Broccoli Cheddar Soup That Broccoli Haters Will Love

Are you craving a delicious and creamy bowl of Broccoli Cheddar Soup? Look no further! This simple recipe is ready in just 30 minutes and will have your taste buds singing with delight.

Not only does this soup have the classic combination of broccoli and cheddar cheese, but it’s also surprisingly low-fat for a creamy soup.

Broccoli Cheddar Soup is often overloaded with fat. This healthy version is so good, even broccoli haters will eat it.

My 8 year old veggie hating son ate it and loved it! This is the kid that gags at the mere thought of broccoli. That makes it a definite winner in my book.

Plus it is easy, one pot, and ready in about 30 minutes. Score!

Ingredients for Broccoli Cheddar Soup

Obviously you need broccoli and cheddar cheese to make this soup, you will also need:

• olive oil - or other cooking oil
• yellow onion - or white
• chicken or vegetable stock
• potatoes
• half and half or milk of any kind (half and half will be creamier and have more fat)
• herbs and spices - bay leaf, salt and pepper to taste
• for serving - croutons and extra broccoli florets and grated cheese

The next time I make the soup I will save the florets for the top and only cook and puree the stems so I don't have the tell-tale green flecks in the soup. 😉

If you want the soup more orange/yellow in color, add a peeled chopped carrot with the broccoli or some peeled sweet potatoes with the potatoes.

Recipe

Print Recipe Pin Recipe

Ingredients

 

• 2 tablespoons olive oil
• ½ cup onions (chopped)
• 2 cups stock (chicken or vegetable)
• 2 cups potatoes (peeled and cut in 1" cubes)
• 2 cups half and half or milk of any kind ( coconut, almond, soy)
• 1 bay leaf
• 2 cups broccoli (chopped)
• 2 cups cheddar cheese (grated)
• salt and pepper to taste

OPTIONAL

• broccoli florets, cheese, croutons (for serving)

Instructions

 

• In a large sauce pan, saute onion in olive oil until translucent, 1-2 minutes
• Add stock, half and half (milk), potatoes, broccoli, and bay leaf. Simmer until potatoes are tender, about 20 minutes.
• Puree with an immersion blender, or in a regular blender in batches.
• Mix in cheddar cheese slowly, stirring until incorporated.
• Serve with croutons, extra cheese and broccoli florets if desired.

Notes

To add extra orange color to the soup you can add 1-2 carrots, peeled and chopped with the broccoli, or a cup of peeled and cubed sweet potato with the potatoes. You might need to add a little extra liquid if it is too thick.

More Healthy Soup Recipes