5 from 74 votes
Broccoli and Cheese Soup
Broccoli and Cheese Soup is a creamy blend of roasted Yukon gold potatoes, carrots, onions, and broccoli combined with cheddar cheese and milk for richness. Roasting the vegetables before simmering enhances their natural sweetness and develops a deeper flavor. The soup is pureed smooth with an immersion blender and finished with shredded cheese, delivering a comforting texture and savory taste ideal for a cold day or a starter.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
servings
Calories:
207 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4-5 potato peeled and sliced, Yukon gold variety
- 2 carrot sliced, large
- 1 onion sliced, small
- 1 broccoli cut into florets, small head
- 2 tablespoons olive oil divided
- 1 ½ teaspoons salt divided
- 1 teaspoon black pepper divided
- ½ teaspoon paprika
- ½ teaspoon mustard powder
- 4 cups vegetable broth low sodium
- ½ cup cheddar cheese plus more for serving, shredded
- 1 cup milk
Instructions
- Preheat the oven to 400°F, and line a large baking sheet lined with parchment paper.
- Arrange the potatoes, carrots and onions on the baking dish, drizzle 1 tablespoon olive oil, season with 1 teaspoon salt and ½ teaspoon black pepper and toss to coat. Roast the vegetables in the preheated oven for 25 minutes, tossing halfway through.
- In another small baking sheet lined with parchment paper, add the broccoli, drizzle with remaining olive oil, and season with remaining salt and pepper; toss to combine. Roast the broccoli for 10 minutes.
- Transfer all the vegetables, except for the broccoli to a deep pot. Season with paprika and mustard powder and toss to combine. Pour the vegetable broth over the roasted vegetables and bring to a boil.
- Lower heat to a simmer, and blend using an immersion blender until smooth and creamy. Add the broccoli and pulse a few times to incorporate the broccoli. Stir in cheddar cheese and milk.
- Serve warm with extra cheese on top, if desired.
Cup of Yum
Notes
- Leftover soup keeps well for 4-5 days refrigerated in an airtight container.
- Roast vegetables ahead when convenient to save time on soup day.
- For a vegan option, omit cheese and use nutritional yeast for flavor.
- An immersion blender works best for perfect puree; a high-speed blender with a soup setting is an alternative.
Nutrition Information
Serving
1bowl
Calories
207kcal
(10%)
Carbohydrates
33g
(11%)
Protein
10g
(20%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
1115mg
(46%)
Potassium
996mg
(21%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
9230IU
(185%)
Vitamin C
155.1mg
(172%)
Calcium
204mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 207
% Daily Value*
| Serving | 1bowl | |
| Calories | 207kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 1115mg | 46% |
| Potassium | 996mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 9230IU | 185% |
| Vitamin C | 155.1mg | 172% |
| Calcium | 204mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.