Broccoli and Cheddar Soup with Light Cream
A classic comfort soup featuring fresh broccoli and sharp cheddar, lightened with reduced cream for balanced richness. This american-inspired soups (vegetarian) ready in about 45 minutes pairs butter, large, finely diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp butter
- 1 large, finely diced onion
- 3 cloves, minced garlic
- 4 cups, florets broccoli
- 4 cups vegetable broth
- 1/2 cup light cream
- 1 cup, shredded sharp cheddar cheese
- 1/4 tsp nutmeg
Instructions
- Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 large finely diced onion and cook for 5 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 4 cups broccoli florets and 4 cups vegetable broth. Bring to a simmer, cover, and cook for 15 minutes until broccoli is tender.
- Step 4: Use an immersion blender to puree the soup until completely smooth (or transfer to a blender in batches).
- Step 5: Return to low heat, stir in 1/2 cup light cream, 1 cup shredded sharp cheddar cheese, and 1/4 tsp nutmeg. Cook for 3 minutes until cheese is melted and soup is heated through.
- Step 6: Season with salt and pepper to taste before serving.
Frequently asked questions
How long does Broccoli and Cheddar Soup with Light Cream take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Broccoli and Cheddar Soup with Light Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep butter from drying out.
Can I substitute ingredients in Broccoli and Cheddar Soup with Light Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Broccoli and Cheddar Soup with Light Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Broccoli and Cheddar Soup with Light Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious. I'll definitely make it again.
- ★★★★★
Made this for a cozy dinner party and everyone loved it. The light cream makes it creamy without being heavy.
- ★★★★★
This soup is a family favorite! The cheddar is perfectly balanced and the broccoli is cooked just right.
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