30+ Delicious Cheddar Broccoli Soup Recipes for Every Diet

Cheddar broccoli soup is a beloved classic that never goes out of style.

Whether you’re looking for something hearty and comforting on a cold winter day or just craving a bowl of cheesy goodness, this soup delivers on flavor and warmth.

Packed with vibrant broccoli, velvety cheese, and creamy broth, cheddar broccoli soup is the perfect balance of rich and wholesome.

In this blog post, we’ve rounded up more than 30 mouthwatering variations of cheddar broccoli soup to suit all tastes.

From traditional versions to creative twists with bacon, spice, and even garlic croutons, these recipes are sure to please every palate.

So grab your favorite pot, and let’s dive into these delectable recipes that will make you fall in love with this classic soup all over again!

30+ Delicious Cheddar Broccoli Soup Recipes for Every Diet

With over 30 different ways to make cheddar broccoli soup, there’s a recipe for every occasion, craving, and dietary need.

From comforting and creamy to spicy and bold, this collection covers all the variations you could desire.

Whether you’re making it on the stovetop, in your slow cooker, or even in an Instant Pot, these recipes are easy to follow and full of flavor.

So, next time you’re craving something cozy and cheesy, you’ll know exactly where to turn for inspiration.

Enjoy experimenting with these 30+ cheddar broccoli soup recipes and don’t be afraid to make your own unique twist along the way!

Classic Cheddar Broccoli Soup

This hearty and creamy classic cheddar broccoli soup is the perfect comfort food for chilly days. With fresh broccoli, sharp cheddar cheese, and a silky smooth base, this soup is a nutritious and satisfying meal that can be made in under 30 minutes. Whether served as a starter or a main course, it’s sure to be a family favorite.

Ingredients:

• 4 cups fresh broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
2. Add the vegetable broth and bring to a simmer. Add the broccoli florets and cook for about 10-12 minutes, until tender.
3. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly add the milk to the roux, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, until the mixture thickens, about 5 minutes.
5. Add the thickened milk mixture to the soup, stirring well. Let it simmer for another 5 minutes.
6. Stir in the shredded cheddar cheese, allowing it to melt completely. Season with salt and pepper to taste.
7. For a smoother texture, you can blend the soup with an immersion blender or in batches in a regular blender.
8. Serve hot with extra cheese or croutons on top, if desired.

This classic cheddar broccoli soup is both creamy and comforting, with a balance of rich flavors and nutritious broccoli. The sharp cheddar cheese adds a satisfying tang, while the milk and roux base create a silky texture. It’s an easy recipe to prepare, making it a go-to meal for any occasion. Whether served alone or paired with crusty bread, it’s a dish that’s sure to please both kids and adults alike.

Creamy Cheddar Broccoli Soup with Bacon

For a savory twist on the classic, this creamy cheddar broccoli soup with bacon takes comfort food to the next level. The crispy bacon adds a smoky, salty crunch that perfectly complements the creamy soup base and sharp cheddar cheese. This recipe is rich, flavorful, and will definitely become a new family favorite.

Ingredients:

• 6 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 1 tablespoon olive oil
• 3 cups chicken broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 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 it aside, leaving a small amount of bacon fat in the pot.
2. In the same pot, heat the olive oil over medium heat and add the diced onion and minced garlic. Sauté for 3-4 minutes until softened.
3. Add the chicken broth and bring the mixture to a simmer. Stir in the broccoli florets and cook for 10-12 minutes, until the broccoli is tender.
4. In a separate pan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
5. Gradually add the milk to the roux, whisking constantly until the mixture thickens, about 5 minutes.
6. Pour the milk mixture into the soup and stir to combine. Let the soup simmer for an additional 5 minutes.
7. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
8. Add the crispy bacon back into the soup, reserving a small amount for garnish.
9. Serve hot, topped with the remaining bacon pieces and extra shredded cheese if desired.

This creamy cheddar broccoli soup with bacon combines the best of both worlds – creamy, cheesy goodness with a smoky crunch. The crispy bacon adds depth and texture to the soup, while the cheddar cheese creates a velvety richness. It’s an indulgent yet comforting dish, perfect for those who love savory flavors. A great choice for a family dinner or a cozy night in.

Spicy Cheddar Broccoli Soup

If you like a little heat with your comfort food, this spicy cheddar broccoli soup will hit the spot. With the warmth of jalapeños and a kick of cayenne pepper, this soup offers a bold twist on the traditional version. Paired with creamy cheddar cheese and tender broccoli, it’s a flavor-packed bowl of comfort that will keep you coming back for more.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, deseeded and finely chopped
• 3 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeños. Sauté for 3-4 minutes until softened and fragrant.
2. Add the vegetable broth to the pot and bring to a simmer. Add the broccoli florets and cook for 10-12 minutes, until tender.
3. In a separate pan, melt the butter over medium heat. Stir in the flour to make a roux and cook for 1-2 minutes.
4. Slowly pour in the milk while whisking to avoid lumps. Continue cooking until the mixture thickens, about 5 minutes.
5. Pour the milk mixture into the soup and stir to combine. Let the soup simmer for another 5 minutes.
6. Stir in the shredded cheddar cheese until fully melted and smooth. Season with cayenne pepper, salt, and pepper to taste.
7. For a smoother consistency, use an immersion blender to blend part of the soup or blend in batches in a regular blender.
8. Serve hot, garnished with extra cheese and a sprinkle of cayenne if desired.

This spicy cheddar broccoli soup brings a whole new level of flavor with the addition of jalapeños and cayenne pepper. The heat complements the creamy texture and sharp cheddar, offering a satisfying contrast. It’s a great choice for anyone who enjoys a little spice in their comfort food. Perfect for a chilly evening, this soup will warm you up both inside and out, making it an exciting and delicious twist on a classic dish.

Cheddar Broccoli Soup with Potato

This hearty cheddar broccoli soup with potato is a comforting, filling dish that blends the rich creaminess of cheddar cheese with tender broccoli and hearty potatoes. The addition of potatoes gives this soup extra texture and makes it even more satisfying. Whether served as a meal on its own or paired with bread, this soup is sure to warm you up on a cool day.

Ingredients:

• 4 large potatoes, peeled and diced
• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10-12 minutes, until the potatoes are tender.
3. Add the broccoli florets and cook for another 5 minutes, until the broccoli is tender.
4. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Slowly add the milk to the roux, whisking constantly to avoid lumps. Continue cooking until the mixture thickens, about 5 minutes.
6. Pour the milk mixture into the soup and stir to combine. Let the soup simmer for another 5 minutes.
7. Stir in the shredded cheddar cheese until it melts completely. Season with salt and pepper to taste.
8. For a smoother texture, use an immersion blender or regular blender to puree the soup to your desired consistency.
9. Serve hot with extra cheese or croutons on top if desired.

This cheddar broccoli soup with potato is both comforting and filling. The potatoes add a hearty, creamy texture that pairs perfectly with the sharp cheddar and tender broccoli. It’s a great option for a quick weeknight dinner or a cozy weekend meal. The velvety texture and rich flavor make it a favorite for all ages, and it’s sure to become a staple in your soup repertoire.

Cheddar Broccoli Soup with Cauliflower

This unique twist on traditional cheddar broccoli soup swaps out some of the broccoli for cauliflower, adding a subtle sweetness and extra creaminess to the dish. It’s a perfect blend of vegetables, with the cauliflower enhancing the flavor and the cheddar providing a rich, comforting finish. It’s a low-carb, high-flavor alternative that will delight those looking for something a little different.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring to a simmer. Add the broccoli and cauliflower florets and cook for 10-12 minutes, until the vegetables are tender.
3. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly add the milk to the roux, whisking constantly to prevent lumps. Continue cooking until the mixture thickens, about 5 minutes.
5. Pour the milk mixture into the soup and stir to combine. Let the soup simmer for an additional 5 minutes.
6. Stir in the shredded cheddar cheese, allowing it to melt and create a creamy base. Season with salt and pepper to taste.
7. If you prefer a smoother texture, use an immersion blender or regular blender to purée part of the soup.
8. Serve hot with extra cheese and freshly cracked black pepper on top.

This cheddar broccoli soup with cauliflower is a creamy, delicious take on the classic. The cauliflower adds a mild sweetness and smoothness, balancing the sharp cheddar perfectly. It’s a comforting and healthy twist on the traditional recipe, providing extra nutrients without sacrificing flavor. This soup is a great way to enjoy more vegetables and can be made quickly for a satisfying meal that everyone will enjoy.

Cheddar Broccoli Soup with Leeks

This cheddar broccoli soup with leeks offers a delicate, aromatic flavor from the leeks that pairs wonderfully with the earthy broccoli and creamy cheddar cheese. The leeks add a subtle sweetness that balances the richness of the cheese, making this version of cheddar broccoli soup extra special. Perfect for a light yet satisfying meal, it’s a unique twist on a classic favorite.

Ingredients:

• 4 cups broccoli florets
• 2 leeks, cleaned and sliced thinly
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic, sautéing for about 5 minutes until softened and fragrant.
2. Add the vegetable broth to the pot and bring to a simmer. Add the broccoli florets and cook for 10-12 minutes until the broccoli is tender.
3. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to cook until the mixture thickens, about 5 minutes.
5. Pour the thickened milk mixture into the soup and stir to combine. Let the soup simmer for an additional 5 minutes.
6. Stir in the shredded cheddar cheese, allowing it to melt completely. Season with salt and pepper to taste.
7. For a smoother texture, blend the soup with an immersion blender or regular blender.
8. Serve hot with extra cheese on top and freshly chopped herbs for garnish if desired.

The addition of leeks to this cheddar broccoli soup adds a light, sweet flavor that enhances the richness of the cheddar and the freshness of the broccoli. The leeks bring a subtle complexity, making this soup a sophisticated twist on the traditional version. It’s perfect for those who enjoy a savory yet light soup that is still rich and satisfying. This is a great option for a comforting lunch or dinner, especially when served with a slice of crusty bread.

Cheddar Broccoli Soup with Bacon

This cheddar broccoli soup with bacon takes the classic comfort food to the next level with the savory addition of crispy bacon. The smoky flavor from the bacon complements the creamy cheddar and tender broccoli, making this soup extra indulgent. It’s a rich and hearty dish that’s perfect for a cozy evening, and the crispy bacon adds a delightful crunch to each spoonful.

Ingredients:

• 4 cups broccoli florets
• 6 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 2 tablespoons butter
• 1/4 cup flour
• 2 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 with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add olive oil to the pot with the bacon fat and sauté the chopped onion and garlic for 3-4 minutes until softened and fragrant.
3. Add the chicken broth to the pot and bring to a simmer. Add the broccoli florets and cook for 10-12 minutes, until the broccoli is tender.
4. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
5. Gradually add the milk to the roux, whisking continuously to avoid lumps. Continue to cook until the mixture thickens, about 5 minutes.
6. Pour the milk mixture into the soup, stirring to combine. Let the soup simmer for an additional 5 minutes.
7. Stir in the shredded cheddar cheese, allowing it to melt completely. Season with salt and pepper to taste.
8. Top the soup with the crispy bacon bits before serving. For extra flavor, garnish with extra cheddar cheese or fresh herbs.

This cheddar broccoli soup with bacon is the ultimate indulgence, combining the creamy, comforting flavors of cheddar and broccoli with the smoky, crispy bacon that adds a savory crunch. It’s an irresistible twist on the traditional recipe that will surely become a crowd favorite. Whether served for dinner or as a starter to a larger meal, this soup is both satisfying and full of flavor, making it the perfect choice for any occasion.

Cheddar Broccoli Soup with Almond Milk

For those looking for a dairy-free alternative, this cheddar broccoli soup made with almond milk offers a lighter version without compromising on flavor. The almond milk provides a creamy texture, while the cheddar (or dairy-free cheese) still delivers the rich, savory taste. It’s a great option for those following a dairy-free or vegan diet but still craving the comforting flavors of a traditional cheddar broccoli soup.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups unsweetened almond milk
• 2 tablespoons olive oil or dairy-free butter
• 1/4 cup flour (or gluten-free flour)
• 1 1/2 cups shredded dairy-free cheddar cheese (or regular cheddar cheese)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Add the vegetable broth to the pot and bring to a simmer. Add the broccoli florets and cook for 10-12 minutes until the broccoli is tender.
3. In a separate pan, heat olive oil or melt dairy-free butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux.
4. Slowly whisk in the almond milk to the roux, continuing to whisk to prevent lumps. Cook the mixture for 5-7 minutes until it thickens.
5. Pour the milk mixture into the soup, stirring to combine. Let the soup simmer for an additional 5 minutes.
6. Stir in the shredded dairy-free cheddar cheese (or regular cheddar cheese), allowing it to melt completely. Season with salt and pepper to taste.
7. For a smoother texture, blend part of the soup with an immersion blender or regular blender.
8. Serve the soup hot, garnished with extra cheese or fresh herbs if desired.

This cheddar broccoli soup with almond milk is a great dairy-free alternative to the classic recipe, offering a lighter, yet still creamy, version of the beloved soup. The almond milk provides a subtle nutty flavor, while the cheese adds the richness you expect from cheddar broccoli soup. Perfect for those with dietary restrictions, this version doesn’t compromise on taste and is a healthy, comforting option for anyone looking to enjoy a classic favorite with a twist.

Cheddar Broccoli Soup with Greek Yogurt

This cheddar broccoli soup with Greek yogurt is a lighter version of the traditional recipe, using Greek yogurt to replace some of the heavy cream and add a tangy depth of flavor. The yogurt gives the soup a creamy, velvety texture while keeping it rich and satisfying. It’s a healthier take on the classic that doesn’t skimp on flavor, making it a perfect option for those who want to enjoy a comfort food favorite with a little less guilt.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 1/2 cups whole milk
• 3/4 cup plain Greek yogurt
• 2 tablespoons butter
• 1/4 cup flour
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring to a simmer. Add the broccoli florets and cook for 10-12 minutes, until the broccoli is tender.
3. In a separate pan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Slowly whisk in the milk to the roux, continuing to whisk to avoid lumps. Cook for 5-7 minutes until the mixture thickens.
5. Stir in the Greek yogurt until well combined. Then pour the mixture into the soup and stir to incorporate.
6. Add the shredded cheddar cheese and stir until it melts and the soup becomes smooth. Season with salt and pepper to taste.
7. For a smoother texture, use an immersion blender or regular blender to purée the soup to your desired consistency.
8. Serve hot with extra cheese or a dollop of Greek yogurt on top.

This cheddar broccoli soup with Greek yogurt is a lighter, healthier version of the classic recipe that doesn’t skimp on flavor. The Greek yogurt adds a creamy, tangy twist, making the soup both indulgent and refreshing. It’s a great choice for anyone looking to enjoy the comforting flavors of cheddar broccoli soup while keeping things on the lighter side. This recipe is perfect for those looking for a delicious, yet healthier, take on a beloved classic.

Cheddar Broccoli Soup with Cauliflower

This cheddar broccoli soup with cauliflower is a healthy twist on the classic. Cauliflower is used as a thickening agent in place of heavy cream or flour, creating a creamy base without the extra calories. The cauliflower blends seamlessly into the soup, adding a mild flavor that complements the sharp cheddar cheese and tender broccoli. It’s a great way to sneak in some extra vegetables while still enjoying the comforting richness of a cheddar broccoli soup.

Ingredients:

• 4 cups broccoli florets
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups low-fat milk
• 2 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cauliflower and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes until the cauliflower is tender.
3. Add the broccoli florets and continue to cook for another 8-10 minutes, until the broccoli is tender as well.
4. In a separate pan, melt the butter over medium heat. Stir in the milk, bringing it to a simmer.
5. Use an immersion blender to purée the cauliflower and broccoli mixture in the pot until smooth. If using a regular blender, blend in batches.
6. Once smooth, stir in the milk mixture and bring the soup back to a simmer. Add the shredded cheddar cheese and stir until it melts completely.
7. Season with salt and pepper to taste. For a smoother texture, blend the soup further if desired.
8. Serve the soup hot, garnished with extra cheddar cheese or fresh herbs.

This cheddar broccoli soup with cauliflower is a perfect choice for those looking for a lighter, vegetable-packed version of the classic soup. The cauliflower provides a smooth, creamy base without relying on cream, making it a healthier option. The richness of the cheddar cheese paired with the delicate cauliflower and broccoli creates a comforting, delicious dish that’s perfect for any occasion. This version will satisfy your comfort food cravings while offering extra nutritional benefits.

Cheddar Broccoli Soup with Sweet Potatoes

This cheddar broccoli soup with sweet potatoes is a vibrant, nutrient-packed variation that brings a touch of natural sweetness to the dish. The sweet potatoes add a creamy texture while also enhancing the soup’s flavor with their earthy sweetness. The sharp cheddar complements the sweet potatoes perfectly, creating a balanced and flavorful soup. This recipe is great for those looking to add a little more depth and color to their typical broccoli cheddar soup.

Ingredients:

• 2 cups broccoli florets
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups low-fat milk
• 2 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the sweet potatoes and vegetable broth to the pot. Bring to a simmer and cook for about 15 minutes, until the sweet potatoes are tender.
3. Add the broccoli florets and continue to cook for an additional 8-10 minutes, until both the sweet potatoes and broccoli are fully cooked.
4. Use an immersion blender to purée the soup until smooth. If you prefer a chunkier texture, blend only part of the soup or skip blending altogether.
5. In a separate pan, melt butter over medium heat. Add the milk to the butter and bring to a simmer.
6. Stir the milk mixture into the soup, then add the shredded cheddar cheese. Stir until the cheese has melted and the soup is creamy.
7. Season with salt and pepper to taste, adjusting the seasoning as necessary.
8. Serve hot, optionally garnished with extra cheese or fresh herbs.

This cheddar broccoli soup with sweet potatoes is a delightful twist on the classic, offering a natural sweetness that enhances the overall flavor profile. The sweet potatoes provide a creamy base that blends wonderfully with the sharp cheddar cheese, while the broccoli adds texture and freshness. It’s a wholesome, hearty soup that is perfect for cozy dinners and offers a comforting way to enjoy both vegetables and cheese in one dish. The sweet potatoes not only enhance the flavor but also increase the nutritional value, making this soup both tasty and healthy.

Cheddar Broccoli Soup with Coconut Milk

This cheddar broccoli soup with coconut milk is an exotic, dairy-free alternative to the traditional cheddar broccoli soup. The coconut milk adds a subtle richness and sweetness that complements the sharp cheddar cheese beautifully. This version is perfect for those following a dairy-free or vegan diet but still craving the creamy, comforting texture of a classic cheddar broccoli soup. The coconut milk gives the soup a luxurious creaminess without the use of cream, making it both rich and light at the same time.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 2 tablespoons butter or coconut oil (for a dairy-free option)
• 2 cups shredded sharp cheddar cheese (or dairy-free cheese)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the broccoli florets and vegetable broth, bringing it to a simmer. Cook for about 10-12 minutes until the broccoli is tender.
3. Stir in the coconut milk and bring the soup back to a simmer. Allow the mixture to cook for an additional 5 minutes.
4. In a separate pan, melt the butter or coconut oil over medium heat. Stir in the shredded cheddar cheese (or dairy-free cheese) until it melts and forms a creamy consistency.
5. Pour the cheese mixture into the soup and stir to combine. Let the soup cook for a few more minutes to fully integrate the flavors.
6. Season with salt and pepper to taste, adjusting for flavor.
7. Use an immersion blender to blend the soup to your desired texture, or leave it chunky if preferred.
8. Serve hot with additional cheese or fresh herbs for garnish.

This cheddar broccoli soup with coconut milk is a fantastic dairy-free version of the beloved classic, offering a rich and creamy texture thanks to the coconut milk. The coconut flavor adds a mild sweetness that enhances the sharpness of the cheddar, creating a well-balanced and comforting dish. Whether you’re following a dairy-free or vegan lifestyle or simply want to try something different, this soup offers the same creamy goodness with a tropical twist. It’s perfect for those seeking a flavorful, dairy-free alternative that doesn’t compromise on taste.

Cheddar Broccoli Soup with Bacon

This cheddar broccoli soup with bacon combines the classic creamy cheddar and broccoli base with the smoky, savory goodness of crispy bacon. The bacon adds a flavorful crunch, balancing the richness of the soup. It’s perfect for those who love the combination of cheese and bacon and are looking for a hearty, comforting dish. With each spoonful, the crispy bacon bits bring an irresistible contrast to the smooth soup, making it an extra indulgent treat.

Ingredients:

• 4 cups broccoli florets
• 6 slices of bacon, chopped
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 2 tablespoons butter
• 2 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 some of the bacon fat in the pot.
2. Add olive oil to the pot and sauté the chopped onion and garlic in the bacon fat until softened, about 3-4 minutes.
3. Add the broccoli florets and chicken broth to the pot, bringing the mixture to a simmer. Cook for about 10 minutes, until the broccoli is tender.
4. Stir in the milk and butter, continuing to cook for another 5 minutes. Use an immersion blender to blend the soup to your desired consistency (smooth or chunky).
5. Stir in the shredded cheddar cheese, allowing it to melt and create a creamy texture.
6. Season with salt and pepper to taste.
7. Serve the soup hot, topped with the crispy bacon bits and extra cheese if desired.

This cheddar broccoli soup with bacon takes the traditional recipe to a whole new level. The addition of bacon not only adds a delicious crunch but also infuses the soup with a smoky flavor that pairs beautifully with the sharp cheddar. It’s the perfect comfort food for chilly nights, offering a balance of creamy, cheesy goodness with a savory crunch. Whether you’re looking to satisfy your cheese cravings or enjoy the rich flavors of bacon, this soup will surely be a crowd-pleaser.

Spicy Cheddar Broccoli Soup

This spicy cheddar broccoli soup is a bold twist on the classic, featuring a kick of heat that complements the creamy richness of the cheddar and broccoli. A combination of jalapeños and chili powder adds a zesty flavor that will excite your taste buds. The creamy cheddar balances the spiciness perfectly, creating a comforting yet lively soup that’s perfect for those who love a bit of heat in their dishes. It’s a great way to warm up and add some excitement to your usual cheddar broccoli soup.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, chopped (seeds removed for less heat)
• 3 cups chicken broth
• 2 cups whole milk
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 2 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and jalapeños. Sauté for 3-4 minutes, until softened and fragrant.
2. Add the broccoli florets, chicken broth, chili powder, and paprika to the pot. Bring to a simmer and cook for 10 minutes, until the broccoli is tender.
3. Stir in the milk and butter, cooking for an additional 5 minutes.
4. Use an immersion blender to purée the soup to your desired consistency (smooth or chunky).
5. Add the shredded cheddar cheese to the soup, stirring until it melts completely and the soup is creamy.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with extra shredded cheese or a sprinkle of chili flakes for extra heat.

This spicy cheddar broccoli soup offers a perfect blend of creamy, cheesy goodness and bold spice. The heat from the jalapeños and chili powder provides an exciting contrast to the richness of the cheddar cheese and the tenderness of the broccoli. It’s ideal for those who enjoy a little extra heat in their soups, offering both comfort and a flavor-packed punch. This soup will warm you up and keep you coming back for more, especially on cool evenings when you crave something a bit more adventurous.

Cheddar Broccoli Soup with Garlic Croutons

This cheddar broccoli soup with garlic croutons elevates the traditional recipe with the addition of crunchy, flavorful garlic croutons. The croutons provide the perfect texture contrast to the smooth soup, and the garlic adds an extra depth of flavor that enhances the overall experience. The soup itself is creamy and cheesy, while the croutons offer a crispy bite that makes each spoonful more satisfying. It’s a simple yet delightful way to upgrade your classic cheddar broccoli soup.

Ingredients:

• 4 cups broccoli florets
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups whole milk
• 2 tablespoons butter
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 2 cups cubed bread (day-old bread works best)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and vegetable broth to the pot, bringing it to a simmer. Cook for about 10 minutes until the broccoli is tender.
3. Stir in the milk and butter, continuing to cook for another 5 minutes.
4. Use an immersion blender to purée the soup to your desired texture (smooth or chunky).
5. Add the shredded cheddar cheese, stirring until it melts and the soup becomes creamy.
6. Season with salt and pepper to taste.
7. Meanwhile, make the garlic croutons. Preheat the oven to 375°F (190°C). Toss the cubed bread with olive oil, garlic powder, and dried thyme. Spread the bread cubes on a baking sheet and bake for 10-12 minutes, until golden and crispy.
8. Serve the soup hot, topped with garlic croutons and extra cheese if desired.

This cheddar broccoli soup with garlic croutons is a perfect balance of creamy, cheesy comfort and satisfying crunch. The garlic croutons add a burst of flavor and texture that enhances each bite, making this soup feel even more indulgent. It’s an easy way to add a homemade touch to a classic recipe and will be a hit with anyone who loves a good soup with a crispy topping. Whether you’re serving it as a meal or as an appetizer, this soup will warm you up and leave you craving more.

Note: More recipes are coming soon!