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)

Calories 374, 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

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