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–+ servings
Amanda Patel

Broccoli Cheddar Vegetable Soup

This lightened-up broccoli cheddar soup brings creamy comfort without the heaviness. By blending part of the broccoli with broth and finishing with sharp cheddar off-heat, you get rich, spoon-coating texture and vibrant flavor in just 30 minutes. Balanced with savory aromatics, a hint of mustard, and a squeeze of lemon, this cozy soup is flexible, weeknight-ready, and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 210
Ingredients Equipment Method Nutrition Notes

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)
  • 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)
  • 1 tsp Dijon mustard
  • 1 cup very finely grated sharp cheddar (4 oz)
  • 2 tsp lemon juice
  • Garnish: chopped chives, extra cheddar

Equipment

  • medium Dutch oven or deep skillet with lid
  • immersion blender or stand blender
  • cutting board
  • chef's knife
  • Microplane or fine grater

Method
 

  1. Heat olive oil over medium. Add onion and optional celery with a pinch of salt. Cook until translucent, about 5 minutes.
  2. Stir in garlic and smoked paprika or chili flakes. Cook for 30 seconds until fragrant.
  3. Add half the broccoli and the diced potato (if using). Stir to coat with oil and spices. Cook for 2 minutes.
  4. 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.
  5. Remove pot from heat. Use immersion blender or carefully transfer 2–3 cups to a blender. Blend until smooth and creamy.
  6. Return pot to medium heat. Add remaining broccoli and cook for 5–6 minutes until just tender and bright green.
  7. Remove from heat. Gradually stir in grated cheddar, letting it melt fully and create a glossy finish.
  8. Finish with lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as needed.

Nutrition

Calories: 210kcalCarbohydrates: 15gProtein: 10gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 460mgPotassium: 620mgFiber: 3gSugar: 3gVitamin A: 1300IUVitamin C: 85mgCalcium: 210mgIron: 1.2mg

Notes

Use frozen broccoli to save time. For dairy-free: swap in oat milk and nutritional yeast. Want it creamier? Blend more veggies and add a splash of milk off heat. Store up to 4 days or freeze (add cheese after reheating). Garnish with cheddar croutons, chives, or chili oil for extra flair.

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