Broccoli Cheddar Soup

Servings 4


  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1/2 white onion chopped
  • 2 large carrots chopped
  • 1 large celery stalk chopped
  • 3-4 baby white potatoes peeled & chopped
  • 3 cups broccoli stems removed
  • 2 cups low sodium vegetable broth
  • 1 1/2 cups milk I used almond
  • 1/2 cup cheddar cheese OR 1/4 cup nutritional yeast to make it vegan
  • 1 tsp yellow mustard
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1 tsp salt & pepper


  1. Heat olive oil in a large soup pot over medium heat.
  2. Add in your chopped veggies & potatoes except the broccoli and sauté for 6-7 minutes. Add in broccoli and seasonings and stir to combine.
  3. Add the veggie broth and milk and bring to a simmer for 10-15 minutes.
  4. IN SMALL BATCHES, add the soup to a blender to blend or use an immersion blender. Just pulse it as you don’t want it completely blended. For more texture, remove a cup or two before blending then add it back in. Add more broth if it’s too thick.
  5. Return the blended soup to the pot and add your cheese or nutritional yeast.
  6. Season to taste and serve with more cheese and black pepper.