Fresh & Creamy Broccoli Soup Recipe Is a Bowl Full of Freshness Soups Lunch Dinner Vegetables Vegetarian Gluten-free

There may be no better way to welcome spring than by making this creamy white cheddar broccoli soup recipe. Smooth, creamy and loaded with healthy broccoli, this easy white cheddar soup recipe with croutons is a bowl full of freshness. The florets and stems are both used in this broccoli soup recipe, which ups the fiber and nutrition.

This delicious vegetarian soup recipe comes together in about 45 minutes, and makes a hearty lunch or delightful dinner. To make this creamy broccoli soup you will need butter, onions, garlic, crushed red pepper flakes, fresh broccoli, a russet potato, water, white cheddar cheese, and optional yogurt, sour cream and/or croutons for serving.

Serve this savory gluten-free vegetable soup with a side salad for extra vegetables.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 3 tablespoons butter
• 2 onions, chopped
• 5 garlic cloves, minced
• crushed red pepper flakes, to taste
• 2 heads broccoli, cut into small florets and stalks peeled and chopped (divided)
• 1 russet potato, peeled and chopped
• 5 cups water
• 2 cups shredded white cheddar cheese
• yogurt or sour cream, for garnish (optional)

Helpful Products

• Croutons
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Immersion Blender
• Grater
• Airtight Containers
• Wooden Spoon

Recipe Notes

• This broccoli cheese soup recipe calls for white cheddar cheese, but you could definitely use yellow cheddar if that's your preference. 

• Store-bought croutons are fine to use, but why not make it even tastier by making homemade croutons?

• Store the soup in an airtight container in the fridge for up to four days.

Here's how to make it: 

1. Heat the butter in a large soup pot. Add the onion. Season with salt and pepper. Cook until softened, about 6 to 7 minutes. Add the garlic and crushed red pepper flakes and cook 30 seconds. 
2. Add the broccoli stalks and potato to the pot along with the water. Season with salt and pepper. Bring to a boil, reduce heat and simmer, covered, until broccoli and potatoes are tender, about 20 minutes. 
3. Add half of the broccoli florets to the pot, cover and cook about 5 minutes. 
4. Using an immersion blender, blend the soup until smooth. 
5. Add the remaining broccoli florets. Cover and cook about 5 minutes. 
6. Stir in the cheese. Cook, stirring, until smooth and melted. Taste and add more salt and pepper, if needed.
7. Ladle the soup into bowls. Top with yogurt or sour cream and croutons, if desired. 

Nutrition Facts Per Serving

Calories: 409

Total Fat: 27.9g

Saturated Fat: 17.4g

Cholesterol: 82mg

Sodium: 456mg

Total Carbohydrate: 23.5g

Dietary Fiber: 5.3g

Total Sugars: 4.8g

Protein: 19.2g

Vitamin D: 13mcg

Calcium: 488mg

Iron: 2mg

Potassium: 730mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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