Description
This cozy broccoli cheddar soup is creamy, comforting, and full of fresh flavor — all without the heaviness. Made with real broccoli, a touch of potato for natural creaminess, and sharp cheddar for bold, cheesy depth, it’s a lighter twist on the classic comfort food. Perfect for chilly nights, easy meal prep, or a quick weekday dinner everyone loves.
Ingredients
1 large head of broccoli, cut into small florets (about 4 cups)
2 tablespoons butter (or olive oil for vegan option)
1 medium onion, chopped
2 cloves garlic, minced
1 small potato, peeled and diced
4 cups vegetable or chicken broth
1 ½ cups sharp cheddar cheese, shredded
1 cup milk (or oat milk for dairy-free)
Salt & pepper, to taste
Optional toppings: homemade croutons, extra cheese, drizzle of olive oil, smoked paprika
Instructions
Sauté the aromatics:
In a large pot, melt the butter over medium heat. Add chopped onion and a pinch of salt, cooking until translucent (about 5 minutes). Stir in garlic and cook 30 seconds more.
Build the base:
Add the diced potato and broccoli stems. Stir to coat, then pour in the broth. Bring to a boil, then reduce to a simmer for 15 minutes, until the vegetables are tender.
Blend until smooth:
Use an immersion blender to puree the soup until creamy. For a chunkier texture, leave some broccoli pieces whole.
Add cheese and milk:
Return soup to low heat. Stir in the milk, then add shredded cheddar by the handful, stirring until melted. Season with salt and pepper to taste.
Serve and garnish:
Ladle into bowls and top with croutons, extra cheese, or a sprinkle of paprika. Serve hot and enjoy!
Notes
Vegan option: Use olive oil, oat milk, and vegan cheddar.
Gluten-free: Skip croutons or use gluten-free bread.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat gently over low heat, stirring often.
Flavor boost: Add a teaspoon of Dijon mustard or a pinch of cayenne for extra depth