Broccoli-Cheddar Soup

  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 adult servings
Broccoli-Cheddar Soup

Photo: Erik Putz

The traditionally indulgent broccoli-cheddar soup gets a slimming makeover with the addition of milk instead of heavy cream.


  • 1 tbsp canola oil

  • 3 garlic cloves, minced

  • 1 onion, chopped

  • 6 cups broccoli florets

  • 1 large Yukon Gold potato, peeled and finely chopped

  • 3 cups vegetable broth

  • 3 cups milk

  • 1/2 cup chopped parsley

  • 2 cups grated cheddar

  • additional cheddar, and parsley for garnishing (optional)


  • Heat a large pot over medium. Add oil, then garlic and onion. Cook until almost softened, 3 min. Stir in broccoli, potato, broth and milk. Boil, then simmer, partially covered, until potato is tender, about 10 min. Stir in parsley.

  • Purée in batches in a blender, then return to pot over medium-low. Stir in cheese. Garnish with parsley, more cheese and olive oil, if desired.

Nutrition (per serving)

Protein 21g, Carbohydrates 30g, Fat 4g, Sodium 814mg.

Soup will keep well refrigerated in a covered container up to 2 days or frozen up to 1 week. Reheat in a large pot over medium, stirring occasionally, until warmed through.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

This article was originally published on Dec 08, 2014