This creamy Broccoli Cheddar Soup is a wholesome, comforting dish that comes together in just 30 minutes.
Packed with fiber-rich broccoli, carrots, and plant-based coconut milk, it offers a satisfying balance of protein, vitamins, and healthy fats while keeping saturated fat low.
The velvety texture paired with sharp cheddar makes it both nourishing and indulgent—perfect for busy weeknights, meal prep, or cozy lunches without the heaviness of traditional cream-based soups.
Easy Broccoli Cheddar Soup
Equipment
- 1 Large Soup Pot or Dutch Oven
- 1 wooden spoon or spatula
- 1 Measuring Cups Set
- 1 Measuring Spoons Set
- 1 sharp knife
- 1 cutting board
- 1 cheese grater
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon garlic minced
- 1 teaspoon Dijon mustard
- 1 can 13.5 oz coconut milk
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 cup cheddar cheese shredded
- 2 cups broccoli florets chopped
- 1 cup carrots shredded (optional)
Instructions
- Create the Flavor Base: Place a large soup pot or Dutch oven over medium heat. Add the unsalted butter and let it melt completely, coating the bottom of the pot. Once melted, sprinkle in the all-purpose flour. Immediately begin whisking or stirring with a wooden spoon to form a smooth paste, also known as a roux. Cook this mixture for about 1–2 minutes to remove the raw flour taste. This step sets the foundation for the soup’s thick and creamy texture.
- Infuse with Aromatic Flavors: Stir in the minced garlic and Dijon mustard directly into the roux. Cook for about 30–45 seconds, stirring continuously, just until the garlic becomes fragrant but not browned. This step deepens the flavor and adds a subtle sharpness from the mustard, which balances the richness of the cheese and coconut milk later on.
- Build the Creamy Broth: Slowly pour in the coconut milk, whisking constantly to avoid lumps. Follow with the vegetable broth, stirring well until everything is fully combined. Once added, lower the heat to a gentle simmer. Allow the mixture to cook for about 8–10 minutes, stirring occasionally. This simmering stage helps the broth thicken slightly while the flavors begin to meld together.
- Season the Soup Base: Once the broth has simmered, sprinkle in the salt, black pepper, onion powder, paprika, and ground turmeric. Stir thoroughly so the spices distribute evenly throughout the liquid. The turmeric not only adds a golden hue but also provides anti-inflammatory benefits, while the paprika gives a subtle warmth and depth of flavor.
- Melt in the Cheese: Add the shredded cheddar cheese gradually, one small handful at a time, stirring constantly after each addition. This prevents clumping and ensures the cheese melts smoothly into the broth, creating a silky, cheesy consistency. Allow the soup to simmer gently for another 4–5 minutes, stirring often to prevent the cheese from sticking to the bottom.
- Incorporate the Vegetables: Gently stir in the chopped broccoli florets and shredded carrots. Make sure the vegetables are evenly submerged in the broth. Continue cooking the soup uncovered for about 12–15 minutes, stirring occasionally. The broccoli should turn bright green and become tender while still holding its shape, and the carrots will add natural sweetness and texture.
- Taste and Adjust: Before serving, taste the soup and adjust the seasonings if needed—adding a pinch more salt, pepper, or cheese to suit your preferences. If you prefer a thicker consistency, let the soup simmer for a few extra minutes, or mash a few broccoli pieces with the back of your spoon to release more body into the broth.
- Serve and Enjoy: Once the soup reaches your desired thickness and the vegetables are tender, remove it from the heat. Ladle the hot, creamy Broccoli Cheddar Soup into bowls and serve immediately. It pairs beautifully with crusty bread, garlic toast, or biscuits for dipping. Enjoy this cozy, nourishing meal fresh, while the cheese is melty and the flavors are at their peak.
Notes
- For best results, use fresh broccoli florets rather than frozen, as they retain more color, texture, and nutrients.
- Coconut milk provides a creamy texture without heavy cream, keeping the soup lighter and adding subtle sweetness.
- Shredding your own cheddar cheese gives a smoother melt compared to pre-shredded cheese, which often contains anti-caking agents.
- Adjust spices like paprika, turmeric, or mustard to match your preferred flavor intensity.
- This soup can be blended partially for a smoother texture or left chunky for a heartier feel.
Chef’s Secrets for Perfect Soup
Achieving the ideal Broccoli Cheddar Soup is all about layering flavors and cooking carefully.
Start with a well-cooked roux to thicken the soup evenly—this is the key to a creamy base.
Incorporate the cheese gradually while the soup simmers gently; high heat can cause cheese to separate.
When adding vegetables, don’t overcook them—bright, slightly tender broccoli adds a vibrant color and fresh bite.
For added depth, a small splash of apple cider vinegar or a pinch of nutmeg enhances the savory richness without overpowering the cheese.
Serving Suggestions for Maximum Enjoyment
This soup pairs beautifully with crunchy bread, garlic toast, or cheddar biscuits, making it a satisfying meal on its own.
For a lighter option, serve alongside a crisp green salad or roasted vegetables.
For an indulgent twist, top each bowl with crispy bacon bits or a sprinkle of toasted breadcrumbs.
A drizzle of extra virgin olive oil or a few fresh herbs, like chives or parsley, can also elevate the flavor while keeping it visually appealing for guests or family dinners.
Storage Tips to Maintain Freshness
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days.
Reheat gently on the stovetop over low heat to prevent the cheese from clumping or separating.
If the soup thickens too much in the fridge, add a splash of vegetable broth or water when reheating to restore the creamy consistency.
For longer storage, this soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating and stir well to recombine the ingredients.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes! Simply substitute the cheddar cheese with a plant-based vegan cheese alternative. The soup will remain creamy and flavorful, though the taste will be slightly different from traditional cheddar.
2. Can I use frozen broccoli instead of fresh?
Frozen broccoli works, but fresh florets are preferred for texture and color. If using frozen, reduce the simmering time to avoid mushy vegetables.
3. Can I make this soup ahead of time?
Absolutely! The soup can be prepared a day in advance. Store it in the fridge and gently reheat on the stove when ready to serve.
4. How can I make the soup thicker or thinner?
For a thicker soup, let it simmer uncovered a few extra minutes, or blend part of the soup. For a thinner consistency, add more vegetable broth or coconut milk gradually while reheating.
5. Can I add other vegetables?
Yes! Carrots are already included, but you can add cauliflower, zucchini, or even peas for extra nutrition. Just adjust the cooking time so all vegetables remain tender but not overcooked.
