces. Put an inch of water into a pot that a steamer basket or insert fits into and bring to a boil. Put the cauliflower pieces in the steamer basket and place in the pot. Cover and steam for 6 to 7 minutes, or until cauliflower is tender.

  2. Remove steamer basket and pour cauliflower onto paper towels and pat excess moisture away.
  3. Put cauliflower into a high speed blender or food processor and add all the other ingredients. Process until smooth. Serve or pour into a resealable container to use for later.

Leftover Mash Broccoli Cheddar Soup

  1. Heat the olive oil in a large dutch oven or pot over medium heat. Add the minced garlic and cook in olive oil until softened but not browned (1 to 2 minutes). 
  2. Add the mushrooms and sauté for five minutes, until they are soft and creamy. 

  3. Add the salt, pepper, and cayenne pepper and mix. Whisk in the cauliflower mash until smooth. Add the chicken broth and whisk until smooth.
  4. Add four cups of the medium-sized broccoli pieces to the pot and bring to a simmer. Reduce the heat to medium, and cook uncovered until broccoli has softened but is not mushy (7 to 10 minutes). 
  5. Once the broccoli is tender, puree everything in a blender or food processor until chunky-smooth. Pour back into the pot and add the four cups of small bite-sized broccoli pieces and stir until well mixed.
  6. Add the cheese to the soup and whisk over medium heat until melted. Simmer the soup for 10-minutes or until the soup is thick and broccoli is tender.  

Recipe Notes

This recipe works with cauliflower mash, cauliflower potato mash, and mashed potatoes. However, each kind effects the thickness of the soup. To thin out the soup, just add more broth.