Broccoli Cheddar Soup

A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for those days when you need some extra nutritional punch.

Broccoli Cheddar Soup

I'm going to argue that this is the type of soup that needs to be made to order. While many soups and stews get more complex and enticing after a day or so in the refrigerator, I don't find that to be true when it comes to soup of the broccoli variety. Am I alone here?
A Favorite Broccoli Cheddar SoupDay-old broccoli soup always smells very strong (and not in a good way) and tastes overcooked, as if from a can. The good news is this version couldn't be simpler to make, and it's perfect for those times when I feel like I need something with a serious nutritional punch. I give the soup a bit of an unexpected twist by topping it with golden, crunchy, mustardy croutons. Which you can skip, but I wouldn't.
Broccoli Cheddar Soup Recipe

Topping Ideas

Aside from the croutons, this soup likes crusty, toasted walnut bread, or olive bread. It likes a good sheep feta in place of cheddar if that's what you happen to have on hand, or a kiss of harissa whisked into a bit of olive oil. I know people like to pair broccoli with blue cheese. Personally, I find that to be over-powering, but if you really love blue cheese, that might be another direction to explore. If you have any other ideas, let me hear them - I make this soup often enough that I need fresh angles to work!

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Broccoli Cheddar Soup

4.25 from 20 votes

Look for deeply green, tight heads of broccoli. I typically avoid any heads that have yellowing florets or seem died out. If you like a slightly creamier soup, stir in a generous dollop of creme fraiche after pureeing. You can easily make this soup vegan by using olive oil and omitting the cheese/creme fraiche, and you can make it gluten-free by doing something in place of the croutons.

  • 5-6 ounce chunk of artisan whole wheat bread, torn into little pieces (less than 1-inch), roughly 3 cups total
  • 1/4 cup melted butter or olive oil (I like 1/2 and 1/2)
  • 1 1/2 tablespoons whole grain mustard
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons unsalted butter or olive oil
  • 1 shallot, chopped
  • 1 medium onion, chopped
  • 1 large potato, peeled and cut into 1/4-inch cubes (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 3 1/2 cups light, good-tasting vegetable broth
  • 1 large head of broccoli (12 ounces or 3/4 lb.), cut into small florets
  • 2/3 cup freshly grated aged Cheddar, plus more for topping
  • 1 - 3 teaspoons whole grain mustard, to taste
  • smoked paprika, more olive oil, creme fraiche (optional)
  1. Preheat your oven to 350F degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 - 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.
  2. While the croutons are toasting, melt the butter (or olive oil) in a large saucepan over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Saute for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, just long enough for them to soften up a bit. Uncover, stir in the garlic, then the broth. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes.
  3. Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit a a time). If you are going to add any creme fraiche, this would be the time to do it. Now add more water or broth if you feel the need to thin out the soup at all. Taste and add more salt if needed.
  4. Serve sprinkled with croutons, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

Serves 4 - 6.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

Post Your Comment


Sounds wonderful, as ever, but any suggestions on how to avoid the 'after effects' of broccoli?


Sounds tasty! Love the crouton idea! I make a broccoli/leek soup (although sometimes lacking leeks I just use whatever onion family stuff I've got in the kitchen)-and accent it with creme fraiche blended with lemon juice and chives-it's nice to have the hot and cold contrast.


This looks great - love to find ways to eat broccoli. I have been experimenting with your green ginger soup - adding garlic and more stock. After I eat the first bowl as is, I puree the rest and let it sit. It definately creates different character as it rests.


Add another vote to the agree tally. Some soups and stews do get overly vegetal the next day. I have had a bias against broccoli cheddar soup because of overly- stodgy creamed versions, but yours looks wonderfully fresh.


Looking forward to making this soup! My only question is do you really have to peel the potato? In terms of nutritional content, the skin is where the healthy stuff is.


Oh yum! I cook with broccoli a lot-- I was one of those weird kids who had no problems eating anything green and strange-looking. I make a similar soup to yours; no cheddar, but I do use leek along with or instead of the onion. I love your idea of having the croûtons with mustard---I've never tried that before but now I really want to!


This looks amazing - as always, nicely done!

Tabitha (From Single to Married)

Soup sounds wonderful right now! That really looks so lovely.

Mrs. B.

well this will sure be a step up from my current broccoli soup which is "blanch broccoli in salty water, then blend broccoli with some of the cooking water and eat with goats cheese on toast". :) yours looks unfussy to make with ingredients all in my kitchen already. i'm sure it will be delicious as usual and there won't be any leftovers!


This sounds lovely and nicely helps me use up the bit of broccoli I have left from our CSA box this week. I agree that anything savory sounds wonderful right now after the overload of candy.


I'm not usually a fan of broccoli cheese soup because it's generally too cheesy. This version looks delightful and I'm sure tastes the same. Not sure you can top the croutons, but could this soup be thickened to make a better macaroni and cheese?

Andrea @ Fork Fingers Chopsticks

This looks so delicious. I would like some right now, please... I'm thinking this will make it into the rotation quite soon.

Carter @ The Kitchenette

I make broccoli soup often and we love the leftovers. I know what you mean about it smelling strong, but I only notice that right after I take the lid off the refrigerated container---once the soup has been reheated, there is no smell...except for the good ones.

Mama JJ

I think this week shall be The Week Of Soup. This, and the garlic soup from a while back, are calling my name. Thank you!

Susan Anderson

This is one of my favorite soups!! It's really a treat when I eat it... so comforting! I've never made my own, I think it's time to give it a try!

Estela @ Weekly Bite

This looks like a good and hearty soup. I agree I enjoy broccoli soup the same day it is prepared, especially if it is in a creamy format. Thanks for the tip on the crouton!


Woah - I think I managed to click on your website the very second this post went up. I was clicking back to check the ingredients for the Thai Pumpkin soup from your last post, when I saw this soup had been posted! Ok, this comment is a mouthful... anyways... YUM! I love broccoli soup and this one looks fresh and delicious.

Nora from in. Wellness

This looks and sounds so delicious, will be putting it into this weeks list of recipes to try!


Heidi - you are great! Here I am, still wholesaling tea, but I've taken my restaurant & youth teaching experiences into a local high school as their culinary arts "vocational" educator. I was stuck tonight trying to figure out what to make with my Tuesday afternoon class and voila - broccoli cheddar soup was on their list and I wanted to use a recipe without the "glop." This looks like it. Thanks so much for all of your inspirations - you keep cooking alive and engaging! All My Best, Alice

Alice Cravens

I make the broccoli soup from Anna Thomas' New Vegetarian Epicure. It tastes great the next day, and can even be frozen and taste great when reheated.


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