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Home Recipes Course Lunch & Dinner Broccoli Cheddar Soup
GF Gluten-Free VG Vegetarian NF Nut-Free

Broccoli Cheddar Soup

Jump to Recipe Rate Recipe
Posted:2/14/22
Updated:1/3/23
Broccoli Cheddar Soup long pin 4

Here is an undeniably delicious Broccoli Cheddar Soup recipe packed full of broccoli, carrots, garlic and cheese. This creamy and comforting soup out beats Panera’s bread bowl any day. Options to make it gluten-free and vegan, too.

broccoli cheddar soup in white bowl with fresh cheddar cheese and cream mixed in

Why You’ll Love This Recipe

  • Bursting with greens and cheese for a comforting, homemade meal
  • Far more fresh and flavorful than any restaurant (I’m looking at you, Panera!) or store-bought version
  • Packed with colorful and nutritious veggies, which makes it kid-friendly and mom-approved!
  • Makes good use of dairy-free milk and naturally vegetarian, with simple ingredient swaps to suit your dietary lifestyle

Ingredients for Broccoli and Cheese Soup

This broccoli cheddar soup gets an aromatic punch from pantry ingredients and a creamy kick from non-dairy milk and cheddar cheese.

ingredients on white board for soup; milk, cream, oil, onion, flour, garlic, broth, broccoli, cheddar cheese, salt and spices, butter, carrots and celery

For this easy broccoli cheddar soup, you will need:

  • olive oil – extra virgin or light olive oil will do. Avocado oil can also be used.
  • garlic – for a savory punch and more pronounced flavor.
  • onion – a sweet and savory aromatic that can’t be beat, sauté until slightly softened and translucent in color.
  • butter – plant based butter (such as Earth Balance) or regular butter both work.
  • flour – feel free to use any flour you have on hand – gluten-free, all purpose or white whole wheat. Stick with one that supports your dietary concerns.
  • vegetable broth – go for a low sodium vegetable broth to keep it vegetarian. Low sodium chicken broth is the next best option if not a dietary concern.
  • non-dairy milk – Use your favorite non-dairy milk. I have had success with oat, soy and cashew. I do not recommend a protein milk, like pea milk.
  • broccoli – Look for broccoli heads that are heavy for their size with no signs of yellowing for the freshest flavor. A 12 ounce bag of frozen broccoli will also work – all cooking times remain the same.
  • carrots – I love the sweet flavor and color carrots add to this recipe. Feel free to omit and just add more broccoli.
  • celery – another green vegetable with aromatic undertones. A little goes a long way.
  • salt and pepper – to enhance the flavors and give it some kick. Make sure to have extra black pepper nearby for sprinkling when serving.
  • onion + garlic powder – to add just another level of savory goodness.
  • nutmeg – this is the secret to delicious cream sauces. The nutmeg adds a warmth of flavor you just can’t put your finger on. Grate a whole nutmeg from fresh for the best flavor.
  • dairy-free half-and-half – use whichever you have on hand. My favorites are oat and cashew!
  • sharp cheddar cheese – I love the extra bite of sharp cheddar cheese, but a mild or white cheddar are also great subs. I have not tested this recipe with dairy-free cheese, but I suppose the results would be just the same. Vio Life is a good brand.

How to Make Broccoli Cheddar Soup

All it takes is a few easy steps to have this healthy broccoli cheddar soup piping hot and ready for toppings. To blend or not to blend, I leave the choice up to you!

Saute aromatics

In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.

wooden spoon pushing onions and garlic in large white pot

Make a roux, then pour in liquid

Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.

liquid pouring into large white pot of onions and garlic

Add vegetables and seasonings

Add broccoli, carrots, celery, salt, onion powder, garlic powder, black pepper and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft. 

large white pot with carrots, broccoli, celery, onions and liquid, cooking down for soup

Finish with cream and cheese

Add in half and half and shredded cheese, stirring until melted.

milk and cheddar cheese melting into white pot with wooden spoon, for broccoli cheddar soup

Optional Step: Blend

Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!

broccoli cheddar soup in blender

Serving Suggestions

Take a little inspiration from Panera and serve this creamy soup in a sourdough bread bowl. But if all else fails, some nice crusty bread, extra shredded cheese and freshly ground black pepper are always a good choice.

My family goes absolutely crazy for this soup and I know yours will, too!

If you want to add a little extra protein, chickpeas white beans would be a delicious addition! Just add in once the mixture is simmering.

broccoli cheddar soup in white bowl with fresh cheddar cheese and cream mixed in

How to Store

This cheddar and broccoli soup will keep in an airtight container in the fridge for up to 4 days.

To freeze, place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions

Microwave: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through.

Stovetop: Place the entire batch of soup in a saucepan over medium to medium-low heat and bring up to a simmer, stirring occasionally. You don’t want to boil the soup too hard upon reheating or else it will curdle.

More Healthy Soups You’ll Love:

  • Easy Potato Soup
  • Instant Pot Carrot Soup
  • Butternut Squash Soup
  • White Bean Kale Soup

If you make this Broccoli Cheddar Soup recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley

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Healthy Broccoli Cheddar Soup

broccoli cheddar soup in white bowl with spoon, fresh cheddar cheese and cream mixed in
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★★★★★

5 from 1 reviews

Here is an undeniably delicious Broccoli Cheddar Soup recipe packed full of broccoli, carrots, garlic and cheese. This creamy and comforting soup out beats Panera’s bread bowl any day. Options to make it gluten-free and vegan, too.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • ½ medium onion, diced
  • 3 tablespoons butter (plant based or regular)
  • 3 tablespoons flour (gluten-free, all-purpose, or whole wheat white)
  • 2 cups vegetable broth (or sub chicken broth)
  • 1 cup non-dairy milk (oat, soy, cashew, etc.)
  • 3 cups broccoli (about 1 large head, or 2 small head)
  • 2 medium carrots, diced (about 1 cup)
  • 1 stalk celery, thinly sliced
  • 3/4 teaspoon salt, to taste
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • ½ cup dairy-free half and half
  • 8 ounces sharp cheddar cheese, shredded

Instructions

  1. In a large dutch oven over medium heat, add olive oil, minced garlic and onion; cook for about 4 minutes, stirring frequently, until fragrant.
  2. Add butter and flour, whisking constantly, about 3 minutes. While whisking, slowly pour in vegetable broth, then whisk in milk.
  3. Add broccoli, carrots, celery, salt, black pepper, onion powder, garlic powder, and nutmeg. Bring mixture to a boil, then reduce heat to simmer for about 15-20 minutes, stirring occasionally, until broccoli and vegetables are soft. 
  4. Add in half and half and shredded cheese, stirring until melted.
  5. Optionally, blend part of soup (about 2 cups worth) using an immersion blender or high-power blender. Stir back into the pot and enjoy!

Notes

Fridge: Store in an airtight container in the fridge for up to 4 days.

Freezer: Place in a freezer-safe container, seal tight, label, date and freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions: Place the soup in a microwave-safe bowl and reheat in 1-minute increments in the microwave, stirring each time in between, until warmed through. OR, place a the entire batch of soup in a saucepan over medium to medium-low heat and bring up to a simmer, stirring occasionally. Do not let the soup come to a rolling boil or it may curdle.

Keywords: broccoli cheddar soup. broccoli and cheese soup, healthy soup recipes

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

photography by Erin Alvarez

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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Reader Interactions

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Jackie says

    11/8/2022 at 10:34 am

    Delicious! My family kept raving about how good this soup was!

    ★★★★★

    Reply
    • Ashley says

      11/8/2022 at 10:50 am

      Awesome to hear! Thanks for coming back and sharing your review!

      Reply

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