Broccoli Cheddar Soup

My broccoli cheddar soup is made with a vegetable based, instead of the traditional cream based, broth for a slightly more heart healthy rendition of this velvety soup.  This does not mean, however, that I skimp on the cheddar cheese – that is, after all, the best part, no matter, how much you may claim to love the broccoli.

A Bowl of Broccoli Cheddar Soup with a slice of my Rosemary Sourdough


  • 3 peeled and diced Carrots
  • 4 peeled and diced Potatoes
  • 3 cloves of Garlic
  • 1 quart (4 cups) of Vegetable stock (you can also use chicken stock)
  • 2 heads of Broccoli
  • 8 oz of shredded extra sharp Cheddar Cheese
  • Salt and Pepper for seasoning


  1. Place the carrots, potatoes, garlic, and 1 chopped head of broccoli into a soup pot along with the vegetable stock.
  2. Season with salt and pepper, and bring to a boil.
  3. Meanwhile, cut the flowerets off of the second head of broccoli, and place the remaining broccoli stems in the soup pot with the other vegetables.
  4. Stew the vegetables for about 20 minutes, until they are tender enough to be poked through with a fork.
  5. Remove the vegetable stew from the heat, and run it through the blender.
  6. Return the blended mixture to the soup pot, and return it to the stovetop to reheat.
  7. Stir the broccoli flowerets into the soup, and allow them to cook for about 7 minutes.
  8. Turn off the burner under the soup, and once you are sure that the soup is no longer boiling, stir in the cheese.  If the soup is too hot your cheese will curdle in the soup, and while it will still be edible, it will be significantly less appetizing.


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