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Bowl of creamy broccoli cheddar soup garnished with fresh herbs

Broccoli Cheddar Soup

A creamy and comforting soup made with fresh broccoli and sharp cheddar cheese, perfect for chilly days and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups fresh broccoli florets (or frozen, thawed)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth (low-sodium recommended)
  • 1 cup heavy cream (for a lighter option, use half-and-half)
  • 2 cups shredded sharp cheddar cheese (freshly grated for best melt)
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter
For Garnish
  • Extra cheddar cheese
  • Freshly cracked black pepper
  • Chopped chives or parsley

Method
 

Preparation
  1. In a large pot, heat the olive oil or butter over medium heat.
  2. Add the diced onion and cook for about 5 minutes, until they soften and become translucent.
  3. Add the garlic and sauté for an additional 30 seconds until fragrant.
Cooking
  1. Incorporate the broccoli florets into the pot and stir to combine. Cook for 2–3 minutes until the broccoli turns bright green.
  2. Add the vegetable broth to the pot and bring everything to a gentle boil. Reduce heat and let it simmer for about 10 minutes or until the broccoli is tender.
  3. Using an immersion blender, purée the mixture until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
  4. Return the smooth soup to the pot and stir in the heavy cream over low heat.
  5. Gradually add the shredded cheddar cheese, stirring constantly until melted and fully incorporated. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and top with extra cheddar cheese, freshly cracked black pepper, and sprinkle with chives or parsley for a pop of color.

Notes

For a chunkier soup, reserve some broccoli florets before blending and stir them back into the soup after adding the cream and cheese. To make it gluten-free, ensure your vegetable broth is gluten-free. For dairy-free, substitute the cream and cheese with cashew cream and nutritional yeast.