Quick Facts
Time: 30 minutes (10 prep, 20 cook) • Yield: 4 bowls • Skill: Easy • Method: One-pot + partial blend • Diet: Vegetarian, GF; DF option
Introduction (120–180 words)
Vegetable Soup doesn’t have to mean hours on the stove or heavy cream. This lightened-up broccoli cheddar hits creamy, cheesy comfort with a smart trick: blend part of the broccoli (and a few spoonfuls of the broth) until silky, then stir in sharp cheddar right at the end. You’ll get the spoon-coating texture you crave, with fresh green flavor and tender florets still intact. The result is a fall-friendly bowl that’s fast, budget-conscious, and endlessly flexible—great for Homemade Vegetable Soup goals, meal prep, and fuss-free weeknights. Flavor-wise, think savory onion and garlic, a clean vegetable backbone, a kiss of mustard for depth, and bright lemon to finish. If you love creamy soups but want something lighter than a roux, this is your new rotation piece.
Why You’ll Love It
- Weeknight-easy: done in 30, minimal prep
- Flexible: fridge-friendly swaps and add-ins
- Balanced: cheddar richness + lemon lift
- Leftovers: next-day lunches taste even better
Want even more weeknight-easy ideas? Here are our best soup recipes for busy schedules.
Broccoli Cheddar Vegetable Soup
Ingredients
Equipment
Method
- Heat olive oil over medium. Add onion and optional celery with a pinch of salt. Cook until translucent, about 5 minutes.
- Stir in garlic and smoked paprika or chili flakes. Cook for 30 seconds until fragrant.
- Add half the broccoli and the diced potato (if using). Stir to coat with oil and spices. Cook for 2 minutes.
- Add broth, salt, pepper, and Dijon mustard. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes until vegetables are tender.
- Remove pot from heat. Use immersion blender or carefully transfer 2–3 cups to a blender. Blend until smooth and creamy.
- Return pot to medium heat. Add remaining broccoli and cook for 5–6 minutes until just tender and bright green.
- Remove from heat. Gradually stir in grated cheddar, letting it melt fully and create a glossy finish.
- Finish with lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 Tbsp olive oil
- 1 small onion, diced
- 1 rib celery, sliced thin (optional)
- 2 cloves garlic, minced
- 5 cups chopped broccoli (florets + peeled stems), divided
- 1 small Yukon gold potato, diced small (optional but lovely)
- 4 cups low-sodium vegetable broth
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp smoked paprika or pinch chili flakes (optional warmth)
- 1 tsp Dijon mustard
- 1 cup very finely grated sharp cheddar (4 oz), stirred in off heat
- 2 tsp lemon juice
- Garnish: chopped chives, extra cheddar
What each ingredient does:
Onion/celery: aromatics and sweetness. Garlic: savory lift. Broccoli: body + bite. Potato: silky texture. Broth: savory base. Salt/pepper: seasoning. Paprika/chili: subtle warmth. Dijon: complexity and helps emulsify. Cheddar: creamy richness. Lemon: brightness.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: shallots or leeks work well.
- Veg add-ins: spinach or pea handful for greener color; cauliflower for extra body.
- DF option: ½ cup unsweetened oat milk + 2 Tbsp nutritional yeast; or a meltable DF cheddar added off heat.
- GF: already GF; keep garnishes gluten-free.
- Faster route: use frozen broccoli; add a minute or two until tender.
- Crock pot vibe: sauté aromatics, then slow-cook on LOW 3–4 hours; blend, then stir in cheese at the end (or DF swap).
Equipment Notes
A medium Dutch oven or deep skillet with lid is ideal. Use an immersion blender to purée right in the pot (or blend 2–3 cups carefully in a stand blender and return). A Microplane makes cheese extra fine for smooth melting.
Step-by-Step
- Sauté base (5 min): Heat oil over medium. Add onion (and celery if using) + pinch of salt; cook until translucent.
- Garlic & spices (30 sec): Stir in garlic and paprika/chili; cook briefly until fragrant.
- Load veg (2 min): Add half the broccoli and potato; stir to coat.
- Simmer (10–12 min): Add broth, salt, pepper, and Dijon. Bring to a gentle boil, reduce to simmer, and cook until everything is tender.
- Blend (1–2 min): Off heat, blend until smooth and creamy. Leave some texture if you like.
- Finish broccoli (5–6 min): Return to medium heat, add remaining broccoli, and simmer until bright and just tender.
- Melt cheese (1 min): Remove from heat; sprinkle in cheddar gradually, stirring until glossy.
- Brighten & season: Add lemon; taste and adjust salt, heat, and acidity.
Doneness cues: Broccoli bright green and fork-tender; soup thick enough to lightly coat a spoon; cheese fully melted without graininess.
Make-Ahead, Storage & Reheating
- Prep ahead: Chop veg and grate cheese up to 48 hours in advance.
- Chill: Store 3–4 days in airtight containers.
- Freeze: Up to 3 months; best to freeze before adding cheese, then add cheese when reheating.
- Reheat: Warm gently over low heat with a splash of broth; finish with a squeeze of lemon.
How to Lighten / Make It Creamy
For lighter bowls, skip potato and blend more broccoli; finish with extra lemon. For creamier bowls, blend a larger portion and add ¼–½ cup unsweetened oat milk or evaporated milk off heat; temper dairy to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: cheddar croutons, toasted breadcrumbs, or roasted chickpeas.
- Fresh: parsley, chives, or scallions.
- Tang/Heat: lemon zest/juice, chili oil, or crushed red pepper.
Sides & Pairings
Serve with garlic toast, brown rice, or quinoa, plus a simple cucumber-herb salad. Drinks: citrusy sparkling water or a light, crisp white wine.
Scaling the Recipe
Double in a 6–7 qt pot and blend in batches; keep simmer gentle for even texture. Halve easily; reduce pot diameter to prevent excess reduction. Cool big batches quickly in shallow containers.
Nutrition & Dietary Notes
Rich in fiber and vitamin C from broccoli; moderate protein from cheddar. Contains dairy; use DF swaps if needed. Gluten-free as written.
Troubleshooting
- Too salty: Add lemon and a splash of water/stock; blend in more broccoli.
- Flat flavor: Increase salt slightly and finish with lemon.
- Too thin: Simmer to reduce or blend more veg.
- Cheese clumping: Soup was too hot—remove from heat, whisk, then add finely grated cheese gradually.
FAQs
Can I use frozen broccoli? Yes; it works well and saves time.
What other cheeses work? White cheddar or a mild Gouda; use DF cheddar if needed.
Can I make it dairy-free or gluten-free? Yes—DF swaps above; it’s naturally GF.
How long does it keep? 3–4 days in the fridge; up to 3 months frozen (add cheese after thaw).
How do I prevent grainy texture? Add cheese off heat and use very fine shreds.
Variations
- Lemony Herb: Finish with zest/juice + dill and parsley.
- Spicy Chipotle: Stir in minced chipotle and a touch of honey + lime.
- Creamy Parmesan: Add grated Parmesan and a splash of milk.
Chef Notes / Test Kitchen Tips
The biggest unlock is when you add cheese—off heat, a little at a time, and finely grated. Salt lightly early, then adjust after lemon; acid changes your perception of salt. Expect the soup to be done between 18–22 minutes of simmering; don’t overcook the final broccoli.
Conclusion
This is the bowl you’ll turn to when you need comfort fast: a lighter, greener take on broccoli cheddar that feels cozy yet weeknight-practical. It stores well for 3–4 days, making lunches easy. If you try it, leave a rating and share how you tweaked yours—your tips help other cooks win dinner.
If this bowl hits the spot, save it and grab a couple more from our vegetable soups hub.
