I love this recipe because it’s simple, satisfying, and comes together with everyday ingredients. The combination of fresh vegetables and cheese gives it a deep, savory flavor, while the potatoes add natural creaminess without needing too much dairy. It’s also a great way for me to sneak extra veggies into a meal without anyone noticing. Whether I’m serving it as a main course or alongside warm, buttered bread, it always feels like comfort in a bowl.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil 1 cup diced carrot 1 cup diced onion 1 tablespoon minced garlic 8 cups coarsely chopped broccoli (see note 2) 2 1/2 cups chopped baby gold potatoes (see note 1) 6 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups freshly shredded sharp Cheddar cheese (see note 3) 1 cup half-and-half or heavy cream (see note 4) 1/4 teaspoon ground mustard Hearty buttered bread (optional) Toppings as desired (see note 5)
Directions
I start by heating olive oil in a large pot over medium-high heat. I add the diced onion and carrot, cooking for about 4 minutes until softened. Then I stir in the minced garlic and cook for another 30 seconds until fragrant.
Next, I add the chopped broccoli, potatoes, chicken broth, salt, and pepper. I bring everything to a boil, then reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes until all the vegetables are tender and easily pierced with a fork.
Once the vegetables are cooked, I use an immersion blender to puree the soup directly in the pot until smooth. If I’m using a regular blender, I blend the soup in two batches (following safety tips for hot liquids) and pour it back into the pot afterward.
Then I stir in the half-and-half, followed by the shredded cheddar cheese, adding it a handful at a time and stirring after each addition so it melts evenly. I season with ground mustard and taste to adjust the salt and pepper as needed.
Finally, I ladle the soup into bowls and top it with a drizzle of half-and-half, extra cheese. I like to serve it with warm, buttered bread on the side.
Servings and Timing
This recipe makes about 8 servings and takes a total of 50 minutes—20 minutes of prep time and 30 minutes of cooking. It’s perfect for feeding a family or meal-prepping for several days of cozy lunches.
Variations
I sometimes swap the cheddar for Gruyère or Monterey Jack for a different flavor. For a lighter version, I use milk instead of cream or skip the cheese altogether for a dairy-free option. When I want to boost the protein, I stir in shredded chicken or cooked beans before blending. For extra color and nutrients, I’ve added spinach or kale toward the end of cooking—it blends beautifully and adds even more freshness.
Storage/Reheating
Once the soup cools, I store it in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently over low heat, stirring often. If it thickens too much, I add a splash of milk or broth to loosen it up. For freezing, I cool it completely first, then freeze it in portions for up to 3 months. When thawing, I reheat it slowly to preserve the texture and creaminess.
FAQs
Can I make this soup vegetarian?
Yes, I simply use vegetable broth instead of chicken broth for a vegetarian version.
What kind of potatoes work best?
I prefer baby gold potatoes because they have thin skin and add a creamy texture without needing to peel them.
Can I use frozen broccoli?
Yes, frozen broccoli works perfectly. I just add it directly to the pot and simmer until tender.
How can I make the soup thicker?
I reduce the broth slightly or add a bit more cheese to make it richer and thicker.
Can I make it dairy-free?
Absolutely. I use coconut milk or cashew cream instead of half-and-half and skip the cheese or use a dairy-free alternative.
What’s the best cheese for flavor?
Sharp cheddar gives the soup a bold, tangy flavor that pairs perfectly with the vegetables.
Can I leave the soup chunky?
Yes, I sometimes blend only half the soup so there are still some tender broccoli and potato pieces for texture.
How do I avoid lumps when adding cheese?
I add the cheese gradually and stir continuously over low heat to let it melt smoothly.
Can I add protein?
Definitely! Shredded chicken, or even tofu cubes make great additions.
What should I serve with it?
I love serving it with crusty buttered bread, garlic toast, or a simple green salad.
Conclusion
This Broccoli Soup is a creamy, cheesy classic that I love making any time I want something hearty and nourishing. The mix of broccoli, carrots, and potatoes creates the perfect texture, while the cheddar and cream add that comforting richness. Whether I’m serving it on a cold evening or enjoying it as a quick lunch, this soup always brings warmth, flavor, and satisfaction to the table.
This creamy Broccoli Soup combines fresh broccoli, carrots, and potatoes with sharp cheddar and a touch of cream for a rich, velvety texture. It’s wholesome, hearty, and comforting—perfect for cozy dinners or nourishing lunches any time of year.
Total Time:50 minutes
Yield:8 servings
Ingredients
1 tablespoon olive oil
1 cup diced carrot
1 cup diced onion
1 tablespoon minced garlic
8 cups coarsely chopped broccoli
2 1/2 cups chopped baby gold potatoes
6 cups chicken broth (or vegetable broth for vegetarian)
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups freshly shredded sharp cheddar cheese
1 cup half-and-half or heavy cream
1/4 teaspoon ground mustard
2 tablespoons chopped parsley or chives (optional, for garnish)
Hearty buttered bread (optional, for serving)
Instructions
Heat olive oil in a large pot over medium-high heat. Add diced onion and carrot, and sauté for 4 minutes until softened.
Stir in minced garlic and cook for 30 seconds until fragrant.
Add broccoli, potatoes, chicken broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
Return soup to pot (if using blender), then stir in half-and-half followed by shredded cheddar, adding cheese gradually while stirring over low heat until melted.
Season with ground mustard and adjust salt and pepper to taste.
Ladle into bowls, garnish with extra cheese or herbs, and serve warm with buttered bread if desired.
Notes
Use baby gold potatoes for extra creaminess without peeling.
Substitute milk or coconut milk for a lighter or dairy-free version.
For a chunkier texture, blend only half the soup and leave some vegetables whole.
Gruyère or Monterey Jack cheese can be used instead of cheddar for a different flavor.
Store leftovers for up to 4 days in the fridge or freeze for up to 3 months.
