creamy broccoli cheddar soup in a cup
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5 from 1 vote

Creamy Broccoli Cheddar Soup

Creamy broccoli cheddar soup made with fresh vegetables, cheddar cheese, and heavy cream. This version is gluten free using potato as a thickener.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: American
Keyword: broccoli, cheddar, soup
Servings: 8
Calories: 435kcal
Author: Ty


  • 12 oz fresh broccoli florets
  • 1 small gold potato peeled and steamed
  • 1/2 small onion diced
  • 1/2 c carrot shredded
  • 2 c mild cheddar
  • 2 c heavy cream
  • 2 c water or vegetable stock
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 vegetable bouillon cube eliminate if using stock
  • 1/2 tsp celery salt
  • 1/2 tsp white pepper
  • 1/4 tsp black pepper
  • salt to taste


  • In a large pot over medium heat, heat the olive oil. To the oil, add the onion, garlic, and carrot. Sauté for until softened; adjusting the heat so that the veggies don’t burn. Add the potato, spices, and bouillon cube. Stir well then mash the potato with a masher. Let it cook another 2 minutes stirring constantly.
  • Next, add the broccoli and water giving it a good stir. Follow with the butter then cover to simmer over medium heat for 20 minutes, give or take. The broccoli should be softened but not mushy. Drop the heat to low then mix in the heavy cream and cheddar cheese. Let it continue to simmer for 3-4 minutes while whisking until the cheese is melted. Turn off the heat and let it sit for 6-8 minutes before serving. The soup will thicken slightly as it cools.


Calories: 435kcal | Carbohydrates: 9g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 126mg | Sodium: 504mg | Potassium: 330mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2934IU | Vitamin C: 42mg | Calcium: 276mg | Iron: 1mg