Broccoli-Cheddar Soup



15 min


30 min


4 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)

  • Calories
  • 374,
  • Protein
  • 21 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 4 g,
  • Sodium
  • 814 mg.


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.