Broccoli Cheddar Soup

This is an easy recipe to whip up on a cold night. It’s flavorful, filling and great to serve to kids! Plus it’s vegetarian.

Serves: 6

Preparation Time: 30 minutes

Cooking Time: 40-45 minutes



2 bunches of broccoli (separate florets from stems)

2 tablespoons canola oil

1/2 cup white onions, diced

1/2 cup leeks, chopped

1/2 cup celery, diced

1 tablespoon garlic, chopped

1 quart of vegetable stock

1 & 1/2 cup shredded cheddar

1 cup heavy cream

2 teaspoons sherry vinegar

2 tablespoons salt

1 teaspoon white pepper

Fresh vegetables on a cutting board.


Cut broccoli florets off stems. Peel stems and chop into ½ x ½ inch pieces. Take florets and blanch in heavily salted water for 1 minute. Add florets to a bath of ice water and set aside.

Place large pot over medium high flame. Once the pot is hot add canola oil, onions, leeks, celery, garlic and broccoli stems. Sauté ingredients until they are soft (about 5-7 minutes.) Add 3 cups of vegetable stock and heavy cream to the pot and let it simmer (about 20 minutes.) Remove soup from pot, working in batches, place the soup in a blender and puree. Be very careful because the soup will be hot.

Add remaining vegetable stock to the pot and bring to a simmer (about 10-15 minutes.) Add cheddar, sherry vinegar and salt.

Pour soup into bowls and garnish with blanched florets to bowl.

Brocoli with black pepper in cheddar soup