Green Broccoli Cheddar Soup (Printable)
A creamy blend of broccoli, sharp cheddar, and golden croutons, perfect for warming chilly days.
# What You’ll Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 lbs), chopped including stems and florets
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium Yukon Gold potato (about 5.3 oz), peeled and diced
05 - 2 celery stalks, diced
→ Dairy
06 - 2 cups (8 oz) sharp cheddar cheese, shredded
07 - 2 tablespoons unsalted butter
08 - 1 cup whole milk
→ Liquids
09 - 4 cups (32 fl oz) low-sodium vegetable broth
→ Spices & Seasonings
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon ground nutmeg
→ For Croutons
13 - 2 cups (about 3.5 oz) day-old bread, cut into 1/2-inch cubes
14 - 2 tablespoons olive oil
15 - 1/4 teaspoon garlic powder
16 - 1/4 teaspoon dried thyme
17 - Pinch of salt
# How-To Steps:
01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, dried thyme, and a pinch of salt. Spread on a baking sheet and toast for 12–15 minutes, tossing halfway, until golden and crisp. Set aside.
02 - In a large pot, melt butter over medium heat. Add onion and celery; cook for 5 minutes, until softened. Stir in garlic and cook for 1 minute more.
03 - Add broccoli and potato; cook for 2–3 minutes, stirring. Season with salt, pepper, and nutmeg.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, until vegetables are tender.
05 - Remove pot from heat. Using an immersion blender (or in batches with a countertop blender), purée soup until smooth and creamy.
06 - Return pot to low heat. Stir in milk and shredded cheddar; cook, stirring, until cheese is melted and soup is heated through—do not boil. Taste and adjust seasoning.
07 - Serve hot, topped with homemade croutons and an extra sprinkle of cheddar, if desired.
# Expert Advice:
01 -
- The homemade croutons turn an ordinary soup into something that feels like a restaurant treat but costs almost nothing
- Using broccoli stems creates zero waste and actually adds more body to the soup than florets alone
02 -
- Never boil the soup after adding cheese or it will separate into an oily grainy mess
- The potato is not optional—without it the soup will be thin and watery instead of velvety
03 -
- Grate your own cheese instead of buying pre-shredded to avoid anti-caking agents that prevent smooth melting
- Use Yukon Gold or red potatoes instead of russets for a naturally creamier texture