Struggling to find one meal the entire family will eat without a single complaint? I hear you. I’ve been there more times than I can count, standing in the kitchen while one kid pushes away the green bits and the other just wants a bowl of cereal.
That’s why I want to share our absolute favorite solution: Broccoli and Cheese Spring Soup. It’s the cozy, creamy, and yes, cheesy hero of our weeknight dinners. It turns the classic “broccoli and cheese” combo into a spoonable hug that somehow gets a “yes” from everyone at the table. If you love this flavor combination, you might also enjoy our Cheesy Broccoli Potato Soup for another comforting meal.
I promise, this isn’t a fancy, complicated recipe. It’s built for real life, with simple ingredients you probably have right now. Let’s make dinner a little easier and a lot more delicious.
Recipe Overview
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
Why Even My Picky Eaters Love This!
I know the battle. The color green on a plate can sometimes cause a full-scale dinner rebellion. But this soup is different. First, it’s blended smooth, so the texture is never a problem. The vibrant green of the broccoli florets gets mixed into a creamy, cheesy base that’s just a happy orange color.
Second, the flavor is pure comfort food. It’s rich, savory, and cheesy without being overpowering. The carrots add a touch of natural sweetness that balances everything perfectly. It’s familiar and cozy, which is exactly what makes it so kid friendly.
Our Family-Friendly Ingredient List
No special trips to the store needed! This list is all about keeping it simple and accessible for busy parents.
- 2 tablespoons butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 4 cups fresh broccoli florets (about 1 large head)
- 2 medium carrots, peeled and chopped
- 1 medium potato, peeled and cubed (Yukon Gold is great!)
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups milk (any kind you use)
- 3 cups shredded sharp cheddar cheese
How to Get the Kids Involved in Cooking This
Getting little hands involved is my secret weapon. When they help make it, they’re way more likely to try it! Here are two super simple tasks.
For younger kids, let them be the “broccoli breaker.” They can pull apart the big florets into smaller, bite-sized pieces. It’s fun and tactile! For a different kind of hands-on project, they could help assemble these easy Flaky Broccoli and Cheese Puff Pastry Pinwheels. For older kids, they can be in charge of shredding the cheese. Just make sure they’re careful with the grater.
The Full Step-by-Step Instructions
Don’t worry, it’s easier than it looks. Just follow these steps and you’ll have a pot of gold (or, you know, cheesy soup) in no time.
Broccoli and Cheese Spring Soup Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Broccoli and Cheese Spring Soup Recipe!
Nutrition Information
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until it’s soft and see-through. Add the garlic and cook for one more minute, until it smells amazing.
- Pour in the broth. Then, add the broccoli florets, chopped carrots, cubed potato, and thyme. Give it a good stir.
- Bring the pot to a boil. Then, reduce the heat to a simmer, cover the pot, and let it cook for 15-20 minutes. You’ll know it’s ready when the vegetables are very tender when poked with a fork.
- Carefully blend the soup until it’s completely smooth. You can use an immersion blender right in the pot (easiest!), or let it cool slightly and blend it in batches in a regular blender.
- Return the smooth soup to the pot if you used a blender. Stir in the milk and warm it through over low heat.
- This is the magic step! Turn off the heat. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until it’s all melted and the soup is gloriously creamy. Season with salt and pepper to your family’s taste.
Fun Twists for Different Tastes
Every family is different. Here’s how to make this soup work for your crew’s unique tastes.
For super sensitive kids, you can serve the cheese sauce on the side. Just blend the veggie soup, pour some into their bowl, and let them stir in their own cheese. For the adults or less-picky eaters, try topping bowls with crispy bacon bits, a dollop of sour cream, or a sprinkle of extra cheese. You can also stir in a cup of cooked, shredded chicken to make it a heartier main dish. If you love the idea of broccoli and cheese stuffed into a protein, you must try our Broccoli Cheese Stuffed Chicken.
Storing & Reheating (Perfect for Busy Nights)
This soup is a lifesaver for leftovers! Let it cool completely, then store it in an airtight container in the fridge for up to 4 days.
When reheating, do it gently over low heat on the stove, stirring often. If it seems too thick, just add a splash of broth or milk to thin it out. You can also reheat single portions in the microwave, stirring every 30 seconds. I don’t recommend freezing this one, as the dairy can sometimes separate when thawed.
Nutrition Notes
As a parent, I love that this tasty meal also packs a good nutritional punch. Here’s the simple breakdown:
- Packed with Vitamin C and fiber from the broccoli and carrots.
- Good source of calcium and protein from the cheese and milk.
- The potato helps make it filling and gives sustained energy.
- Using low-sodium broth lets you control the salt level.
FREQUENTLY ASKED QUESTIONS
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli florets work perfectly here. No need to thaw them first—just add them straight to the pot with the broth. It’s a great pantry shortcut.
My soup is a little grainy. What happened?
This usually happens if the soup is too hot when you add the cheese. The key is to turn off the heat before stirring in the cheese. Adding it gradually and stirring constantly helps it melt smoothly into the soup.
Can I make this soup in a slow cooker?
You can! Sauté the onions and garlic first for the best flavor, then add everything except the milk and cheese to the slow cooker. Cook on low for 6 hours or high for 3. Blend, then stir in the milk and cheese off the heat as directed.
There you have it! Our family’s go-to for turning a potentially tricky veggie into a celebrated dinner. It’s warm, satisfying, and has this magical way of bringing everyone to the table without a fuss.
I truly hope this recipe becomes a trusted favorite in your home, giving you one less thing to worry about at the end of a long day. Now, go grab that pot and get cooking!
I’d love to know if this was a hit with your family! Please leave a comment and rating below!
