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Broccoli Soup with Cheddar and Parmesan

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Broccoli Soup with Cheddar and Parmesan

It’s warm, it’s creamy, it’s cheesy… and it’s light! Broccoli Soup with Cheddar and Parmesan is a lighter version of the usual cream of broccoli soup. I like to use a combination of cheddar and Parmesan cheese to get a sharp cheesy vibe going. In addition to the cheese, I use a small amount of whole milk rather than cream because that is all it needs.

I also use the easy vegetable stock here because I have not found a store-bought vegetable stock that I like yet. It only takes a few minutes to prep the vegetables then it simmers for 25 minutes. The stock can be made as you are prepping the soup ingredients as well, made a day or two in advance or can be frozen in ice cube trays for later use.

Now if you are not up for the “from scratch” stock (no judgement here), I suggest using chicken stock from the store. Whichever you choose, I know you will end up with a warm bowl of deliciousness.

Lastly, when I serve this Broccoli Soup, I like to shave a little extra Parmesan on top because why not and maybe sprinkle a few red pepper flakes too.

Broccoli Soup with 2 bowls of Cheddar and Parmesan

Broccoli Soup withIngredients for Cheddar and Parmesan

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Broccoli Soup with Cheddar and Parmesan

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  • Author: Lisa @ My Studio Kitchen
  • Diet: Vegetarian


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 teaspoon salt
  • 5 garlic cloves, sliced
  • 6 cups veggie broth or chicken broth
  • 11/2 pounds broccoli
  • 1 cup whole milk
  • 11/2 cups sharp cheddar cheese, grated
  • 3/4 cup Parmesan cheese, grated
  • Salt and pepper


  1. Wash broccoli, separate florets from stalk. Shave off outer 1/8-inch of tough stem then roughly chop stems into 1/2-inch pieces.
  2. Heat a large deep pan over medium-high heat, add olive oil and when hot add onions and salt. Sauté for 10-12 minutes.
  3. When onion is translucent, add garlic and cook for 1 minute then add broth and broccoli stems. Raise flame to high and bring to a boil then reduce heat to medium and continue to cook for 15 minutes or until broccoli stems are soft.
  4. Add broccoli florets and cook for 6-7 minutes more. Remove 1/2 of the broccoli florets and set aside in a bowl. Let soup cool slightly then purée in a blender in batches. (Don’t fill the blender more than halfway). Blend each batch for approximately 30 seconds until smooth.
  5. Place soup into a clean soup pan over low heat, then stir in milk, cheddar and 1/2 cup of Parmesan until incorporated. Save the rest of the Parmesan for finishing.
  6. Taste the soup then add additional salt to taste and about 20 twists of freshly ground pepper.
  7. Just before serving, stir broccoli florets back into the soup.
  8. Serve in a soup bowl with a sprinkling of grated Parmesan and some red pepper flakes (optional).
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Healthy



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