Cheesy, veggie-packed comfort in 30 minutes
A silky broccoli-potato base finished with sharp cheddar for a cozy, weeknight-easy bowl that’s still light enough for healthy soup nights.
Why you’ll love it
- Ready in 30 minutes with simple steps and minimal dishes
- Creamy, flavorful, and satisfying while fitting healthy soups goals
- Family-friendly cheesy soup recipe with real veggies (not just cheese)
- Pantry-staple vegetarian meal you can customize chunky or smooth
- Budget-wise, freezer-friendly, and great for lunches or quick dinners
Ingredients (notes only)
Produce: Yellow onion, garlic, Yukon Gold or Russet potatoes, fresh (or frozen) broccoli florets, lemon for brightness
Dairy: Milk (2% or whole), sharp cheddar (shred for best melt), optional plain Greek yogurt for tang
Pantry: Olive oil, low-sodium vegetable broth, Dijon or dry mustard (boosts “cheddary” flavor)
Seasoning: Kosher salt, black pepper, pinch smoked paprika (optional), red pepper flakes (optional)
Toppings: Extra cheddar, chives/parsley, cracked pepper; optional whole-grain croutons
Step-by-step (stovetop)
- Sauté base: Warm oil in a pot over medium. Cook onion with a pinch of salt 3–4 minutes. Add garlic 30 seconds.
- Simmer potatoes: Add potatoes, broth, Dijon/mustard, and paprika (if using). Bring to a boil, then simmer covered until nearly tender, 10–12 minutes.
- Add broccoli: Stir in most of the broccoli (reserve 1 cup florets). Simmer 3–4 minutes until bright and tender.
- Blend: Off heat, stir in milk. Blend with an immersion blender until creamy (or carefully blend in batches; vent lid).
- Cheese it: Return to low heat. Add cheddar by handfuls, stirring just until melted and smooth.
- Finish: Season with salt, pepper, and a squeeze of lemon. Fold in reserved florets for texture. Serve with toppings.
Pro tips
- Reserve a cup of small florets to stir in at the end for color and bite.
- Add cheese off the boil to avoid graininess; use freshly shredded cheddar.
- Yukon Golds yield a naturally creamy base; Russets make it thicker.
- Adjust thickness: add hot broth to thin; simmer a few minutes to reduce.
- A teaspoon of Dijon or ¼ tsp dry mustard makes cheddar taste cheesier.
- For a lighter bowl, swap some cheddar for ¼ cup Greek yogurt (off heat).
Variations
- Broccoli Cheddar + Carrot: Add ½ cup fine-diced carrot with the onion.
- Spicy: Include 1 minced jalapeño with the onion or finish with chili oil.
- Extra Veg Protein: Blend in 1 cup cooked white beans before adding cheese.
- Dairy-Free: Use unsweetened oat milk + 3 tbsp nutritional yeast + ¼ cup cashew butter.
How to serve
Pair with whole-grain toast or garlic bread and a simple lemony arugula salad.
Make ahead & storage
- Fridge: 4 days in airtight containers (it thickens as it rests).
- Freeze: Up to 2 months (for best texture, fully blend before freezing).
- Reheat: Low heat, stirring often; loosen with broth or milk if needed.
FAQs
Can I use frozen broccoli? Yes. Add in Step 3 and simmer 2–3 minutes longer.
Chunky vs. smooth? Blend partially for chowder-like texture, or fully for silky.
No immersion blender? Blend in batches; vent the lid and cover with a towel.
Healthier cheese swap? Use 1 cup cheddar + ¼ cup Greek yogurt (off heat).
Gluten-free? Naturally GF as written; confirm your broth is GF.
Simple Nutrition (estimate, per 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~240 | ~24 g | ~10 g | ~12 g | ~3 g | ~570 mg |
Broccoli Potato Cheese Soup Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 lb Yukon Gold or Russet potatoes, peeled and ½-inch diced (3–3½ cups)
- 4 cups low-sodium vegetable broth
- 1 tsp Dijon mustard or ¼ tsp dry mustard
- ¼ tsp smoked paprika (optional)
- 4 cups broccoli florets (about 12 oz), small pieces, divided (reserve 1 cup)
- 1 cup milk (2% or whole), room temp
- 1½ cups sharp cheddar, freshly shredded (6 oz), plus more for topping
- 1–1¼ tsp kosher salt, to taste
- ½ tsp black pepper
- 1–2 tsp fresh lemon juice, to taste
Equipment
- large pot (5–6 qt)
- immersion blender preferred for easy blending
- standard blender optional, blend in batches
- cutting board
- chef’s knife
- measuring cups
- measuring spoons
Method
- Heat oil in a large pot over medium. Sauté onion with a pinch of salt 3–4 minutes; add garlic 30 seconds.
- Add potatoes, broth, mustard, and paprika. Bring to a boil; reduce to a lively simmer, cover, and cook 10–12 minutes.
- Stir in 3 cups broccoli; simmer 3–4 minutes until just tender and bright.
- Off heat, stir in milk. Blend until creamy (immersion blender preferred).
- Return to low heat. Add cheddar by handfuls, stirring until melted and smooth.
- Season with salt, pepper, and lemon. Fold in the reserved 1 cup florets. Serve.
Nutrition
Notes
Dairy-free: Omit cheese; use 1 cup oat milk + 3 tbsp nutritional yeast + ¼ cup cashew butter (blend smooth).
Extra protein: Blend in 1 cup cooked white beans with the milk.
Equipment: 5–6 qt heavy pot; immersion blender (or standard blender, batches).