Save to Pinterest This hearty soup combines tender broccoli florets and diced russet potatoes simmered in vegetable broth until perfectly soft. The vegetables are blended until mostly smooth, then enriched with whole milk, heavy cream, and shredded sharp cheddar cheese. A touch of smoked paprika and cayenne adds subtle warmth, while the Parmesan deepens the savory flavor. Ready in just 45 minutes, this vegetarian dish serves four and pairs beautifully with crusty bread.
The first time I made this soup was during a particularly brutal February when my apartment heater decided to quit. I stood over the pot, steam fogging up my glasses, and realized soup therapy is very real and very necessary.
My roommate walked in mid simmer and hovered near the stove with a spoon in hand, asking every thirty seconds if it was done yet. She ate two bowls standing up and declared this better than any restaurant version.
Ingredients
- Fresh broccoli florets: The foundation of this soup, providing that bright green flavor and necessary texture
- Russet potatoes: These break down beautifully during cooking, naturally thickening the broth without any flour
- Sharp cheddar cheese: The sharper the better here, it cuts through the cream and adds real depth
- Vegetable broth: Use a good quality one you would happily drink on its own
- Heavy cream: Essential for that luxurious mouthfeel that makes this soup feel indulgent
- Yellow onion, carrot, celery: The aromatic trio that builds a proper flavor foundation right from the start
- Butter: Two tablespoons gives the vegetables that perfect golden start
- Smoked paprika: Just enough to add warmth and depth without making it spicy
Instructions
- Start your aromatics:
- Melt butter in a large pot over medium heat, then add onion, carrot, celery, and garlic. Cook until everything softens and your kitchen starts smelling amazing.
- Add the hearty vegetables:
- Toss in your potatoes and broccoli, stir them around to coat in all those flavorful buttery juices.
- Simmer until tender:
- Pour in the vegetable broth, bring to a bubble, then drop the heat and let everything get tender for about 15 minutes.
- Blend to your liking:
- Use an immersion blender right in the pot to smooth things out, leaving some texture if you prefer bite over silkiness.
- Add the cream:
- Return to low heat and stir in the milk and heavy cream, keeping things gentle because nobody wants boiled cream in their life.
- Melt in the cheese:
- Gradually add both cheeses, stirring constantly until they disappear into the soup and make everything rich and gorgeous.
- Season perfectly:
- Taste and add salt, pepper, smoked paprika, and that pinch of cayenne until it hits exactly right.
Save to Pinterest This soup has become my go to when friends are having a rough week. There is something about being handed a bowl of hot cheesy goodness that says I care about you more than words ever could.
Making It Your Own
I have made countless variations based on what is in the crisper drawer. Adding spinach or kale at the end works beautifully, and sometimes I toss in roasted red peppers for a smoky twist.
The Perfect Texture
Learning to blend soup correctly was a game changer for me. Leave it slightly chunky if you want substance, or go completely smooth for that upscale restaurant feel that nobody will believe came from your kitchen.
Serving Suggestions
A hunk of crusty bread for dunking is practically mandatory in my house. The soup is substantial enough to stand alone but alongside a simple green salad it becomes a proper dinner.
- Crispy bacon on top transforms this entirely if you eat meat
- A drizzle of good olive oil right before serving adds restaurant quality finish
- Extra sharp cheddar as garnish never hurt anyone
Save to Pinterest There is a reason this soup lives in my regular rotation, and once you make it, you will understand exactly why.
Recipe FAQs
- → Can I make this soup ahead of time?
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Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, adding a splash of milk if needed to restore consistency.
- → Can I freeze this soup?
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Freezing is possible, though the texture may change slightly. Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I make this lighter?
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Replace heavy cream with half-and-half or use whole milk instead. Reduce the amount of cheese slightly, or use lower-fat varieties while maintaining flavor.
- → What can I serve with this soup?
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Crusty bread, garlic knots, or warm dinner rolls complement the creamy texture. A simple green salad with vinaigrette balances the richness beautifully.
- → Can I add protein to make it more filling?
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Diced cooked bacon, ham, or shredded chicken breast works well. Add these during the final heating step so they warm through without becoming tough.
- → Why did my cheese separate?
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High heat can cause cheese to separate. Always add cheese over low heat and stir constantly until melted. Avoid boiling after dairy has been added.
