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Broccoli Cheddar Soup

October 5, 2014 by Erica 10 Comments

Broccoli Cheddar Soup - Comfy Belly

A simple broccoli cheddar soup. I know this is not for everyone, but if you’re a cheddar cheese and broccoli fan, read on.

I’ve cut out a lot of hard cheese from my diet over the years, mostly due to the fat content, and shifted to soft goat and sheep cheeses. They’re a bit more expensive, in general, but that means I buy less and finish what I have in the fridge. Goat cheese doesn’t last more than a day or two in my  hands anyway. And buying fresh goat cheese is the best way to enjoy the flavors because it does start to spoil after several days.

For this soup, I’ve tested several types of cheddar and recipe testers have used mostly classic American cheddar with good results. My favorite cheddar for this recipe is a mild cheddar based on cow’s milk, however if you want to venture into goat territory, I would go with a sharp cheddar to mask the flavor of goat milk. Up to you though.

For serving, I like adding some soft goat cheese or shredded cheddar on top of the served soup, or you can serve with crackers, toasted bread, toasted grill cheese croutons (from my SCD book), or a slice of flatbread (from my Coconut Flour Cookbook).

Broccoli Cheddar Soup - Comfy Belly

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Broccoli Cheddar Soup

I use a mild, aged white cheddar. If you prefer a tangier and strong sharp cheese flavor, use a sharper cheddar.
The trick to keeping this thick and creamy vs. watery is to start with less water and add more as necessary. You can also add some water at the end of step 4, after you've added the cheese.
Servings: 4 servings
Calories: 250kcal

Ingredients

  • 1 tablespoon unsalted butter or olive oil
  • 1/4 teaspoon salt
  • 1 large yellow onion peeled and diced
  • 2 to 3 cups water or vegetable stock
  • 2 large carrots peeled and diced into small coins
  • 10 ounces broccoli florets fresh or frozen
  • 6 ounces shredded cheddar cheese about 2 cups
  • 1/2 teaspoon salt
  • more salt and pepper to taste
US Customary - Metric

Instructions

  • Warm a large saucepan on low-medium heat and then add 1 tablespoon of butter.
  • Add the diced onion and 1/4 teaspoon salt and cook until just starting to brown, about 8 minutes.
  • Add the carrots and broccoli to the saucepan, and then add enough water to cover the vegetables and bring them to a boil.
  • Cover the saucepan and lower the heat to simmer the vegetables for about 12 minutes, or until the broccoli and carrots are tender.
  • Turn off the heat, take the cover off and add the cheese and salt, and stir until cheese is melted. If you need to, add a bit more water.
  • Cool for a bit and then blend the soup in batches. Blend part or all of the soup depending on whether you want it creamy or with pieces of broccoli, carrot and onions. If you're finding it too thick, add a tablespoon of water at a time and blend. Salt and pepper to your liking.
  • Serve warm. Store in the refrigerator for a few days or freeze for a few months.

Nutrition

Calories: 250kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 52mg | Sodium: 756mg | Potassium: 436mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6969IU | Vitamin C: 68mg | Calcium: 364mg | Iron: 1mg
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Filed Under: Egg Free, Gluten-Free, Low Carb | Keto, Nut Free, Soup, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: broccoli

Previous Post: « Cashew Banana Yogurt
Next Post: Pumpkin Spice Steamer {dairy free} »

Reader Interactions

Comments

  1. Angela

    January 18, 2022 at 12:30 pm

    Can this be made without the carrots. Sadly I can no longer tolerate carrots. Thanks,

    Reply
    • Erica

      January 18, 2022 at 12:52 pm

      Yes, I think it will be fine without carrots. The color will change a bit. 🙂

      Reply
  2. Julz

    February 3, 2021 at 1:49 pm

    When you say add enough water to boil the vegetables, how much is that? Should the vegetables be completely covered with liquid? Or is it enough liquid if the tops are poking out and you can see the water boil?

    Reply
    • Erica

      February 3, 2021 at 8:28 pm

      Hi and thanks for asking! Enough water to cover the vegetables and bring them to a boil. I changed it. 🙂

      Reply
  3. Emily E Rickelton

    January 28, 2021 at 9:04 am

    Great recipe! Will definitely make again!

    Reply
    • Erica

      January 28, 2021 at 9:16 am

      Thank you! Great to hear 🙂

      Reply
  4. Lauren

    March 2, 2015 at 8:03 am

    I am pregnant and Broccoli Cheddar soup (And most other kinds of soup) are my craving. I have been searching for a Paleo/primal recipe that sounds as delicious as the (Panera Bread) broccoli cheddar I have been eating. Which I know is not paleo/primal but tell my craving that when it hits. I am doubling the recipe and trying this this weekend! Thank you so much!! (Doubling recipe so I may let my family eat the soup too. Otherwise it is all mine.)

    Reply
    • Erica

      September 26, 2020 at 6:29 pm

      You’re very welcome! Sorry this message is so late!

      Reply
  5. Jodi

    October 7, 2014 at 7:07 pm

    I’m going to try this with my dairy free, soy free cheese, because I LOVE cheddar broccoli soup!

    Reply
    • Erica

      October 15, 2014 at 7:38 pm

      It should work. Enjoy!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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