Spring Broccoli Cheddar Soup

Name: Spring Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 cups fresh broccoli florets; 1 cup chopped onion; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup milk; 2 cups shredded sharp cheddar cheese; 1 cup shredded Gruyère cheese; Salt and pepper to taste; 2 tablespoons olive oil

Highlighted under: Nourishing Home Kitchen

I love making this Spring Broccoli Cheddar Soup during the fresh and vibrant days of spring. The combination of tender broccoli and rich cheddar cheese creates a deliciously comforting dish that warms the soul. I often whip this up for family gatherings or just as a cozy lunch for myself. Its creamy texture is incredibly satisfying, and the burst of flavor from the garlic and onion lifts the soup to a whole new level. Plus, it’s a great way to sneak in some veggies while still enjoying a beloved classic!

Created by

Clara Jennings

Last updated on 2026-02-10T19:44:36.525Z

I remember the first time I made this soup. It was a sunny spring day, and the fresh broccoli looked irresistible in the market. I knew I had to create something special with it. I experimented with different cheeses until I found the perfect blend of sharp cheddar and creamy Gruyère. The result was a soup that was not only delicious but also visually appealing with its bright green hue.

One of my tips for making this soup truly shine is to blend it just until smooth but keep a few broccoli chunks for texture. This adds a delightful contrast and makes each spoonful satisfying. Plus, the seasoning plays a crucial role, so don’t shy away from tasting as you go!

Why You Will Love This Recipe
Vibrant flavor of fresh broccoli paired with creamy cheddar
Richly satisfying with a silky texture that's a hug in a bowl
Easy to make and perfect for a weeknight dinner or entertaining guests

Mastering the Blend

Blending the soup is a crucial step that determines its texture. If you’re using an immersion blender, aim for a silky smooth consistency without over-blending—you want to retain some bits of broccoli for texture. If using a countertop blender, blend in small batches to avoid overflow, and allow the hot soup to cool slightly to prevent steam buildup. Return it to the pot immediately after blending to keep it warm.

If you prefer an even chunkier soup, try blending just half of the mixture and leaving the rest intact. This offers a beautiful contrast between smooth and textured bites, enhancing the overall experience. Additionally, a sprinkle of freshly grated cheese on top after blending adds a gourmet touch and extra flavor.

Cheese Choices and Substitutions

Sharp cheddar and Gruyère are excellent choices for this recipe, as they provide a rich and nutty flavor profile. If you’re looking for a substitution, try using mozzarella for a milder taste or smoked gouda for a unique twist. Keep in mind that the melting properties of the cheese affect the soup’s creaminess, so always choose varieties that melt well for optimal results.

For a vegan version, replace the dairy with cashew cream or a store-bought alternative, and use nutritional yeast to replicate the cheesy flavor. This not only maintains the rich body of the soup but also allows you to enjoy a lighter meal without sacrificing taste.

Make-Ahead and Storage Tips

This Spring Broccoli Cheddar Soup can be made ahead of time, making it perfect for meal prepping. Store leftover soup in an airtight container in the fridge for up to 4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally to prevent sticking. Adding a splash of milk can help restore its creamy texture, especially if it thickens in the fridge.

For longer storage, consider freezing the soup. Pour it into freezer-safe containers, leaving space for expansion, and it can last for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm on the stovetop, adding extra cheese if desired for a creamy finish.

Ingredients

For the soup

4 cups fresh broccoli florets
1 cup chopped onion
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère cheese
Salt and pepper to taste
2 tablespoons olive oil

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until soft and fragrant, about 5 minutes.

Cook the Broccoli

Add the broccoli florets to the pot and stir for another 2 minutes. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 10 minutes until the broccoli is tender.

Blend the Soup

Using an immersion blender, carefully blend the soup until smooth. You can also transfer it in batches to a blender if you prefer, but return it to the pot afterward.

Add Milk and Cheese

Stir in the milk and both cheeses, allowing them to melt into the soup. Season with salt and pepper to taste. Heat for another 5 minutes, ensuring it's warm but not boiling.

Serve

Ladle the soup into bowls and enjoy it hot. Garnish with extra cheese or croutons if desired!

Pro Tips

For added depth, consider adding a pinch of nutmeg or a splash of lemon juice before serving to brighten the flavors.

Serving Suggestions

This soup shines on its own but pairs beautifully with a variety of accompaniments. Serve it alongside crusty bread or a fresh salad for a satisfying meal. For an upscale touch, drizzle a bit of truffle oil over each bowl before serving to elevate the flavors dramatically.

Garnish your bowls with chives or crispy bacon bits for an added layer of texture and flavor. A dollop of sour cream or yogurt can provide a tangy contrast that complements the richness of the cheese.

Variations to Try

To elevate this soup with different flavor profiles, consider adding a pinch of nutmeg or a dash of hot sauce during the blending phase. These accents can enhance the overall depth and complexity of the soup, making each bowl an exciting experience.

For a heartier version, incorporate cooked potatoes, carrots, or even a handful of leafy greens like spinach or kale towards the end of cooking. This not only boosts nutritional content but also makes the dish more filling without compromising its comforting qualities.

Questions About Recipes

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used, but it may alter the texture slightly. Just make sure to thaw and drain it first.

→ How can I make the soup gluten-free?

Ensure that your vegetable broth and any added seasonings are gluten-free, and you can use cornstarch to thicken the soup if desired.

→ Can I make this soup ahead of time?

Absolutely! This soup can be made ahead and stored in the fridge for up to 3 days. Just reheat gently before serving.

→ What can I serve with this soup?

Crusty bread, croutons, or a fresh salad complement this soup beautifully.