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