Creamy Broccoli and Carrot Cheddar Soup

This American lunch recipe combines authentic flavors with modern cooking techniques. Ready in 35 minutes, serves 4 people. Serve hot with a side of crusty whole-grain bread, roasted chickpeas, or a fresh green salad with vinaigrette.

Cuisine: American Type: Lunch Time: 35 min Servings: 4 Calories: 363 per serving
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Nutrition Information

Each serving contains approximately 363 calories and 19.0g of protein. Macronutrients include 29.0g carbohydrates and 19.0g fats per serving.

Per Serving

Calories
363
Protein
19.0g
Carbohydrates
29.0g
Fats
19.0g

Total

Calories
1452
Protein
76.0g
Carbohydrates
116.0g
Fats
76.0g

Ingredients

This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Broccoli
    fresh florets, cut into small bite-size pieces
  • 2.0 whole Carrots
    large, peeled and diced small
  • 1.0 whole Yukon Gold Potato
    medium, peeled and diced (natural thickener)
  • 1.0 whole Yellow Onion
    medium, finely chopped
  • 2.0 clove Garlic
    fresh, minced
  • 4.0 cup Low-Sodium Vegetable Broth
    no added sugar
  • 6.0 oz Sharp Cheddar Cheese
    block cheese, freshly grated (avoid pre-shredded)
  • 0.5 cup Plain Greek Yogurt
    non-fat or 2%, room temperature
  • 1.0 tbsp Olive Oil
    extra virgin
  • 0.5 tsp Dried Thyme
    or 1.5 tsp fresh thyme leaves
  • 0.5 tsp Sea Salt
    to taste
  • 0.25 tsp Black Pepper
    freshly ground

Instructions

Follow these 4 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Organization

  1. Remove 0.5 cup (120g) plain Greek yogurt from the refrigerator to reach room temperature.
  2. Gather equipment: Large soup pot or Dutch oven, cutting board, chef's knife, box grater, immersion blender (or standard blender), and measuring spoons.
  3. Wash 1 lb (450g) broccoli, 2 large carrots (150g), and 1 medium Yukon Gold potato (200g) under cool running water.
  4. Peel and finely chop 1 medium yellow onion (150g) and mince 2 cloves garlic.
  5. Peel and dice the carrots and potato into small, uniform 1/2-inch (1.3cm) cubes to ensure even cooking.
  6. Cut the broccoli into small bite-sized florets; trim and dice the tender parts of the stem if desired.
  7. Grate 6 oz (170g) sharp cheddar cheese from the block; set aside.
  8. Measure 4 cups (960ml) vegetable broth, 1 tbsp (15ml) olive oil, 0.5 tsp (0.5g) dried thyme, salt, and pepper.

2. Sauté Aromatics

  1. Heat 1 tbsp (15ml) olive oil in the large pot over medium heat.
  2. Add the chopped onion and a pinch of salt; cook, stirring occasionally, until softened and translucent.
  3. Stir in the minced garlic and 0.5 tsp (0.5g) dried thyme; cook until fragrant, being careful not to burn the garlic.

3. Simmer Vegetables

  1. Pour in 4 cups (960ml) low-sodium vegetable broth and scrape the bottom of the pot to release any browned bits.
  2. Add the diced carrots and potatoes to the pot.
  3. Increase heat to high to bring the liquid to a rolling boil.
  4. Reduce heat to low, cover, and simmer partially for 5 minutes to give the root vegetables a head start.
  5. Stir in the broccoli florets, cover again, and simmer for another 5 minutes or until all vegetables are completely tender when pierced with a fork.

4. Blend and Cream

  1. Remove the pot from the heat source completely to prevent curdling later.
  2. Use an immersion blender to puree about half of the soup directly in the pot (or transfer 2 cups to a blender, blend carefully, and return to pot) to create a creamy base while leaving chunky texture.
  3. Gradually stir in the 6 oz (170g) grated cheddar cheese a handful at a time, whisking constantly until fully melted and smooth.
  4. Stir in the 0.5 cup (120g) room-temperature Greek yogurt until incorporated.
  5. Taste and season with 0.5 tsp (3g) sea salt and 0.25 tsp (1g) black pepper as needed.

Plating

  1. Ladle the hot soup into warmed, wide-rimmed bowls, filling them about three-quarters full, and wipe the rims with a clean cloth for a sharp, professional look.
  2. Drizzle a small swirl of olive oil or a dollop of Greek yogurt across the surface to create a glossy, creamy contrast against the orange-green soup.
  3. Place a small pinch of freshly grated sharp cheddar in the center of the bowl, allowing it to begin melting into the hot liquid.
  4. Scatter a few fresh thyme leaves and a crack of black pepper over the cheese and yogurt to add vibrant color and aromatic freshness.
  5. Rest a slice of warm, crusty whole-grain bread on the side of the saucer or serve roasted chickpeas in a small dish alongside for added texture.

Family Beverage

Sparkling water with cucumber and mint, Unsweetened iced green tea, Fresh lemonade

Alcohol Beverage

Chilled Sauvignon Blanc, Pinot Grigio, or a light craft Pilsner

Serving Suggestions

Serve hot with a side of crusty whole-grain bread, roasted chickpeas, or a fresh green salad with vinaigrette.

Notes

For the smoothest texture, grate the cheese from a block rather than using pre-shredded varieties. Blending a portion of the cooked vegetables creates a thick, creamy base without needing heavy cream. Stirring in the dairy components after removing the pot from the heat prevents curdling.

Storage

Allow the soup to cool completely to room temperature within two hours to prevent bacterial growth. Transfer the cooled soup into clean, airtight containers and store in the refrigerator for up to 3 to 4 days.

Freezing

Pour completely cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving at least an inch of headspace for expansion. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and reheat gently over low heat, whisking vigorously to re-emulsify the yogurt and cheese if slight separation occurs.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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