Day 209: Broccoli Potato Cheddar Soup ♥ Recipe

Broccoli Potato Cheddar Soup, another delicious soup recipe ♥ A Veggie Venture
graphic button small size size 10 Today's soup recipe: A gorgeous recipe for broccoli cheese soup, substantial enough for supper. It is rich and creamy yet not fat with empty calories. The spices build a flavor layer that many broccoli cheese soups don't have, fresh broccoli makes it all come alive. Gorgeous color! Weight Watchers Friendly. Easily Made Gluten Free. graphic button small size size 10

Way Back in 2005 When This Recipe Was First Published: This is one great soup. Let me say it differently: this is one GREAT soup. The cumin and mustard deepen and sharpen the flavor of an otherwise bland mix of vegetables. The potato softens and creams the broth. The peppers and broccoli just look pretty and taste good! It takes some time to make but can be cooked partway, then rewarmed and finished later in all of 20 minutes. For anyone watching calories, it is just as delicious without the cheese.

And Then In 2010: When I return to an early recipe from the first year of A Veggie Venture, I wonder if it will stand up to its memory. This recipe does – and more. It's a really delicious broccoli cheese soup, one to turn to again and again.

And Again in 2018: In fact? I've committed this recipe to a 3x5 card, that means it gets made again and again. With fresh bread still warm from the oven, like My Easy Everyday Bread? Heaven.

graphic button small size size 10 "This is super good!" ~ Anonymous
graphic button small size size 10 "LOVE this soup." ~ Anonymous
graphic button small size size 10 "delicious! ... will definitely make this again!" ~ Andrea


Hands-on time: 20 minutes
Time to table: 45 minutes
Makes 9 cups
For a head start, bring the vegetable broth or chicken stock to a boil in the microwave while starting the soup. For beautiful color, cook the sturdier broccoli stems along with the potatoes, adding the tender florets just for the last few minutes.

2 tablespoons butter or olive oil
1 large onion, diced
1 red bell pepper, diced
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 teaspoons cumin
1 teaspoon dry mustard
2 teaspoons kosher salt
1/2 teaspoon black pepper

6 cups vegetable stock or chicken broth
1 pound (450g) broccoli, trimmed aggressively (see TIPS), stems diced, florets reserved
1 pound (450g) Yukon gold potatoes, skins on, diced

Broccoli Florets
4 ounces (112g) cheddar cheese, grated (about 1 cup)

In a large pot or Dutch oven, heat the butter/olive oil over MEDIUM HIGH. Stir in the onion, bell pepper and garlic as they're prepped, stirring to coat with fat. then the garlic. Cook just until beginning to soften, about 10 minutes.

Meanwhile, gather the flour/spice mixtures in a small bowl; this is a keep-moving technique that can be skipped if there's no rush. Then trim and dice the broccoli stems and dice the potato. Set the broccoli florets aside. Grate the cheese.

Stir the flour/spice mixture into the onions/peppers until well combined, let cook about 1 minute (this lets the flour cook just a bit, removing a floury texture/flavor). A bit at a time, add the broth, incorporating well each time. (If you do this too fast, you'll end up with floury lumps, yuck.) Add the potatoes and broccoli stems (still reserving the top-bit florets). Bring the liquid to a boil and reduce the heat to MEDIUM. Cover and let simmer until the potatoes are cooked, about 15 minutes. (If you're cooking ahead, stop here and refrigerate until ready to serve. Return to a simmer before continuing.)

Add the broccoli florets and cheddar and let cook for 10 minutes or until the broccoli is cooked but not mushy. Taste and adjust the seasoning. Serve immediately.

2005: I think frozen broccoli would work great in this soup, too.
2005 How to agressively trim the broccoli, from this post, Technique Tip: Trimming Broccoli Aggressively: "Cut the last 1/4" from the end of the stalks, use a paring knife to trim any gnarly stumps or little branches from the stalks and then, using a vegetable peeler, peel the tough outer skin from the stalks, starting at the base of the flower and going to the end of the stalks. Some larger stalks have a fairly thick skin and may need two passes of the peeler. You can tell when you got it all when the inner flesh of the stalk is exposed, it has a softer wet-green look, with no fibers visible and a consistency like a cut radish or potato."
For a gluten-free soup, use yellow cornmeal instead of flour to thicken the soup.
No cheddar? No problem. Just choose a good melting cheese, I'm especially fond of smoked gouda.
While this soup is "best" – color-wise and texture-wise, especially with the broccoli – I'm especially fond of this soup the next day when the flavors have a chance to meld.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. This is super good! I used frozen broccoli and frozen green bell pepper. For a lower-cal version, I think you could substitute cauliflower for the potato.

  2. LOVE this soup. Made it again tonight. My aunt loves to cook and loves soup, but she's not an Internet person. I'm making her a custom cookbook for Christmas, and I'm going to include this recipe.

  3. delicious! thank you for the recipe. i subbed some roasted peppers (1/2 a pepper's worthy probably) and a teeny bit of balsamic vinegar for the mustard, as i didn't have either of the original ingredients. oh and used a local cheese as good cheddar is hard to find here in south america. will definitely make this again!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna