Classic Broccoli Cheddar Soup Recipe | DFM

Classic Broccoli Cheddar Soup


10 min.


15 min.

Serving Size

4-6 servings

This easy, irresistible soup makes broccoli shine – especially when topped with Canadian Cheddar or Gruyère cheese.


  • 1 (1-1/2 lbs/750 g) bunch of broccoli
  • 1 medium onion, chopped
  • 2 small baking potatoes, peeled and diced
  • 1 clove of garlic, minced
  • 2 cups (500 mL) reduced-sodium chicken or vegetable broth
  • 1 tsp (5 mL) grated orange rind
  • 1/2 tsp (2 mL) dried thyme
  • 1/4 tsp (1 mL) pepper
  • pinch hot pepper flakes
  • 2 cups (500 mL) milk, (approx)
  • 1/2 tsp (2 mL) salt, (approx)
  • 1 shredded Canadian cheddar or Gruyere cheese


1. Peel and chop broccoli stems and coarsely chop florets, keeping stems and florets separate (you should have about 6 cups or 1.5 L total).
2. In a pot, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper, and hot pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 minutes. Add florets; simmer, covered, for 5 minutes or until vegetables are softened.
3. Transfer to a blender or food processor in batches, or use an immersion blender in the pot and purée soup, adding milk until smooth. Return to pot, if necessary. Heat over medium heat, stirring, until steaming, but do not let boil. Stir in more milk if the soup is too thick. Season with up to 1/2 tsp (2 mL) salt. Ladle into bowls; sprinkle with cheese.


Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit


Nutrition Information
Per Serving: 13 g protein;
301 mg (27% DV) calcium;
205 calories;  8 g fat; 23 g carbohydrate; 4.4 g fiber;  375 mg sodium


  • To dress this soup up for entertaining, sprinkle the cheese on thin slices of baguette and toast under the broiler for elegant croutons, then float them in the bowls of soup.
  • Reduce broccoli to 4 cups (1 L) and add 2 cups (500 mL) chopped trimmed rapini with the florets.
  • Add 1 tbsp (15 mL) chopped fresh sage instead of the dried thyme.