Recipe of the Month: Broccoli and Cheddar Soup

broccoli-cheddar-soupI had fully intended to come up with a Christmas themed recipe this month.  But, time seemed to get the best of me!  The pumpkin cake I posted last month (it’s now on the blog, if you’re new to this newsletter) is an excellent dessert option for Christmas, so that frees me up to introduce you to this classic broccoli and cheddar soup.

This soup was a version of the one that my grandfather used to make when I was a kid… It was my very favourite soup, but unfortunately when he passed away, so did the recipe.  Growing up, I was incredibly kitchen challenged, and so even something as simple as this soup would have been very difficult to achieve.  In the last decade, since I started teaching myself to cook and learned how to work from basic, fresh ingredients, I was finally able to put together a soup that my Grandpa would be proud of… And now it’s yours to enjoy too!

Classic Broccoli and Cheddar Soup


2 tbsp butter
1/4c. red onion, diced
1 clove garlic
1 small potato cut up (I leave the skins on, because I’m lazy…)
1.5c. prepared chicken stock
2c. chopped broccoli
1/2c. heavy whipping cream***
1/2c. shredded cheddar cheese
Salt and pepper to taste

***Note:  You can sub in milk or half-and-half for the heavy whipping cream, but watch you don’t boil the milk – it will scald and taste awful.  Heavy whipping cream, because of its fat content, can be boiled and not get ruined.


1. In a pot, melt the butter and once it’s hot enough, add in the onions and garlic.  Saute them for about 3-4 minutes, just to get them softened.

2. Add in the chopped broccoli and potato to the pot, and pour the chicken stock overtop.

3. Bring ingredients to a boil, then reduce heat and simmer for 10 minutes, until the potatoes are cooked.

4. Carefully, using an immersion blender, blend up the contents of the pot.  You might want to let the soup cool for 10 minutes off the stove before doing this step.  The soup mixture might be chunky, this is ok…  You will re-blend it once the whipping cream goes in (but you don’t want actual whipped cream in your soup, I’m sure).

5. Add in your heavy whipping cream, and then blend again (just a little bit!) until your vegetables are finely mixed and not chunky.  Check seasoning, and add your salt and pepper if you need to.

6. Return to the stove and heat until warm, just before serving, stir in cheddar cheese and then portion into bowls.  Garnish with sour cream and more cheese, if you wish.




About this series:  The food series was born out of my love of food – and my desire to share my kid friendly, husband approved recipes with all of you!  If you need the full story, I talk about why I started this series in the first place over here.  Every month in my newsletter, I release a new recipe – that same day, I will make public last month’s recipe here on this blog.  So, even if you’re afraid of another email in your inbox (don’t be, I promise I’m not annoying!) you can have access to a new thing to try.  If you ever give it a whirl, please let me know in the comments how it went for you and your family!  I look forward to sharing this little part of my life with you all!