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Home » Soups

Easy broccoli and cheese soup

Published: Sep 3, 2020 · Modified: Dec 5, 2020 by Vandana Chauhan. This post may contain affiliate links.

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This easy broccoli and cheese soup is creamy, rich, and very filling. A real comfort food, this satisfying vegetarian soup will become your favorite if you love cheese.

A spoon full of cheese broccoli soup lifted over a bowl of soup

This post contains affiliate links. Please read my full disclosure here. As an Amazon Associate, I earn from qualifying purchases.

I prefer light clear soups over rich creamy ones but this cheddar broccoli soup is an exception. Despite being very rich and filling it's one of my favorite soups. This cheesy, creamy, thick soup is an epitome of comfort. 

Whether you like broccoli or not, do try this broccoli cheese soup- you will love it. It's so delicious.

As the days will start getting colder this cheesy broccoli soup will become even more enjoyable.

Cheese broccoli soup served in a white bowl more cheddar and bread in the background

Tips & Tricks

  • To make the soup more creamy, you can also add potatoes to it. When the potatoes get cooked, blend it. Add broccoli and carrots after that.
  • Use full cream milk for extra creaminess in the soup.
  • Instead of milk, cream can also be added. However, since the soup is already thick and rich, I would recommend full cream milk instead of cream.
  • Use a good quality cheese to get that strong cheddar flavor.
  • If you don't like vegetable pieces in your soup, blend it and enjoy a smooth creamy soup.
  • All the cheese lovers for whom only cheddar is not enough, a combination of cheddar, mozzarella, and parmesan can be added too.
  • For some heat, add chili flakes to the soup.

How to store

This soup will be fine in the fridge for up to 3 days. In fact, the taste of cheese and mustard will become stronger the next day so it will taste even better.

Because it has cheese in it, I won't recommend freezing cheddar broccoli soup.

Ingredients required and substitute suggestions

Ingrediets for making cheese and broccoli soup

This broccoli and cheese soup recipe requires the following 13 ingredients:

  1. Broccoli
  2. Carrots
  3. Garlic
  4. Onion
  5. Cheddar cheese
  6. Butter
  7. Full cream milk
  8. Vegetable stock
  9. All-purpose flour
  10. Nutmeg
  11. Mustard powder
  12. Salt
  13. Ground black pepper

More easy soup recipes

If you liked this broccoli cheddar soup recipe, don't miss to check my following easy soup recipes:

  1. Vegan pumpkin soup
  2. Carrot ginger soup
  3. Spiced chickpea and sweet potato soup
  4. Mexican black bean soup
  5. Roasted tomato and red pepper soup

If you try any of my recipes then please don’t miss to rate it in the comments section below.

You can also follow me on Facebook, Pinterest, and Instagram.

Step by step photo instructions

Collage of 4 photos showing steps of making cheese and broccoli soup

 

Collage of 4 photos showing steps of making cheese and broccoli soup

Cheese broccoli soup served in a whit another bowl and cheese in the background bowl

 

Cheese broccoli soup served in a white bowl

Easy broccoli and cheese soup

This easy broccoli and cheese soup is creamy, rich, and very filling. A real comfort food, this satisfying vegetarian soup will become your favorite if you love cheese.
3.67 from 3 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 325kcal
Author: Vandana Chauhan

Ingredients

  • 0.5 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup grated carrot
  • 2 cups chopped broccoli florets
  • 3 tbsp butter
  • 2 cups shredded cheddar cheese
  • 2 cups full cream milk
  • 4 cups vegetable stock
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon nutmeg powder
  • 0.5 teaspoon mustard powder adjust as per taste
  • Ground black pepper as per taste
  • Salt as per taste

Instructions

  • Heat a pan and add butter to it. When the butter melts add onion and garlic. Saute until the onion turns translucent.
  • Add all-purpose flour and stir for about a minute or until the flour is no longer raw.
  • Add the vegetable stock and stir continuously until the flour gets completely mixed without any lumps.
  • Throw in broccoli and carrot. Mix, and cover the pan. Cook for about 15 minutes.
  • Next add milk, salt, pepper, nutmeg, and mustard. Mix and let the soup simmer.
  • Finally, add cheddar, mix and switch off the gas. Serve and enjoy!

Notes

  1. Use full cream milk in this recipe.
  2. Instead of milk, cream can also be added.
  3. You can also add parmesan and mozzarella along with cheddar in this recipe.
  4. Use good quality cheese for a strong cheddar taste.
 

Nutrition

Calories: 325kcal | Carbohydrates: 20g | Protein: 14g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 972mg | Potassium: 339mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4773IU | Vitamin C: 29mg | Calcium: 390mg | Iron: 1mg
Tried this recipe?Tag me on instagram #greenbowl2soul

More Soups

  • Vegetable lentil soup
  • Red Lentil Soup (Middle Eastern style)
  • Roasted zucchini and potato soup
  • Creamy vegetable soup with noodles

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Hi! Thanks for stopping by my blog. My name is Vandana Chauhan and I am on a mission to explore vegan/ vegetarian recipes from around the world. I am delighted to welcome you to join me on this exciting journey.

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