Broccoli Cheddar Soup Recipe

Name: Broccoli Cheese Soup Recipe
Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Ingredients: 2 lbs broccoli florets (fresh or previously frozen and thawed); 1 large carrot (grated); ½ medium onion (diced (about 2/3 cup)); 2 cups chicken broth; 2 cups cream; 2 tbsp butter; 8 oz cheddar ((grated)); 1 tbsp arrowroot powder; sea salt ((to taste)); black pepper ((to taste)); bacon ((crumbled - optional topping)); cheese ((grated - optional topping)); green onions ((sliced - optional topping))

Heather Dessinger 19 Comments This post contains affiliate links. Click here to read my affiliate policy.

Cheese transforms butternut squash in to grain-free mini-pizzas, spinach into a dish worth making again and again, and plain old broccoli into hearty, belly warming goodness.

If you’ve ever encountered an opinionated eater in your home, you know that a little can go a long way in making a dish more enticing. In this recipe, cream and cheese actually serve a dual purpose – increasing the yum factor while also providing a key source of dietary fat.

One of broccoli’s primary nutrients, vitamin K1, is best absorbed when consumed with fat, so it’s a win-win. (1)

This broccoli cheese soup has a higher ratio of broccoli than most – the cheese is more or less a vehicle for getting more broccoli (and bone broth!) into little bellies. It’s super easy and kid approved – I hope your family loves it as much as we do!

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4.58 from 14 votes

Broccoli Cheese Soup Recipe

This hearty broccoli cheese soup turns plain old broccoli into belly warming goodness. It's kid-approved and so simple to make!

Course Soups & Stews

Cuisine American

Prep Time 7 minutes

Cook Time 30 minutes

Total Time 37 minutes

Calories 0kcal

Author Mommypotamus

Ingredients

2 lbs broccoli florets fresh or previously frozen and thawed
1 large carrot grated
½ medium onion diced (about 2/3 cup)
2 cups chicken broth
2 cups cream
2 tbsp butter
8 oz cheddar (grated)
1 tbsp arrowroot powder
sea salt (to taste)
black pepper (to taste)
bacon (crumbled - optional topping)
cheese (grated - optional topping)
green onions (sliced - optional topping)

Instructions

In a large pot, sauté the onion in butter until slightly softened.
Add in the broth, cream, broccoli and carrot and simmer on low until the veggies are soft – about 20 minutes.
Stir in cheese and arrowroot flour and remove from heat. Add salt and pepper to taste and allow to thicken for five minutes. If desired, blend some (or all) of the soup to make it smoother. I grab my immersion blender and give it a whir in the pot. Top with bacon or other garnish if desired and serve.

Nutrition

More Delicious Soup Recipes

Tortilla Soup – Fresh cilantro leaves and a hint of lime meld with the subtle heat of poblano and jalapeno peppers in this belly warming chicken tortilla soup recipe. It’s one of my favorite ways to use homemade bone broth and leftover whole roast chicken.

Stuffed Pepper Soup – This hearty soup is perfect for chilly winter days. You can make a double batch and freeze half for an easy meal later on, too.

National Institutes of Health. Vitamin K

About Heather Dessinger

Hi, I'm Heather Dessinger, founder of Mommypotamus.com. I'm on a mission to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

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