Quick Recipe Version (TL;DR)

Yield: 6 servings (about 1 1/3 cups each)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Quick Ingredients

2 tbsp olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
3 garlic cloves, minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper, plus more to taste
1/4 tsp smoked paprika (optional)
4 cups low-sodium vegetable broth (or chicken broth)
1 small Yukon Gold potato, peeled and diced (about 1 cup)
6 cups broccoli florets, divided (about 1 1/2 lb)
1 cup 2% milk (or whole milk)
4 oz sharp cheddar cheese, freshly grated (about 1 heaping cup), plus more for serving
1 tsp Dijon mustard (optional)
Whole-grain bread, for serving

Do This

1. Sauté onion in olive oil over medium heat for 6–8 minutes; add garlic for 30 seconds.
2. Stir in salt, pepper, paprika, broth, and diced potato; bring to a boil, then simmer 8 minutes.
3. Add 4 cups broccoli florets; simmer 8–10 minutes until very tender.
4. Blend until smooth (immersion blender or countertop blender).
5. Stir in milk; warm gently over low heat (do not boil).
6. Off heat, stir in grated sharp cheddar (and Dijon, if using) until melted and smooth.
7. Simmer remaining 2 cups broccoli florets in the soup 3–5 minutes until crisp-tender; serve with whole-grain bread.

Why You’ll Love This Recipe

Lightened-up but still cozy and creamy, thanks to blending broccoli (and a little potato) instead of heavy cream.
Sharp cheddar brings big flavor, so you can use less and still get that classic cheddar hit.
Two textures in one bowl: silky blended soup plus tender broccoli florets at the end.
Weeknight-friendly: one pot, about 40 minutes, and easy to reheat for lunches.

Grocery List

Produce: 1 medium yellow onion, 1 head broccoli (about 1 1/2 lb florets), 3 garlic cloves, 1 small Yukon Gold potato
Dairy: 2% milk (or whole milk), sharp cheddar cheese
Pantry: olive oil, low-sodium broth (vegetable or chicken), kosher salt, black pepper, smoked paprika (optional), Dijon mustard (optional), whole-grain bread

Full Ingredients

For the soup base

2 tbsp olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
3 garlic cloves, minced
1/2 tsp kosher salt, plus more to taste
1/4 tsp ground black pepper, plus more to taste
1/4 tsp smoked paprika (optional, for gentle smoky warmth)
4 cups (960 ml) low-sodium vegetable broth or low-sodium chicken broth
1 small Yukon Gold potato, peeled and diced into 1/2-inch pieces (about 1 cup)

For the broccoli

6 cups broccoli florets, divided (about 1 1/2 lb florets)
How to divide: 4 cups for blending; 2 cups to add at the end for texture

For the creamy cheddar finish

1 cup (240 ml) 2% milk (or whole milk)
4 oz (113 g) sharp cheddar cheese, freshly grated (about 1 heaping cup)
1 tsp Dijon mustard (optional, helps round out the cheddar flavor)

To serve

Whole-grain bread, toasted if you like
Extra grated sharp cheddar and/or black pepper (optional)

Step-by-Step Instructions

Step 1: Prep the broccoli and aromatics

Chop the onion and mince the garlic. Cut broccoli into small florets; if the stems are tender, peel the tough outer layer and dice the inner stem to add with the florets (great for reducing waste). Measure out 6 cups florets total, then set aside 2 cups florets to stir in at the end.

Step 2: Sauté onion until sweet and soft

Set a large pot or Dutch oven over medium heat. Add 2 tbsp olive oil. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden at the edges, 6–8 minutes. This builds a savory-sweet base without needing extra butter or cream.

Step 3: Bloom the garlic and seasonings

Add the minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (if using). Stir constantly for 30 seconds, just until fragrant. Avoid browning the garlic, which can turn bitter.

Step 4: Simmer with broth and potato for body

Pour in 4 cups low-sodium broth and add the diced potato. Increase heat to high and bring to a boil, then reduce to a gentle simmer (medium-low). Simmer for 8 minutes, or until the potato is starting to turn tender when pierced with a fork.

Step 5: Cook broccoli until very tender

Add 4 cups of the broccoli florets (the portion for blending). Keep at a gentle simmer and cook until the broccoli is very tender and dull green, 8–10 minutes. Tender broccoli blends into a creamier, smoother soup.

Step 6: Blend until silky-smooth

Turn off the heat. Blend the soup until smooth.

Immersion blender method: Blend directly in the pot until creamy, about 1–2 minutes.

Countertop blender method: Carefully transfer soup in batches, filling the blender no more than halfway. Vent the lid (cover with a folded towel) and blend until smooth. Return to the pot.

Step 7: Add milk gently, then melt in the cheddar

Set the pot over low heat. Stir in 1 cup milk and warm the soup until it is hot but not boiling, about 2–3 minutes. Turn off the heat.

Add the grated sharp cheddar a small handful at a time, stirring after each addition until melted and smooth. If using, stir in 1 tsp Dijon mustard. Taste and adjust salt and pepper as needed.

Step 8: Finish with extra florets and serve

Stir in the remaining 2 cups broccoli florets. Bring the soup back to a gentle simmer over medium-low heat and cook until the florets are crisp-tender, 3–5 minutes (you can go longer if you prefer softer broccoli).

Ladle into bowls and top with a small pinch of extra cheddar and black pepper, if you like. Serve warm with whole-grain bread for dipping.

Pro Tips

Grate your own cheddar: Pre-shredded cheese often contains anti-caking agents that can make soups less smooth. Freshly grated melts creamier.
Keep the heat low when adding cheese: Boiling can cause cheddar to separate or turn grainy. Warm the soup, turn off the heat, then stir in cheese gradually.
Use the potato as your “light” thickener: The small potato adds body without flour or heavy cream. If you want even thicker soup, simmer an extra 2–3 minutes before blending.
Control the texture: For a more rustic soup, blend only until mostly smooth and leave tiny broccoli bits. For ultra-silky soup, blend longer and (optionally) pass through a fine-mesh sieve.
Brighten at the end: If the soup tastes a little flat, add a tiny pinch more salt or 1/2 tsp lemon juice (not too much; you don’t want to curdle the milk).

Variations

Extra-protein version: Add 1 1/2 cups shredded cooked chicken or 1 (15 oz) can cannellini beans (rinsed) and blend them in for a heartier soup.
Spicy broccoli cheddar: Add 1/8–1/4 tsp cayenne pepper with the garlic, or top bowls with thinly sliced jalapeño.
Gluten-free friendly: This recipe is naturally gluten-free as written; just serve with gluten-free bread or skip the bread.

Storage & Make-Ahead

Refrigerate: Cool soup to room temperature, then store in an airtight container for up to 4 days.

Reheat: Rewarm gently in a pot over low to medium-low heat, stirring often, until hot (aim for 165°F / 74°C). Avoid boiling to keep the cheese smooth.

Freeze: For best texture, freeze before adding the milk and cheddar (dairy-based soups can become slightly grainy after freezing). Freeze the blended broccoli-broth base for up to 3 months. Thaw overnight in the fridge, reheat gently, then add milk and cheddar off heat. If you do freeze the finished soup, it’s still safe and tasty; just reheat slowly and whisk well.

Nutrition (per serving)

Approximate, per 1/6 recipe (without bread): 260 calories; 13 g protein; 18 g carbohydrates; 16 g fat; 6 g fiber; 7 g sugars; 620 mg sodium.

Lighter Broccoli Cheddar Soup With Whole-Grain Bread