Quick Facts
Time: 30 minutes (10 prep, 20 cook) • Yield: 4 bowls • Skill: Easy • Method: One-pot, stovetop, blend • Diet: Vegetarian, GF; DF option
Introduction
Vegetable Soup that actually tastes indulgent but stays light? That’s this cozy Broccoli Cheddar number—a weeknight-friendly pot where part of the broccoli is blended for body, then sharp cheddar is stirred in off the heat for silky richness. No heavy cream, no roux, just clever technique and pantry basics. You get a creamy, velvety base with bright broccoli flavor, tender florets for texture, and a balanced finish of salt, heat, and a little tang. It’s exactly the kind of soup you want when the weather cools: comforting, quick, and not too heavy. The flavor sits somewhere between classic broccoli-cheddar and a fresh green veggie purée—savory, lightly garlicky, and just cheesy enough to feel special. If you’re cooking for family, meal-prepping lunches, or leaning into Healthy Vegetable Soup vibes without sacrificing comfort, this one checks all the boxes.
If you’re building a cozy lineup for colder nights, browse more vegetable soup recipes that hit the same comfort notes.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Easy Broccoli Cheddar Vegetable Soup (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4 bowls
- Diet: Vegetarian
Description
A lighter, weeknight-easy Broccoli Cheddar Vegetable Soup that’s velvety without cream or roux. Half the broccoli (plus optional potato) gets blended for body; sharp cheddar is stirred in off heat for silky richness. Savory, lightly garlicky, and just cheesy enough—done in ~30 minutes, naturally gluten-free as written with simple dairy-free swaps. Perfect for cozy dinners, meal-prep lunches, and anyone craving a Healthy Vegetable Soup that still feels indulgent.
Ingredients
2 Tbsp olive oil
1 small yellow onion, diced
2 medium carrots, thinly sliced
2 garlic cloves, minced
5 cups broccoli (about 1 large head + stems), chopped, divided
1 small Yukon gold potato, diced (about ¾ cup; optional for extra body)
4 cups low-sodium vegetable stock
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
Pinch red pepper flakes (optional)
1 tsp Dijon mustard (or ½ tsp mustard powder)
1 cup finely grated sharp cheddar (about 4 oz), added off heat
2–3 tsp lemon juice (to finish)
Optional garnish: extra cheddar, chives or parsley
Instructions
1) Soften aromatics (5 min): Warm oil over medium. Add onion and carrot with a pinch of salt; cook until translucent.
2) Bloom garlic & Dijon (30 sec): Stir in garlic and mustard; cook briefly until fragrant.
3) Add bulk veg (2 min): Add HALF the broccoli and the potato; toss to coat.
4) Simmer (10–12 min): Pour in stock; season with salt, pepper, and chili flakes. Bring to a gentle boil, then reduce to simmer until broccoli/potato are tender.
5) Blend for body (1–2 min): Take off heat and blend until mostly smooth and velvety.
6) Add remaining broccoli (5–6 min): Return to medium heat; add the rest of the broccoli. Simmer until bright green and just tender.
7) Cheese OFF HEAT (1 min): Turn off heat. Stir in cheddar a handful at a time until melted and glossy.
8) Finish: Stir in lemon juice. Taste and adjust salt, acid, and heat. Rest 2 minutes before serving.
Notes
Must-haves: broccoli, stock, cheddar (or DF alt), onion/garlic. Flexible: potato, chili, herbs.
Subs: onion → leeks/shallots; add cauliflower or spinach; swap potato for ½ can white beans.
Starch options: skip potato for lighter; or add ½ cup small pasta in last 8 min (GF if needed).
DF: ½ cup unsweetened oat milk + 2–3 Tbsp nutritional yeast, or good DF cheddar (stirred in off heat).
Budget/time: bagged florets, pre-diced mirepoix, or frozen broccoli (add 1–2 min simmer).
Equipment: 4–5 qt pot; immersion blender = fewer dishes.
Storage: 3–4 days chilled; 3 months frozen (best to freeze before adding cheese). Reheat gently with splash of stock and lemon.
Troubleshooting: Too salty—add lemon/splash of stock; Too thin—blend more/reduce; Grainy cheese—add off heat and finely grated.
Serving ideas: crusty bread, green salad; garnish with chives/parsley, cheddar, or chili oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot; Stovetop; Blend
- Cuisine: American
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion, diced
- 2 medium carrots, thinly sliced
- 2 garlic cloves, minced
- 5 cups broccoli (about 1 large head + stems), chopped, divided
- 1 small Yukon gold potato, diced (about ¾ cup; optional for extra body)
- 4 cups low-sodium vegetable stock
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- Pinch red pepper flakes (optional)
- 1 tsp Dijon mustard (sub: ½ tsp mustard powder)
- 1 cup finely grated sharp cheddar (about 4 oz), added off heat
- 2–3 tsp lemon juice (to finish)
- Optional garnish: extra cheddar, chives or parsley
What each ingredient does:
Olive oil: softens aromatics. Onion & carrot: sweetness and base flavor. Garlic: savory backbone. Broccoli (divided): some for silky body, some for bite. Potato: gentle creaminess without dairy. Stock: savory liquid. Salt/pepper: seasoning. Chili flakes: warmth. Dijon: sharpens and emulsifies. Cheddar: richness and umami. Lemon: brightens at the end. Herbs: freshness.
Must-have vs. flexible: Must-haves: broccoli, stock, cheddar (or DF alternative), onion/garlic. Flexible: potato, chili, herbs.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap onion for leeks or shallots.
- Veg: add cauliflower or spinach; sub the potato with half a can of white beans for protein and body.
- Starch: skip the potato for ultra-light texture; or add ½ cup small pasta in last 8 minutes (ensure GF pasta if needed).
- Dairy-free (DF): use unsweetened oat milk (½ cup) + 2–3 Tbsp nutritional yeast; or a good DF cheddar that melts well stirred in off heat.
- Gluten-free (GF): recipe is naturally GF; avoid wheat-based garnishes.
- Budget/time savers: use bagged broccoli florets, pre-diced mirepoix, or frozen broccoli (add 1–2 extra minutes to simmer).
Equipment Notes
- Required: Heavy 4–5 qt pot or Dutch oven, lid, ladle, and a blender (stand or immersion).
- Nice-to-have: Microplane for fine-grating cheddar (helps it melt smoothly), citrus squeezer.
- Size notes: A 10–12 inch-wide pot gives fast evaporation and even simmer.
- Cleanup tip: Blend directly in the pot with an immersion blender for fewer dishes.
Step-by-Step
- Soften aromatics (5 min): Warm oil over medium. Add onion and carrot with a pinch of salt; cook until translucent. This builds sweetness.
- Bloom garlic & Dijon (30 sec): Stir in garlic and mustard; cook briefly to mellow sharpness.
- Add bulk veg (2 min): Add half the broccoli and the potato; toss to coat.
- Simmer (10–12 min): Pour in stock; season with salt, pepper, and chili flakes. Bring to a gentle boil, then reduce to simmer until broccoli/potato are tender (fork slips in easily).
- Blend for body (1–2 min): Off heat, blend the soup until velvety. Leave it mostly smooth.
- Add remaining broccoli (5–6 min): Return to medium heat; add the rest of the broccoli. Simmer until bright green and just tender for texture contrast.
- Cheese off heat (1 min): Turn off heat. Stir in cheddar a handful at a time until melted and glossy.
- Finish & adjust: Add lemon juice. Taste for salt, acid, and heat; adjust. Rest 2 minutes before serving.
Doneness cues: Broccoli bright and fork-tender; soup coats the back of a spoon; cheese melted with no graininess.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop broccoli and aromatics up to 2 days ahead; grate cheddar and store sealed.
- Fridge: 3–4 days in airtight containers (cheese may thicken on chilling).
- Freeze: Up to 3 months; for best texture, freeze before adding cheese, then add cheese when reheating.
- Reheat: Low heat on stovetop, stirring in a splash of stock or water and a squeeze of lemon to revive.
How to Lighten / Make It Creamy
- Lighten further: Skip potato; add more broccoli and a handful of spinach to blend.
- Creamier: Blend an extra cup of the soup; stir in ¼–½ cup unsweetened oat milk or evaporated milk off heat. Temper dairy to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: cheddar croutons, toasted almonds, crispy shallots.
- Fresh: chives, parsley, or thinly sliced scallions.
- Tang/Heat: extra lemon, a few chili flakes, or a swirl of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or warm pita, a simple green salad with lemon vinaigrette, or roasted carrots. To drink: sparkling water with citrus; if pairing wine, a crisp white like Sauvignon Blanc.
Scaling the Recipe
To double, use a 6–7 qt pot and blend in batches; keep simmer vigorous but controlled. To halve, reduce pot size to keep evaporation consistent. Cool large batches shallow and fast before refrigerating.
Nutrition & Dietary Notes
Broccoli and potato offer fiber; cheddar adds protein and calcium. Contains dairy; see DF swaps. Naturally gluten-free as written (no flour or roux).
Troubleshooting
- Too salty? Add lemon, a splash of water/stock, or more broccoli.
- Too bland? More salt plus a touch of lemon; bloom a pinch of mustard powder or chili flakes.
- Too thin? Simmer to reduce or blend more broccoli.
- Grainy cheese? Cheese went in too hot—remove from heat, whisk vigorously, add a splash of warm stock, then more finely grated cheese.
FAQs
Can I use frozen or precut ingredients? Yes—use frozen broccoli and bagged mirepoix; add a minute to simmer.
Best swaps for cheddar? Aged white cheddar or Colby-Jack; for DF, nutritional yeast + DF cheddar.
How do I keep it from drying out? Keep at a gentle simmer; add stock if it reduces too far.
Dairy-free or gluten-free? It’s GF as written; for DF, use oat milk + nutritional yeast or DF cheddar added off heat.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen (add cheese after thawing).
Still deciding what to cook next? Skim our reader-favorite soup recipes.
Variations
- Lemony Herb: Finish with zest/juice + dill and parsley.
- Spicy Chipotle: Stir in 1 tsp minced chipotle + 1 tsp adobo; balance with honey and lime.
- Creamy Parmesan: Add ½ cup finely grated Parmesan and a splash of milk.
Chef Notes / Test Kitchen Tips
Finely grate cheese so it melts quickly; add it off heat. Salt in stages—especially before and after lemon. The soup is typically done between 18–22 minutes of active simmering; add the last broccoli just long enough to turn bright and tender.
Conclusion
On busy nights, this lightened-up broccoli cheddar delivers creamy comfort fast, with a fresh vegetable backbone and just enough cheese to satisfy. It keeps 3–4 days, so lunches are set. If you make it, leave a rating and share your bowl—your tweaks help everyone cook better.
