25+ Mouthwatering Broccoli Cheddar Soup Recipes to Try Today

Broccoli cheddar soup is one of those comforting, classic dishes that never goes out of style.

Whether you’re looking for a creamy, rich bowl to warm you up on a chilly evening, or a lighter, veggie-packed version, this iconic soup can be adapted in endless ways to suit any craving or dietary preference.

From the traditional creamy base to more inventive takes, including vegan, keto, and even smoky variations, broccoli cheddar soup offers something for everyone.

In this collection of 25+ broccoli cheddar soup recipes, you’ll find a wide range of ideas that cater to all tastes—from those who love extra cheese to those who want a healthier alternative.

Each recipe is packed with flavor, nutrients, and a whole lot of comfort.

So grab your pot and spoon, because we’re about to dive into some seriously delicious soups that are sure to become new favorites in your recipe rotation.

25+ Mouthwatering Broccoli Cheddar Soup Recipes to Try Today

With over 25+ variations of broccoli cheddar soup, there’s a recipe here for every occasion, dietary need, and flavor preference.

Whether you prefer the classic creamy version, a lightened-up version with extra veggies, or a bold twist with smoky bacon or tangy vegan alternatives, these recipes will inspire you to get creative in the kitchen.

Broccoli cheddar soup is the ultimate comfort food, and with all the different ways you can prepare it, you’ll never get bored of this timeless dish.

So, whether you’re cooking for yourself or preparing a meal to impress friends and family, these recipes will deliver the hearty, cheesy, and comforting flavors you crave.

Enjoy a bowl (or two) of broccoli cheddar soup, and make sure to experiment with these variations to find your perfect version!

Classic Broccoli Cheddar Soup

This comforting broccoli cheddar soup is perfect for chilly days. It’s a creamy and cheesy delight with tender broccoli florets in a rich broth base. This recipe is easy to make and a great option for a family meal or dinner party.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups half-and-half
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon garlic powder (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Stir in the flour and cook for 1-2 minutes, allowing it to form a roux (paste-like consistency).
3. Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring to a simmer and cook for 5 minutes.
4. Add the half-and-half and broccoli florets. Continue simmering for about 15 minutes, until the broccoli is tender.
5. Reduce heat to low and stir in the shredded cheddar cheese, a little at a time, until the soup is smooth and cheesy.
6. Season with salt, pepper, and garlic powder, if using. Stir well and adjust seasonings to taste.
7. Serve hot, garnished with additional cheddar cheese or fresh herbs if desired.

This classic broccoli cheddar soup is the epitome of comfort food. The combination of creamy broth, fresh broccoli, and melted cheese creates a rich and satisfying dish that’s perfect for any occasion. It can also be easily customized with additional seasonings or toppings, making it a versatile and crowd-pleasing recipe.

Vegan Broccoli Cheddar Soup

For those looking for a plant-based version of the classic broccoli cheddar soup, this vegan recipe uses cashews and nutritional yeast to create a creamy, cheesy texture without any dairy. It’s just as satisfying and full of flavor as the traditional version.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup raw cashews (soaked for 4 hours or overnight)
• 2 tablespoons nutritional yeast
• 1 teaspoon mustard (optional)
• Salt and pepper to taste
• 1/4 teaspoon turmeric (for color)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft, about 5 minutes.
2. Add the vegetable broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes, until the broccoli is tender.
3. In a blender, combine the soaked cashews, nutritional yeast, mustard, turmeric, and a bit of the broth. Blend until smooth and creamy.
4. Pour the cashew mixture into the pot with the broccoli and stir to combine. Let the soup simmer for an additional 5-10 minutes to thicken.
5. Season with salt and pepper to taste, and adjust the consistency with more broth if needed.
6. Serve hot, garnished with extra nutritional yeast or fresh herbs.

This vegan broccoli cheddar soup offers all the creamy, cheesy satisfaction of the original, but without the dairy. The cashews provide a rich, velvety base, while the nutritional yeast delivers that cheesy flavor. It’s a great way to enjoy a hearty soup that’s both healthy and full of flavor.

Broccoli Cheddar Soup with Bacon

For a hearty twist on the classic, this recipe adds crispy bacon for a smoky flavor that complements the creamy, cheesy soup perfectly. The bacon gives an added crunch and depth of flavor, making it a satisfying meal for any time of year.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 slices bacon, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the bacon fat in the pot and melt over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the flour and cook for 1-2 minutes, forming a roux.
4. Gradually add the chicken broth, stirring constantly. Bring the mixture to a simmer and cook for 5 minutes.
5. Add the heavy cream and broccoli florets, and simmer for 10-15 minutes until the broccoli is tender.
6. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
7. Season with salt and pepper to taste, and return the crispy bacon to the pot, stirring to combine.
8. Serve hot, topped with extra bacon or cheese if desired.

This bacon-infused broccoli cheddar soup takes the classic comfort food to the next level. The savory bacon balances the richness of the cheese and cream, creating a soup that’s both creamy and indulgent. It’s perfect for a cozy night in or as a show-stopping dish at your next gathering.

Broccoli Cheddar Soup with Potatoes

This hearty broccoli cheddar soup is made even more satisfying with the addition of tender potatoes. The potatoes thicken the soup naturally and add a comforting texture, making it a filling meal on its own. Perfect for those who love a thicker, more substantial soup.

Ingredients:

• 4 cups fresh broccoli florets
• 2 medium potatoes, peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups milk
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon thyme (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
2. Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 10 minutes, or until the potatoes are fork-tender.
3. Stir in the broccoli florets and continue to simmer for another 10 minutes, until the broccoli is tender.
4. Using a potato masher or immersion blender, mash some of the potatoes to thicken the soup, leaving some chunks for texture.
5. Stir in the milk and shredded cheddar cheese. Continue to cook over low heat until the cheese has melted and the soup is smooth.
6. Season with salt, pepper, and thyme to taste.
7. Serve hot, garnished with additional cheese or fresh herbs if desired.

This broccoli cheddar soup with potatoes offers an extra layer of heartiness, making it a filling and satisfying dish. The potatoes not only add a creamy texture but also enhance the flavor of the soup. It’s a great option for a comforting, all-in-one meal that’s easy to prepare.

Slow Cooker Broccoli Cheddar Soup

If you’re short on time but still want a delicious, creamy broccoli cheddar soup, this slow cooker recipe is your perfect solution. Simply set it and forget it, and you’ll have a wonderfully rich and flavorful soup ready by the time you need it.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups half-and-half
• 3 cups shredded sharp cheddar cheese
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste

Instructions:

1. In a skillet, melt the butter over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Transfer the onion and garlic to the slow cooker. Add the broccoli florets, vegetable broth, and half-and-half.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the broccoli is very tender.
4. Once the broccoli is cooked, use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer texture.
5. Stir in the shredded cheddar cheese and Dijon mustard (if using), then season with salt and pepper to taste.
6. Continue cooking for 10-15 minutes, stirring occasionally until the cheese has fully melted and the soup is creamy.
7. Serve hot, topped with extra cheese or croutons for crunch.

This slow cooker broccoli cheddar soup is ideal for busy days when you want to come home to a warm, comforting meal. It’s incredibly easy to make, requiring minimal hands-on time while delivering a rich, creamy soup. The slow cooking process allows all the flavors to meld together beautifully, ensuring a satisfying dish every time.

Spicy Broccoli Cheddar Soup

For those who enjoy a bit of heat, this spicy broccoli cheddar soup adds a kick with the inclusion of jalapeños and a touch of cayenne pepper. The creamy, cheesy base balances the heat, resulting in a bold and flavorful soup that is sure to please.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 fresh jalapeños, chopped (seeds removed for less heat)
• 2 tablespoons butter
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cups shredded sharp cheddar cheese
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and jalapeños, cooking for about 5 minutes until softened.
2. Stir in the chicken broth and bring to a boil. Add the broccoli florets and reduce the heat, simmering for about 10 minutes until the broccoli is tender.
3. Stir in the heavy cream and cayenne pepper. Simmer for an additional 5 minutes to allow the flavors to meld together.
4. Reduce the heat to low and add the shredded cheddar cheese, stirring constantly until it’s fully melted and the soup is creamy.
5. Season with salt and pepper to taste, adjusting the spice level by adding more cayenne or jalapeños if desired.
6. Serve hot, garnished with extra cheese, sour cream, or fresh cilantro for added flavor.

This spicy broccoli cheddar soup offers a fun and flavorful twist on the classic. The combination of the creamy, cheesy soup with the spicy kick from the jalapeños and cayenne pepper makes for a bold and memorable meal. It’s perfect for those who love heat and want to spice up their traditional soup.

Broccoli Cheddar Soup with Cauliflower

This version of broccoli cheddar soup incorporates cauliflower for an added layer of flavor and a creamy texture. The cauliflower blends beautifully with the broccoli, making it a lighter, yet still indulgent, twist on the classic.

Ingredients:

• 3 cups fresh broccoli florets
• 2 cups cauliflower florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups milk
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon paprika (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Add the cauliflower florets and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the cauliflower is tender.
3. Add the broccoli florets and continue to simmer for another 10 minutes until the broccoli is tender as well.
4. Use an immersion blender to blend the soup until smooth, or leave it a bit chunky for added texture.
5. Stir in the milk and shredded cheddar cheese, allowing the cheese to melt into the soup.
6. Season with salt, pepper, and paprika for extra depth of flavor.
7. Serve hot, garnished with extra cheddar or fresh herbs if desired.

This broccoli cheddar soup with cauliflower provides a creamy, comforting texture without feeling too heavy. The cauliflower adds subtle flavor and helps thicken the soup naturally, making it a great option for those looking to try something a bit different while still enjoying a rich, cheesy dish.

Keto Broccoli Cheddar Soup

For those following a low-carb or keto lifestyle, this broccoli cheddar soup is the perfect solution. It uses heavy cream and cheese to create a thick, satisfying soup without any flour or potatoes. It’s just as creamy and delicious, with a low-carb twist.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cups shredded sharp cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic over medium heat for about 5 minutes until softened.
2. Add the chicken broth and bring the mixture to a boil. Reduce the heat and add the broccoli florets, cooking for 10-15 minutes until tender.
3. Stir in the heavy cream, shredded cheddar cheese, and Parmesan cheese. Cook over low heat until the cheese is fully melted and the soup is creamy.
4. Season with salt, pepper, and red pepper flakes if desired for a bit of spice.
5. Use an immersion blender to blend the soup for a smooth texture, or leave it chunky for more texture.
6. Serve hot, garnished with extra cheese or fresh herbs if desired.

This keto broccoli cheddar soup is perfect for those who need a low-carb meal that still satisfies their cravings for creamy, cheesy comfort food. The combination of heavy cream and cheese provides the perfect rich texture while keeping it keto-friendly.

Broccoli Cheddar Soup with Carrots

This variation of broccoli cheddar soup adds shredded carrots to the mix, introducing a subtle sweetness and a vibrant color that complements the broccoli and cheese. The carrots add both flavor and nutrition, making it a well-rounded and hearty dish.

Ingredients:

• 4 cups fresh broccoli florets
• 1 cup shredded carrots
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups half-and-half
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon dried thyme (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, and shredded carrots, cooking for about 5 minutes until the vegetables soften.
2. Add the vegetable broth to the pot and bring it to a simmer. Add the broccoli florets and cook for about 10 minutes until both the broccoli and carrots are tender.
3. Stir in the half-and-half and cook for an additional 5 minutes.
4. Reduce the heat to low and add the shredded cheddar cheese. Stir continuously until the cheese is fully melted and the soup is creamy.
5. Season with salt, pepper, and thyme to taste.
6. Serve hot, garnished with extra cheese or a dollop of sour cream for extra richness.

The addition of carrots brings a nice balance of sweetness to the savory, cheesy flavors of this broccoli cheddar soup. The carrots also brighten up the dish, both visually and nutritionally. This version is perfect for those looking to add a little extra veggie goodness while still enjoying a rich and creamy soup.

Broccoli Cheddar Soup with Chicken

This hearty version of broccoli cheddar soup features tender chunks of chicken, making it a complete meal. The chicken adds protein and a savory depth of flavor, turning this classic soup into a filling, satisfying dish perfect for lunch or dinner.

Ingredients:

• 4 cups fresh broccoli florets
• 2 cups cooked chicken, diced (rotisserie chicken works great)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups chicken broth
• 2 cups half-and-half
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon garlic powder (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the chicken broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes until the broccoli is tender.
3. Add the cooked chicken to the pot and simmer for an additional 5 minutes to heat through.
4. Stir in the half-and-half and shredded cheddar cheese, allowing the cheese to melt into the soup.
5. Season with salt, pepper, and garlic powder (if using) to taste.
6. Serve hot, garnished with extra cheddar cheese or fresh herbs if desired.

This broccoli cheddar soup with chicken is the perfect solution for those looking for a more filling soup. The combination of tender chicken, fresh broccoli, and creamy cheese makes it a well-rounded meal that’s both comforting and satisfying. It’s perfect for a busy weeknight or as a hearty lunch option.

Broccoli Cheddar Soup with Leeks

This broccoli cheddar soup gets an elegant twist with the addition of leeks, which provide a subtle onion-like flavor that enhances the overall taste of the soup. The leeks balance the richness of the cheddar and add depth to the dish, making it feel both fresh and indulgent.

Ingredients:

• 4 cups fresh broccoli florets
• 1 leek, cleaned and sliced thinly (white and light green parts only)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups half-and-half
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leek, chopped onion, and garlic, and sauté for about 5-7 minutes until softened and fragrant.
2. Add the vegetable broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes, until the broccoli is tender.
3. Stir in the half-and-half and cook for an additional 5 minutes.
4. Add the shredded cheddar cheese and stir until melted and smooth.
5. Season with salt, pepper, and nutmeg to taste.
6. Use an immersion blender to blend the soup until smooth or leave it slightly chunky, depending on your preference.
7. Serve hot, garnished with extra cheese or a sprinkle of fresh herbs if desired.

The addition of leeks elevates this broccoli cheddar soup, giving it a more complex flavor profile. Their delicate sweetness and mild onion flavor pair beautifully with the richness of the cheese and the freshness of the broccoli. This variation adds a touch of sophistication to a classic comfort food.

Smoky Broccoli Cheddar Soup

If you’re a fan of smoky flavors, this broccoli cheddar soup adds a smoky twist with smoked paprika and a bit of bacon. The smoky richness pairs perfectly with the creamy cheese and tender broccoli, creating a comforting, bold-flavored soup.

Ingredients:

• 4 cups fresh broccoli florets
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups chicken broth
• 2 cups heavy cream
• 3 cups shredded sharp cheddar cheese
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the bacon fat and melt over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
3. Stir in the chicken broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes until the broccoli is tender.
4. Add the heavy cream and smoked paprika, stirring to combine.
5. Stir in the shredded cheddar cheese and cook over low heat until the cheese has melted and the soup is creamy.
6. Season with salt and pepper to taste, and add the crispy bacon back into the soup.
7. Serve hot, topped with additional bacon or a sprinkle of smoked paprika.

This smoky broccoli cheddar soup is packed with flavor. The smoked paprika adds a deep, smoky essence, while the bacon provides both a crunchy texture and savory richness. It’s the perfect choice for those who love bold, smoky flavors in their comfort food.

Vegan Broccoli Cheddar Soup

This vegan broccoli cheddar soup is a plant-based take on the classic comfort dish. It uses cashews and nutritional yeast to create a creamy, cheesy flavor without dairy. Perfect for vegans or anyone looking to enjoy a lighter version of broccoli cheddar soup without compromising on taste.

Ingredients:

• 4 cups fresh broccoli florets
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 4 cups vegetable broth
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/2 cup raw cashews, soaked for at least 4 hours or overnight
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon turmeric (optional, for color)

Instructions:

1. In a large pot, sauté the chopped onion and garlic over medium heat for about 5 minutes until softened.
2. Add the diced potato, vegetable broth, and bring to a boil. Reduce the heat to simmer and cook for about 10-15 minutes until the potatoes are tender.
3. Add the broccoli florets and cook for another 5-7 minutes until the broccoli is bright green and tender.
4. Meanwhile, blend the soaked cashews, almond milk, nutritional yeast, lemon juice, turmeric (if using), salt, and pepper in a high-speed blender until smooth and creamy.
5. Stir the cashew mixture into the pot with the broccoli and potatoes. Continue to simmer for another 5 minutes, adjusting seasoning if needed.
6. Serve hot, garnished with fresh herbs or additional nutritional yeast for extra cheesy flavor.

This vegan broccoli cheddar soup is creamy, comforting, and bursting with flavor. The cashews and nutritional yeast combine to create a wonderfully cheesy base without any dairy, while the broccoli adds a fresh, satisfying crunch. It’s perfect for anyone following a plant-based diet or seeking a lighter, vegan alternative to the classic.

Broccoli Cheddar Soup with Bacon and Crispy Onions

This version of broccoli cheddar soup combines the rich flavors of crispy bacon and caramelized onions with the classic creamy soup. The crispy bacon adds a satisfying crunch, while the onions bring a touch of sweetness to balance the savory flavors of the soup.

Ingredients:

• 4 cups fresh broccoli florets
• 4 slices bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons butter
• 4 cups chicken or vegetable broth
• 2 cups heavy cream
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 small onion, thinly sliced (for garnish)
• 1 tablespoon olive oil (for garnish)

Instructions:

1. In a large pot, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the butter to the bacon fat and melt over medium heat. Add the chopped onion and garlic, cooking for about 5 minutes until softened.
3. Stir in the chicken or vegetable broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes, until the broccoli is tender.
4. Stir in the heavy cream and shredded cheddar cheese, cooking over low heat until the cheese is melted and the soup is creamy.
5. Season with salt and pepper to taste.
6. For the crispy onions, heat olive oil in a small pan over medium heat. Add the thinly sliced onions and sauté until golden brown and crispy, about 5-7 minutes.
7. To serve, ladle the soup into bowls, top with crispy bacon and crispy onions, and enjoy!

This broccoli cheddar soup with bacon and crispy onions takes the classic recipe to the next level. The bacon adds a rich, savory crunch, while the crispy onions provide a perfect contrast to the smooth, creamy soup. It’s a hearty, flavorful dish that’s sure to be a crowd-pleaser.

Broccoli Cheddar Soup with Almonds and Coconut Milk

For a unique twist, this broccoli cheddar soup uses coconut milk for a silky texture and a hint of tropical flavor. Toasted almonds add a crunchy texture and a slight nuttiness, perfectly complementing the creamy soup and the sharp cheddar cheese.

Ingredients:

• 4 cups fresh broccoli florets
• 1/4 cup slivered almonds, toasted
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 2 cups full-fat coconut milk
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon cumin (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
2. Add the vegetable broth and bring to a simmer. Add the broccoli florets and cook for about 10 minutes, until the broccoli is tender.
3. Stir in the coconut milk and cook for an additional 5 minutes, allowing the flavors to meld together.
4. Stir in the shredded cheddar cheese, continuing to cook on low heat until the cheese is melted and the soup is creamy.
5. Season with salt, pepper, and cumin (if using) to taste.
6. To serve, ladle the soup into bowls and top with toasted almonds for a delightful crunch.

This broccoli cheddar soup with almonds and coconut milk offers a refreshing twist on the traditional recipe. The coconut milk gives the soup a creamy, slightly sweet flavor, while the toasted almonds add a crunchy contrast. It’s a perfect choice for anyone looking to try something new while still enjoying the comforting flavors of broccoli and cheddar.

Note: More recipes are coming soon!