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4.63 from 8 votes

Lightened-Up Broccoli Cheese Soup

This veggie-loaded broccoli cheese soup recipe is perfectly velvety and creamy without using heavy cream. Instant Pot and Crock-Pot options included in the notes below.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: budget friendly, gluten free, kid friendly, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white onion diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 medium russet potato (about 8 ounces) peeled and diced into ½-inch cubes
  • 1/2 teaspoon smoked paprika
  • 1 pound frozen broccoli florets
  • 8 ounces sharp cheddar cheese freshly grated
  • fine sea salt and freshly-ground black pepper
  • optional toppings: oyster crackers or croutons extra shredded cheese and/or sliced green onions

Instructions

  • Sauté. Heat oil in a large stockpot over medium-high heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently.
  • Simmer. Add the vegetable broth, potato, smoked paprika and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer). Cover and simmer for 10 minutes, or until the potatoes are nearly tender. Stir in the broccoli and cook for 10 minutes, or until tender.
  • Purée. Use an immersion blender to purée the soup until smooth. Or transfer the soup in batches to a traditional blender and purée until smooth.
  • Finish. Stir in the cheddar cheese until it has completely melted. Taste the soup and season with plenty of salt and pepper, as needed.
  • Serve. Serve warm with your desired toppings and enjoy!

Notes

Instant Pot Instructions: Combine the onion, carrots, garlic, veggie broth, potato, smoked paprika, and frozen broccoli florets in the bowl of an Instant Pot. Cover and pressure cook on high for 4 minutes, followed by a quick release. Continue on with steps 3-5.
Crock-Pot Instructions: Combine the onion, carrots, garlic, veggie broth, potato, smoked paprika, and frozen broccoli florets in the bowl of a large slow cooker. Cover and slow cook on low for 3-4 hours, or until the veggies are tender. Continue on with steps 3-5.