Broccoli Cheddar Soup
A lighter take on broccoli cheddar. This soup is creamy and full of cheesy flavor, but it's not overly thick or heavy. Blending the potato and broccoli stems creates a naturally creamy base without needing a lot of cream.
Broccoli Cheddar Soup
Ingredients
- 1 head broccoli, florets separated and stems chopped
- 1 medium potato, diced
- 1 medium onion, roughly chopped
- 3 tablespoons olive oil
- 1 cup carrots, shredded
- 4 cups chicken stock
- 1 cup heavy cream
- 6 ounces sharp cheddar cheese, freshly grated
- Salt and black pepper, to taste
Instructions
- 1
Separate the broccoli florets from the stems. Chop the stems into small pieces and set aside. If you prefer larger pieces of broccoli in your soup, bring a pot of water to a boil and cook the florets for 4–5 minutes, until just beginning to soften. Drain and set aside. If you're cutting your broccoli into smaller pieces, you can skip this step and add them directly to the soup later.
- 2
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 2 minutes, until softened and lightly translucent.
- 3
Add the chopped broccoli stems and diced potato to the pot. Season with salt and pepper, then sauté for about 5 minutes, stirring occasionally.
- 4
Pour in the chicken stock, making sure the vegetables are covered. Bring to a boil, then reduce to a simmer and cook until the broccoli stems and potatoes are very soft and easily pierced with a fork.
- 5
While the soup cooks, grate the carrots using the large holes of a box grater. This creates perfectly sized pieces for soup. Grate the cheddar cheese and set aside.
- 6
Once the vegetables are completely tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until creamy. Return the blended soup to the pot.
- 7
Stir in the shredded carrots and cooked broccoli florets. Simmer for about 3 minutes, just until the carrots have softened and everything is heated through.
- 8
Remove the pot from the heat. Stir in the grated cheddar cheese first, allowing it to melt into the soup. Then stir in the heavy cream until everything is smooth and combined.
- 9
Taste and adjust with additional salt and pepper as needed. Keep in mind that the cheddar adds quite a bit of saltiness, so wait until after adding the cheese before adjusting the seasoning.
Lauren's Note
- Save those broccoli stems! They add wonderful flavor to the soup and blend beautifully into the base. There's no need to throw them away.
- Customize your broccoli. I usually like cutting my broccoli into really small pieces, but for my grandma, I kept the florets a little bigger. You can adjust the size depending on how you like your soup.
- Grate your own cheese. Freshly grated cheddar melts much more smoothly than pre-shredded cheese. I love using sharp cheddar for a stronger cheese flavor.
- Add the cheese off the heat. This is important! Adding cheese over high heat can cause it to separate or become grainy. Remove the pot from the heat before stirring it in, then add the cream.
Frequently asked questions
Yes! Frozen broccoli works well in this recipe. You can add it directly to the soup without boiling it first. Just keep an eye on the cooking time so it doesn't get too soft.
Absolutely. Carefully transfer the cooked vegetables and broth to a regular blender and blend until smooth. Work in batches if needed, and be careful when blending hot liquids.
Yes! Vegetable stock is an easy substitute if you want to make this soup vegetarian. Just make sure your stock is well-seasoned.
I recommend sharp cheddar for the best flavor. Freshly grated cheese also melts more smoothly into the soup than pre-shredded cheese.
Always remove the soup from the heat before adding the cheese. Stir it in gradually and let the residual heat melt it gently.
Yes! You can make the soup a day ahead and refrigerate it. For the best texture, reheat it gently over low heat, stirring occasionally. Avoid bringing it to a boil.
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
You can, but cream-based soups containing cheese can change texture when frozen and reheated. For the best results, freeze the blended vegetable base before adding the cheddar and cream, then add those ingredients when reheating.
