Green Broccoli Cheddar Soup

The first time I made broccoli cheddar soup, I was recovering from a terrible cold and my roommate dropped off a grocery bag with a massive head of broccoli and a block of sharp cheddar. Something about that vibrant green against the rainy window made me decide soup was happening, no matter how little energy I had. That afternoon taught me that the best comfort food often starts with whatever needs using up and a bit of patience.

Last winter my neighbor smelled this simmering through our shared wall and showed up with a loaf of sourdough, asking if she could trade bread for a bowl. We ended up eating croutons straight off the baking sheet while the soup finished blending, laughing about how the simplest meals bring people together fastest. Now whenever I make it, I double the crouton recipe automatically.

Ingredients

• 1 large head broccoli: Chop both stems and florets—the stems add creamy body and zero waste
• 1 medium yellow onion: The foundation that builds depth as it slowly softens
• 2 cloves garlic: Minced fresh and added only after onions soften, avoiding any bitterness
• 1 medium Yukon Gold potato: The secret to velvety texture without heavy cream
• 2 celery stalks: Provides subtle background sweetness that balances sharp cheddar
• 2 cups sharp cheddar cheese: Shred it yourself for better melting and cleaner flavor
• 2 tablespoons unsalted butter: Builds the aromatic base, so do not substitute oil
• 1 cup whole milk: Adds silkiness without overpowering the broccoli flavor
• 4 cups low-sodium vegetable broth: Control the salt level yourself for best results
• 1/2 teaspoon salt: Adjust at the end since cheese brings its own saltiness
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes all the difference here
• 1/4 teaspoon ground nutmeg: Just a pinch enhances the cheese without tasting like baking spices
• 2 cups day-old bread: Stale bread actually makes better croutons that stay crisp longer
• 2 tablespoons olive oil: Coat the cubes evenly so every bite gets golden
• 1/4 teaspoon garlic powder: Sprinkle this over the croutons before baking for extra flavor
• 1/4 teaspoon dried thyme: Earthy and perfect with broccoli, use fresh if you have it

Instructions

Toast the croutons first:

Preheat oven to 375°F and toss bread cubes with olive oil, garlic powder, dried thyme, and pinch of salt until evenly coated. Spread on a baking sheet and toast for 12 to 15 minutes, tossing halfway, until golden and crisp throughout.

Build the aromatic base:

In a large pot, melt butter over medium heat and add onion and celery. Cook for about 5 minutes until softened and translucent, then stir in garlic and cook for just 1 minute more until fragrant.

Add vegetables and seasonings:

Add broccoli and potato to the pot and cook for 2 to 3 minutes, stirring occasionally. Season with salt, pepper, and nutmeg, stirring to coat everything evenly.

Simmer until tender:

Pour in vegetable broth and bring to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes until vegetables are completely tender when pierced with a fork.

Purée until smooth:

Remove pot from heat and use an immersion blender to purée soup until completely smooth and creamy. Work carefully if using a countertop blender, blending in batches with the lid slightly ajar to release steam.

Add the cheese:

Return pot to low heat and stir in milk and shredded cheddar. Cook, stirring constantly, until cheese is melted and soup is heated through—do not let it boil or the cheese may separate.

Season and serve:

Taste the soup and adjust seasoning as needed. Serve hot, topped with generous handfuls of homemade croutons and an extra sprinkle of cheddar if you like.

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My three year old nephew who claims to hate broccoli actually asked for seconds when I made this, though he picked out every visible green bit first. The croutons were his gateway, and by the end of the meal he was dipping them into the soup and declaring it his favorite green dinner ever. Sometimes texture matters more than we think when winning people over to vegetables.

Make It Your Own

Add a handful of fresh spinach right before blending for an even brighter green color and extra nutrients. No one will taste the difference but the color becomes stunningly vibrant. You can also swap half the milk for heavy cream if you want indulgent richness, though honestly it does not need it.

Perfecting The Croutons

Day-old bread is your friend here—fresh bread turns gummy before it crisps properly. I keep a bag in the freezer specifically for crouton emergencies, pulling it out whenever soup weather hits. Toss the cubes thoroughly so every piece gets coated in oil and seasonings, otherwise you will get uneven browning.

Make Ahead Tips

This soup actually tastes better the next day as flavors meld together, so do not hesitate to make it in advance. Store croutons separately at room temperature in a sealed container to keep them crisp. When reheating, use gentle heat and stir frequently to prevent the cheese from separating.

• Freeze the soup without the cheese for up to three months, then add cheese when reheating
• If soup seems too thick after refrigerating, thin with a splash of broth or milk
• Reheat croutons at 350°F for 5 minutes to restore their crunch

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There is something deeply satisfying about turning a humble head of broccoli into something that feels luxurious and comforting. This soup has become my go-to for rainy days, unexpected guests, and whenever I need proof that simple ingredients treated with care can become something extraordinary.

Common Recipe Questions

→ Can I use other cheeses instead of cheddar?

Yes, milder cheeses like Gruyère or Monterey Jack work well, offering different flavors while maintaining creaminess.

→ How do I make the croutons crispier?

Ensure bread cubes are evenly coated with oil and toasted at 375°F, stirring halfway through baking for even crispiness.

→ Is it possible to prepare this without dairy?

For a dairy-free version, substitute milk and butter with plant-based alternatives like almond milk and vegan margarine.

→ Can I add other vegetables for more flavor?

Absolutely; adding fresh spinach before blending brightens the color and boosts nutrients without overpowering taste.

→ What’s the best way to blend the soup smoothly?

Using an immersion blender directly in the pot or a countertop blender in batches yields a creamy, smooth texture.