Broccoli White Cheddar Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
6
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Calories
377 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
American
Broccoli White Cheddar Soup
Description
This broccoli and white cheddar soup is a creamy, cheese-forward blend featuring steamed broccoli and cauliflower combined with sautéed onions, garlic, celery, and carrots for a full vegetable base. Butter is used to sauté the aromatics, and the vegetables are cooked tender before blending to create a smooth texture. Flour is then incorporated to thicken the soup gently, followed by gradual addition of vegetable broth and milk to form a rich, creamy consistency.
The soup relies on sharp cheddar cheeses—including both white and classic cheddar—to provide depth and sharpness in flavor. Seasonings such as onion powder, paprika, black pepper, and a pinch of red pepper flakes add complexity and a subtle heat balance. Garnishes of extra shredded cheese and diced green onion enhance both taste and presentation.
Serving the soup alongside soft bread can complement its creamy texture. The recipe suggests storing leftovers in the refrigerator for several days or freezing for longer preservation. Homemade shredded cheese is recommended to improve melt quality and soup consistency.
Ingredients
- 3 tbsp butter light
- 1 tbsp garlic minced
- 1 onion small
- ½ cup celery diced
- ½ cup carrot diced
- 1 head cauliflower
- 1 head broccoli
- 3 cups vegetable broth
- 2 cups milk Fairlife, skim
- 8 oz sharp cheddar cheese shredded
- 4 oz cheddar cheese shredded, white
- ¼ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper ground
- 1 tsp onion powder
- ½ tsp paprika
- pinch red pepper flakes
For garnish
- cheese shredded, additional
- green onion diced
- bread soft
Instructions
- Start by preparing the ingredients. Use a cheese grater to shred fresh cheddar cheese and white cheddar cheese. Set aside. Use a vegetable chopper to finely dice white onion, carrots, and celery. Wash, strain, and remove stalks from the head of cauliflower and broccoli. Break the head into small pieces with your hands (this is less messy than chopping!).
- Steam the broccoli in the microwave by placing chopped pieces in a microwave-safe bowl and pour ¼ cup of water over the top. Cover with a paper towel or plate, and microwave on high for 2-4 minutes until broccoli is tender.
- Heat a large pot to medium heat. Add the butter, minced garlic, diced onions, celery, and carrots, Sauté for 6-8 minutes or until fragrant.
- Add in cauliflower with the vegetable broth. Place the lid on the pot and allow the cauliflower to steam for 7-10 minutes or until very soft.
- Turn the heat to low, and use an immersion blender to blend everything in the pot together until smooth.
- Slowly pour in the milk and shredded cheese. Whisk it until all cheese is melted. Then add the flour a bit at a time and continue to whisk to thicken the base. Add in all of the seasonings and stir.
- Fold in broccoli to the soup. Cover with the lid and place soup on low. Allow it to simmer for 20-30 minutes or until the broccoli is tender.
- Serve with a slice of fresh, warm bread and with more cheese / cracked pepper on top. Enjoy!
Notes
- Shredding cheddar cheese fresh improves melting quality and soup texture.
- Try toppings such as crushed crackers, homemade croutons, extra cheese, or nutritional yeast to add texture and flavor.
- Serving the soup in a bread bowl offers a rustic presentation and added substance.
- Store leftovers covered in the refrigerator for 3 to 5 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 1293mg | 54% |
| Potassium | 885mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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