Broccoli Cheddar Soup

0 stars
(0 ratings)
Broccoli Cheddar Soup

Toddler music has an uncanny ability to be stored dormant in your brain for a decade, and then out of the blue you find yourself able to recall every lyric perfectly like you sang it yesterday. Let me explain: my co-worker Maegan was talking about singing “We are the Dinosaurs” at dinner last week, and I suddenly had flashbacks to sitting on the orange carpet in mommy and me class 12 years ago, animatedly singing about dinosaurs marching, eating, sleeping… and of course, ROARING. 

Maegan is in the thick of dinosaur songs right now because her girls, ages 5 and 3, have been on a big dinosaur kick lately. So much so that Maegan bought dino nuggets, a food she doesn’t typically serve, and then realized she could serve them alongside creamy Broccoli Cheddar Soup. In no time, her girls were dunking dino nuggets into the soup to “take a swim.”

This supper accomplished multiple things: 

  1. With a side of bread, the soup created a satisfying dinner for mom and dad. 
  2. Served with the dino nuggets, she avoided the usually inevitable “just soup for dinner?” moans from her kids, AND offered a playful new way to eat broccoli. 
  3. This was easy weeknight fun — Maegan’s 3-year-old reported this as her favorite meal of the week! 

Whether you serve this soup alongside dino nuggets or not, ;-) I hope you try it this week, as a yummy transition to spring! 
PS: Apologies for the earworm I may have brought you — I unfortunately now have it too. ROAR!  

Bring your favorite café to your kitchen with this comforting and creamy soup.

  • Active Kitchen Time: 20-30 minutes
  • Cook Time: 40 minutes
  • Yield: 4-6 servings


  • 1 onion
  • 1 clove garlic
  • 2 large crowns broccoli
  • 1 large carrot
  • 1 tsp kosher salt
  • ¼ cup flour
  • ½ tsp black pepper
  • 4 cups vegetable broth
  • 4 Tbsp butter
  • 2 cups shredded cheddar cheese
  • ½ cup heavy cream

Supper Smarts:

  • Serving Suggestions: Serve in bread bowls or with a sliced baguette for dipping. This soup is very filling, but it also can make a great side to a BLT or any other half sandwich.

  • Mix it Up: Use an immersion blender to quickly blend the soup directly in the pot.

  • Speed it Up: Use frozen broccoli and carrots to cut down on chopping time.


Cut 1 onion in half and peel. Cut away ends, cut into strips, and dice. Add to small bowl.
Smash and peel 1 clove garlic. Mince and add to onion. Set aside.
Cut 2 large crowns broccoli into small pieces. Measure 5 cups. Add to separate large bowl.
Grate 1 large carrot on large holes of box grater. Add to broccoli. Set aside.
Melt 4 Tbsp butter in pot over medium heat.
Add onion, garlic, and 1 tsp kosher salt to pot.
Cook, stirring occasionally, until softened, 8-10 minutes.
Add ¼ cup flour. Cook 2 minutes, stirring frequently.
Add ½ tsp black pepper and 4 cups vegetable broth. Bring to boil over high heat, then reduce to low. Simmer 5 minutes to thicken.
Add broccoli and carrots. Cover and simmer 20 minutes.
Carefully add hot soup to blender. Puree until smooth.
Add soup, ½ cup heavy cream and 2 cups shredded cheddar cheese to pot. Stir until melted and season to taste. TASTE & SHARE!

Leave a Reply

Your email address will not be published. Required fields are marked *

Make this recipe? Leave a review!