Creamy Broccoli Cheddar Soup with Potatoes and Carrots

If you're looking for a cozy meal, this creamy broccoli cheddar soup with potatoes and carrots is just the ticket. My son, Jake, always asks for this soup when the weather turns chilly. It's the perfect blend of flavors that warms you right up and makes you feel at home.

Why You’ll Love It

• It’s a healthy broccoli cheddar potato soup packed with nutrients.
• The combination of broccoli and carrots adds a lovely color and sweetness.
• It’s easy to make, perfect for busy weeknights.
• This soup is a family favorite and sure to please everyone.

Pure Comfort

This creamy broccoli cheddar soup is pure comfort in a bowl. The rich, cheesy flavor combined with tender veggies makes it a delightful dish that brings smiles to the table.

What You Need

• 1 1 tablespoon olive oil – You can substitute with butter if preferred.
• 1 1 large yellow onion, diced – Adds sweetness to the soup.
• 2 2 cloves garlic, minced – For a fragrant base.
• 4 4 cups broccoli florets – Fresh or frozen works well.
• 2 2 medium carrots, diced – Adds color and sweetness.
• 2 2 medium potatoes, peeled and diced – Yukon Gold or Russet are great choices.
• 4 4 cups vegetable broth – Chicken broth can be used for a non-vegetarian option.
• 1 1 cup heavy cream – For a creamy texture; half-and-half can be a lighter substitute.
• 8 8 oz cheddar cheese, shredded – Use sharp cheddar for more flavor.
• to taste Salt and pepper to taste – Adjust according to preference.

Time to Cook

Prep: 15 minutes | Cook: 30 minutes | Total: 45 minutes | Difficulty: Easy | Make-Ahead: Yes, this soup can be made ahead and reheated.

Steps to Make It

1. Start by heating the olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté until it’s translucent, about 5 minutes. The aroma will fill your kitchen, making it feel inviting.
2. Next, stir in the minced garlic and cook for an additional minute until fragrant. Be careful not to let it burn; you want it just golden.
3. Add the broccoli florets, diced carrots, and potatoes to the pot. Stir everything together, letting the veggies get a little coated in the oil and onions.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes, or until the vegetables are tender. You’ll know it’s ready when the potatoes can be easily pierced with a fork.
5. Once the veggies are tender, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully transfer the mixture to a blender in batches. Just be cautious of the hot liquid.
6. Return the soup to the pot and stir in the heavy cream and shredded cheddar cheese. Cook on low heat until the cheese is melted and the soup is creamy. It should look rich and inviting.
7. Season with salt and pepper to taste. Give it a good stir and let it simmer for a few more minutes to meld the flavors together.
8. Serve hot, garnished with extra cheddar or a sprinkle of fresh herbs if desired. The soup should be creamy and delightful.

Make It Perfect

• For a thicker soup, blend in more of the vegetables.
• If you like a bit of spice, add a pinch of cayenne pepper.
• This soup pairs wonderfully with crusty bread for dipping.
• Feel free to add other veggies like cauliflower or peas for variety.

Mix It Up

• Try adding cooked chicken for a heartier meal.
• Swap out the cheddar for a mix of cheeses like Gruyère or Monterey Jack.
• For a vegan option, use coconut milk and nutritional yeast instead of cream and cheese.

Perfect Partners

• Crusty sourdough bread
• Simple green salad
• Garlic breadsticks

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FAQs

Conclusion

This creamy broccoli cheddar soup with potatoes and carrots is a comforting dish that brings warmth to any meal. It’s an easy broccoli soup that your family will love, making it a great addition to your recipe collection.

Creamy Broccoli Cheddar Soup with Potatoes and Carrots

A comforting creamy broccoli cheddar soup with tender potatoes and sweet carrots. This easy soup combines rich cheddar cheese, fresh vegetables, and a smooth texture for a warming, nutritious meal that is perfect for chilly days and busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Equipment

• Large Pot
• immersion blender
• Blender

Ingredients

  

Main

• 1 tablespoon olive oil You can substitute with butter if preferred
• 1 large yellow onion, diced Adds sweetness to the soup
• 2 cloves garlic, minced For a fragrant base
• 4 cups broccoli florets Fresh or frozen works well
• 2 medium carrots, diced Adds color and sweetness
• 2 medium potatoes, peeled and diced Yukon Gold or Russet are great choices
• 4 cups vegetable broth Chicken broth can be used for a non-vegetarian option
• 1 cup heavy cream Half-and-half can be a lighter substitute
• 8 oz cheddar cheese, shredded Use sharp cheddar for more flavor
• to taste Salt and pepper Adjust according to preference

Instructions

 

• Heat the olive oil in a large pot over medium heat until hot.
• Add the diced onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for 1 minute until fragrant, avoiding burning.
• Add broccoli florets, diced carrots, and diced potatoes; stir to coat with oil and onions.
• Pour in the vegetable broth and bring to a boil; then reduce heat and simmer for 15 minutes until vegetables are tender.
• Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a blender.
• Return soup to the pot and stir in heavy cream and shredded cheddar cheese; cook on low until cheese melts and soup is creamy.
• Season with salt and pepper to taste; simmer for a few more minutes to combine flavors.
• Serve hot, optionally garnished with extra cheddar or fresh herbs.

Keyword broccoli, carrots, Cheddar, comfort, potatoes, soup