Go Back

Broccoli Cheddar Soup

A warm and creamy soup filled with fresh broccoli and melted cheddar cheese, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 cups broccoli florets Fresh or frozen can be used
  • 1 cup vegetable broth
  • 1 cup milk (or non-dairy milk) For a dairy-free version, use non-dairy milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
Cheese
  • 1 cup shredded cheddar cheese Grate fresh for better melting
Optional Protein
  • 1 cup cooked chicken, diced For added protein

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
  2. Stir in the broccoli florets and cook for a few minutes.
  3. Pour in the vegetable broth and bring to a simmer.
  4. Once the broccoli is tender, use an immersion blender to puree the soup until smooth, or blend in batches.
  5. Return the soup to the pot and stir in the milk and cheese until melted and combined.
  6. Season with salt and pepper to taste.
  7. If using, stir in the cooked chicken.
  8. Serve hot and enjoy!

Notes

Keep some extra cheddar to sprinkle on top when serving. This soup can be made ahead and stored for easy reheating. It pairs well with crusty bread or a fresh salad.