Broccoli Cheddar Soup Recipe

A Yummy Way To Get Your Kids To Eat Their Broccoli

Broccoli Cheddar Soup Recipe

What a way to get kids to eat their broccoli-puree it into a soup, and add some cheese!  I love this recipe in that it isn't very heavy on the milk, but uses potatoes instead to add richness and to thicken it up. If you want to freeze this soup, just prepare it without adding the sour cream and add once you thaw and re-heat.  Just don't let it boil or the cream will curdle.  Use a really good quality, strong cheese for the best flavor and you can even top it with crispy bacon to take it over the top if you wish.


1 cup chopped onions
1 clove minced garlic
1/2 cup chopped celery
2 1/2 cups chicken broth
3 cups broccoli florets
1 cup peeled, cubed Yukon Gold potatoes
1/2 cup low fat sour cream
3/4 cup aged Cheddar, shredded
1/2 tsp ground thyme
1/2 tsp fresh cracked pepper
1/2 tsp Worcestershire sauce
1/4 tsp salt
4 dashes hot pepper sauce (or more, to taste)

  Saute the onions, garlic, and celery in a bit of oil in a large soup pot until they are soft. Add the chicken broth, potatoes, and 2 cups of the broccoli. Bring to a boil, then cover and simmer for about 10 minutes until the veggies are softened.

  Steam the remaining cup of broccoli in your microwave until crisp tender and drain.

  Using an immersion blender, blender or food processor, blend the soup until it is coarsely pureed. Pour it back into the pot. Stir in the sour cream, cheese, remaining broccoli, thyme, pepper, Worcestershire sauce, salt, and hot pepper sauce.

  Stir and continue to heat through. Don't let it boil, or the sour cream might curdle. This soup also doesn't freeze well but keeps in the fridge for a few days and makes really great leftovers.

Makes 4-6 servings

Adapted from Loonyspoons

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom