Move Panera because of this potato Broccoli Cheddar Soup It’s the new soup in town! It’s creamy, delicious, and ready in just 30 minutes. The perfect comfort bowl when the temperatures drop!
This recipe has been sitting in my “shared recipes” notes for almost a year. I wanted to share it eight months ago…but then my son was born! why is that? Because during my pregnancy with my son, my biggest craving was broccoli cheddar soup. I know, so casual! But I’m pretty sure I survived on broccoli cheddar soup and egg salad throughout the second and third trimesters (the first trimester was a substitute… but that’s a story for another day Got it!
I’ve had it on my list to share my favorite Broccoli Cheddar Soup recipe, but I’ve been preparing for maternity leave during my pregnancy, so I’m finally going to share a soup recipe in the middle of summer. So I put it aside and waited for more soup-friendly weather.
All in all, this recipe has been over a year in the making! I don’t mean to toot my own horn, but it took a lot of iterations to get it just right, and I think I finally nailed it! So much so that my pregnant body was surviving on it…that’s saying something!
Why make this recipe?
- Simple ingredients – This Broccoli Cheddar Soup recipe has just 9 simple ingredients (including salt and pepper!). No extra fluff! Just good stuff.
- Need a pot – that’s right! All it takes is one pot. If you don’t have an immersion blender then you’ll have to use a high powered blender, but if you do have an immersion blender everything can be cooked in one pot!
- Warm, cozy and full of flavor – I mean, is there anything more comforting than a warm bowl of Broccoli Cheddar Potato Soup on a cold fall or winter evening? The answer is no!
Broccoli Cheddar Soup Ingredients
- olive oil – Used for cooking vegetables. If you prefer, you can use avocado oil instead.
- broccoli – One thing I love about this recipe is that it uses both the broccoli florets and the stems. This makes this even more sustainable!
- Yukon gold potatoes – I like using Yukon golds because they break down easily and make a creamy, rich soup, but if you prefer to use a different potato, that’s ok too.
- onions and garlic – Aromatic agents that add lots of flavor to soups.
- salt and pepper – I will give dosage recommendations, but if watching sodium levels, feel free to cut back or add more as needed.
- vegetable stock – You can also replace it with meat stock like chicken or beef, but if you don’t have any stock at all, water will work too.
- white cheddar cheese – Grate the cheddar cheese so it melts easily. I find mild white cheddar works best, but you can add any cheese you like.
How to Make Broccoli Cheddar Soup
Step 1: Cook the vegetables
Remove the thick end of the broccoli and chop the florets and stems into bite-size pieces. In a large stockpot or Dutch oven, add olive oil over medium heat. Add broccoli, potatoes, shallots and garlic cloves. Cook 7-10 minutes or until broccoli is lightly browned.
Step 2: Cook the soup
Add a little stock to the pan and scrape the glaze off the bottom of the pan, scraping up the browned bits so they coat the vegetables. Sprinkle with salt, pepper and remaining vegetable stock and bring to a boil. After boiling, reduce the heat to low, cover the pot and simmer for 10 minutes. Uncover and cook until all vegetables are tender (8-10 minutes). Turn off the heat and let the soup cool slightly.
Step 3: Stir + Serve
Use an immersion blender to blend soup until smooth (or desired texture). If you don’t have an immersion blender, you can batch blend the soup in a countertop blender and return it to the pot. Add shredded cheddar cheese and stir to melt into soup.
Tips and Tricks
- exchange cheese -Obviously this is Broccoli Cheddar Soup, but you can use any cheese that is easy to grate. Gouda would be delicious if it had a little smoky flavor!
- Using an immersion blender – If you have an immersion blender, this is perfect for it! If you don’t, any blender will work, but you may need to blend in batches before adding back to the pot.
- make it spicy – Add a pinch of red pepper flakes at the end or when warmed slightly in the bowl.
- Add protein – You can stir in cooked grilled chicken or cooked sausage for an extra boost of protein.
- Use homemade stock – You can use homemade vegetable broth or even Instant Pot bone broth!
Storage instructions
What I love about this Broccoli Cheddar Soup recipe is that it stores really well!
refrigerator – Store leftovers in an airtight container in the refrigerator for up to 1 week. Warm on the stove top or in the microwave.
refrigerator – Freeze in a freezer-safe container for up to 3 months. Remove from the refrigerator and let thaw on the counter for a few hours or overnight in the refrigerator. Reheat on stovetop or microwave.
More delicious soup recipes:
Potato Broccoli Cheddar Soup
Move Panera because of this potato Broccoli Cheddar Soup It’s the new soup in town! It’s creamy, delicious, and ready in just 30 minutes. The perfect comfort bowl when the temperatures drop!
- Preparation time: 5 minutes
- Cooking time: 30 minutes
- Total time: 35 minutes
- yield: 4 number of copies 1x
- category: Soup
- method: chef
- gourmet food: American
- diet: vegetarian diet
- 1 tablespoon olive oil
- 1 Big head broccoli
- 2 Yukon gold potatoes, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon Salt
- 1/4 teaspoon black pepper
- 6 cups vegetable stock
- 1 cup grated white cheddar cheese
- Remove the thick end of the broccoli and chop the florets and stems into bite-size pieces.
- Add olive oil to a large stock pot or Dutch oven over medium heat.
- Add broccoli, potatoes, shallots and garlic cloves. Cook 7-10 minutes or until broccoli is lightly browned.
- Add a little stock to the pan and scrape the glaze off the bottom of the pan, scraping up the browned bits so they coat the vegetables.
- Sprinkle with salt, pepper and vegetable stock and bring to a boil. After boiling, reduce the heat to low, cover the pot and simmer for 10 minutes.
- Uncover and cook until all vegetables are tender (8-10 minutes).
- Turn off the heat and let the soup cool slightly.
- Use an immersion blender to blend soup until smooth (or desired texture). If you don’t have an immersion blender, you can batch blend the soup in a countertop blender and return it to the pot.
- Add shredded cheddar cheese and stir to melt into soup.
- Serve warm or see storage instructions above.
