Broccoli and Cheddar Soup

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.

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.

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Recipe

Broccoli Cheddar Soup

3 Reviews/4.33 Average

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Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 5 people

x1 x2 x3

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Ingredients:  

1x2x3x

• 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 1/2 cup Earths Own Alt 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, Earths Own Alt 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.

Enjoy!

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Andy Hay

Andy is the founder of ECK, Chef, and let’s admit it… the reason you’re here. He taught himself to cook, and it all paid off when he secured his spot in the season 5 Finale of Master Chef Canada. Now, Andy uses his big energy to showcase recipes that actually make people want to cook. His brand was built on butter and East Coast charm, and Andy’s kept that same energy ever since. Off-camera, you’ll find him doing what started it all: cooking for his two daughters, wife and the people he loves.

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8 Comments

Excellent recipe, really great taste!

12/20/25 @ 09:53AM

Reply

Thanks so much for giving this one a go!

01/19/26 @ 07:01PM

This is a great recipe. Will make it again!

03/29/25 @ 11:19PM

Reply

Glad you loved this one, Bridget!

05/09/25 @ 02:22PM

Easy recipe and generally tastes good but far too salty with 1 tablespoon as the recipe calls for! I will try again with less salt.

03/16/25 @ 04:06PM

Reply

Salt levels can definitely vary depending on the broth and cheese used, so adjusting to taste is a smart move. Hope the next batch is just right, Debbie!

05/19/25 @ 06:22PM

Hi Andy,
Regarding the broccoli cheddar soup:
1) instead of pouring the hot contents into a blender (I only have Baby Bullits 🤷 ) can I use an immersion (hand) blender in the Dutch oven where the soup is cooking?
2) can I substitute the cheddar with whatever hard cheese I have on hand? Is there another cheese that you’ve tried?
3) can the spinach be substituted with kale or something similar?

Thanks in advance for responding

11/05/24 @ 10:33AM

Reply

Hi Rob! Yes to all three!
An immersion blender works perfectly—just blend right in the pot.
You can swap the cheddar for other hard cheeses like gouda, gruyère, or parmesan for a different flavor.
Spinach can be swapped with kale, Swiss chard, or any leafy green you like.

Thanks for your questions!

08/14/25 @ 09:46AM

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