This broccoli cheddar soup is built from a short list: onion, garlic, broccoli and carrots simmered in vegetable broth, blended, then finished with whole milk and 8 ounces of shredded sharp cheddar. It serves 6 and takes 40 minutes, with 10 minutes of prep and 30 of cooking, all in one pot.
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You blend the vegetables before the dairy goes in, which gives a smooth base. If you like texture, blend only half and leave the rest chunky.
What Goes in the Pot
- Butter (2 tablespoons, unsalted): the base for cooking the onion and garlic.
- Onion (1 medium, diced) and garlic (2 cloves, minced): sweetness and aroma under the cheese.
- Broccoli florets (4 cups, fresh) and carrots (2 medium, diced): the broccoli is the main flavor, and the carrots add a little sweetness. Frozen broccoli also works if you thaw it first.
- Vegetable broth (4 cups): the liquid for simmering.
- Whole milk (1 cup) and sharp cheddar (8 ounces, shredded): the creamy, cheesy part.
- Seasoning: 1 teaspoon of salt and 1/2 teaspoon of black pepper, with 1/4 teaspoon of cayenne if you want some heat.
- Cornstarch (1 tablespoon) and water (1 tablespoon): an optional slurry for a thicker soup.
Cooking Notes
Melt the butter over medium heat and cook the onion for about 5 minutes, until translucent. Add the garlic for one more minute. Put in the broccoli and carrots, pour in the broth, bring it to a boil, then lower the heat and simmer for 15 minutes, until the vegetables are tender.
Blend the soup with an immersion blender right in the pot, so there is no transferring of hot liquid. Stir in the milk and cheese over low heat, stirring until the cheese melts and the soup turns creamy.
Season with the salt, pepper and cayenne, then taste and adjust. To thicken, stir the cornstarch and water into a slurry, add it to the soup and cook for 2 to 3 minutes. Xanthan gum can stand in for the cornstarch. Serve hot with extra cheese or croutons.
Ways to Change It
- More protein: add cooked chicken, diced ham or bacon. Cooked quinoa adds texture.
- Heat: diced jalapeños or a splash of hot sauce.
- Herbs: thyme, rosemary or parsley, stirred in just before serving.
- Cauliflower: replace half of the broccoli with cauliflower for a lower-carb soup.
- Roasted vegetables: roast the broccoli and carrots first for a deeper flavor.
- Other cheeses: Gouda, Monterey Jack or pepper jack.
- Dairy-free: use coconut milk or almond milk in place of the whole milk and nutritional yeast in place of the cheese.
- Lighter version: the card suggests half-and-half in place of the whole milk, or low-fat cheese.
What to Serve with It
A side salad of mixed greens and avocado with a light vinaigrette gives a fresh contrast. Cheesy cauliflower breadsticks are good for dipping, and garlic butter zucchini noodles or cauliflower rice keep the meal low in carbs. For drinks, unsweetened iced tea or sparkling water with lemon works, or a dry wine such as Sauvignon Blanc or Pinot Noir.
Time and Nutrition
Prep is 10 minutes, cooking is 30 minutes and the total is 40 minutes. A serving is 1 cup, with 250 calories, 18 grams of fat (10 grams saturated), 12 grams of carbohydrates, 2 grams of fiber, 3 grams of sugar, 10 grams of protein and 800 milligrams of sodium.
FAQ
Can I use frozen broccoli?
Yes. Thaw it before adding it to the pot.
Can I make it dairy-free?
Use almond milk or coconut milk in place of the whole milk, and nutritional yeast in place of the cheese.
How should leftovers be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the soup creamy.
Can I freeze it?
Yes. Leave the cheese out until you reheat, and freeze the soup in portions.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Broccoli Cheddar Soup: Discover the Creamy Delight Today!
Ingredients
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the broccoli florets and diced carrots to the pot. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
Stir in the whole milk and shredded cheddar cheese. Continue to cook over low heat, stirring until the cheese is melted and the soup is creamy.
Season with salt, black pepper, and cayenne pepper if using. If you want a thicker soup, mix the cornstarch with water to create a slurry, then stir it into the soup and cook for an additional 2-3 minutes until thickened.
Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or croutons if desired.
Notes
For a lighter version, substitute half-and-half for the whole milk or use low-fat cheese.
Add cooked chicken or bacon for extra protein and flavor. You can also toss in some cooked quinoa for added texture and nutrition.
Nutrition
| Serving Size | 1 cup |
|---|---|
| Calories | 250 calories |
| Sugar Content | 3g |
| Sodium Content | 800mg |
| Fat Content | 18g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 12g |
| Fiber Content | 2g |
| Protein Content | 10g |
| Cholesterol Content | 50mg |