Description
This 30-Minute Broccoli Cheddar Soup is a comforting, creamy, and cheesy soup made without any cream. Packed with nutritious vegetables like broccoli, cauliflower, carrots, and onion, it offers a rich flavor enhanced by sharp cheddar cheese and a hint of garlic. The soup is easy to make, using a stovetop method and an immersion blender for a smooth yet textured consistency, perfect for a nourishing lunch or dinner served with crusty bread.
Ingredients
Units
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 large carrots, diced
- 4 cloves garlic, roughly chopped
- 1 small head of cauliflower, chopped into florets (about 3 cups)
- 1 large head of broccoli, or 2 small heads, chopped including stems (about 5-6 cups)
Cooking Fats
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Seasonings
- 2 teaspoons salt (divided plus extra to taste)
- 1/4 teaspoon pepper (plus extra to taste)
Liquids
- 6-8 cups low sodium chicken broth or vegetable broth
Dairy
- 2 cups grated cheddar cheese (plus extra for garnish)
- Chives, chopped (for garnish)
Instructions
- Prepare the base vegetables: Preheat a large pot over medium/high heat. Add olive oil, butter, diced onion, diced carrots, and a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic: Stir in the roughly chopped garlic and cook an additional minute until fragrant.
- Cook broccoli and cauliflower: Add the chopped cauliflower and broccoli, along with 1 teaspoon of salt and ¼ teaspoon of pepper. Cook for 5 minutes, stirring occasionally to combine and slightly soften the vegetables.
- Add broth and simmer: Pour in 6 cups of broth, ensuring most vegetables are just barely covered. Bring the mixture to a boil, then reduce heat to low and partially cover the pot. Let it simmer gently for about 15 minutes, or until the vegetables are tender and can be pierced easily with a fork.
- Blend the soup: Use an immersion blender to pulse the soup to your preferred consistency—smooth with texture or thicker with larger veggie pieces. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, leaving space for steam to escape, and blend accordingly. Add more broth if the soup is too thick.
- Add cheese and season: Stir in grated cheddar cheese until fully melted and incorporated. Taste the soup and adjust the seasoning with additional salt and pepper, adding about 1 more teaspoon of salt depending on the broth’s saltiness.
- Garnish and serve: Ladle the soup into bowls and garnish with extra cheddar cheese and a sprinkle of chopped chives. Serve hot with crusty bread for a complete comforting meal.
Notes
- This soup is deliciously creamy without any heavy cream, relying on cheese and vegetables for richness.
- Adjust salt amounts based on the sodium content of your broth to avoid overseasoning.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Immersion blender gives more control over texture; leave some chunks for added bite and variety.
- Serve with crusty bread or a light salad for a satisfying meal.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 35mg
