This veggie packed broccoli and cheddar soup is comfort food in a bowl and slammed with ingredients you can feel really great about eating. I was inspired to make this by an amazing Canadian Chef Laurent Dagenais who recently posted a broccoli soup that immediately made me want to make my own version.

A close up shot of Broccoli Cheddar soup

Get Excited!

Now I know some might not get excited about this one, but let me tell you this is delicious. Creamy, smooth, with hints of cheddar. Perfect soup to make on a cold day, or just when ever you want to enjoy a big old serving of vegetables.

How to make this Broccoli Soup

  1. Prep your veggies and get a large pot heating over medium high heat. I love making soup in a cast iron dutch oven.
  2. Drizzle in some olive oil and butter and once pot is at temperature drop in onions, leeks, and garlic. Saute.
  3. After the onions are translucent, drop in the broccoli and saute for 3 minutes.
  4. Next up add in the litre of stock and bring it up to a simmer. Allow the broccoli to simmer for about 10 minutes or until the stems are soft.
  5. Add in the spinach, cheddar, milk, and salt.
  6. Carefully pour the mixture into a blender and blend until smooth.
  7. Pour into a bowl and top with croutons, cheddar cheese, and black pepper.
A close up shot of Broccoli Cheddar soup

Other recipes to check out!

If you liked the sound of Broccoli Cheddar Soup, here are a few other recipes to check out!

Creamy roasted tomato soup

Homemade turkey soup

Curried butternut squash soup

Broccoli Cheddar Soup

Print Recipe
Prep Time 20 minutes
Servings 5 people

Ingredients
  

  • 1 onion, diced
  • 1 1/2 cups leek, chopped
  • 3 cloves garlic, minced
  • 2 tbs olive oil
  • 1 tbs butter
  • 4 cups broccoli (stems and florets) approx 3 full broccoli
  • 1 litre stock
  • 1 cup whole milk
  • 2 cups spinach
  • 2 cups cheddar cheese, shredded
  • 1 tbs salt
  • 1 tbs pepper

Topping

  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup homemade croutons

Instructions
 

  • Add garlic and olive oil to a large pot over medium high heat. Once temperature has been reach add in garlic, onions, and leeks. Saute for 3 minutes or until onions are translucent. Next up add in the broccoli and give it a bit of a stir so it can get cozy with the rest of the ingredients.
  • Pour in 1 litre of stock of your choice. Bring up to a simmer and allow the mixture to bubble away for about 10 minutes or until the broccoli starts to get soft.
  • Next add in spinach, cheddar cheese, milk, salt, and pepper. Now using a blender or an immersion blender, carefully blend the soup until nice and smooth. Taste for seasoning.
  • Pour soup into bowls and top with croutons and cheese.
Print Recipe
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