Some of the links on this website are affiliate links, which means that if you make a purchase through these links, I may earn a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. I only recommend products I genuinely trust and believe will bring value to my readers. Also, some of the content was created with strategic use of AI tools. For more information, please visit the Privacy Policy page. Thank you for supporting my blog and helping me continue to provide valuable content.

🥦🧀🌿A velvety, rich soup layered with sharp cheddar, sweet alliums, and garden-fresh broccoli—brightened with vibrant kale or arugula for a nourishing, grown-up take on a cozy classic.

Broccoli cheddar soup is a comfort food icon. But this version goes deeper—with slow-sautéed onions and garlic, a splash of white wine, and a handful of fresh greens stirred in at the end to keep things bright and earthy. It’s creamy and familiar, yes—but also bold, garden-forward, and a bit more refined.

This is the bowl you want when the weather turns crisp and you’re harvesting the last of your brassicas. And yes—it pairs beautifully with crusty bread, herbed focaccia, or a grilled sandwich layered with garden pesto.

Why You’ll Love This Recipe 🧡

• Velvety, flavorful, and elevated beyond your average soup
• Packed with broccoli, greens, and rich cheddar
• Freezer-friendly and make-ahead smart
• Kid-friendly and garden-lover approved
• Cozy enough for fall, light enough for early spring

Quick Reference

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4–6
Dietary Info: Vegetarian, Gluten-Free option

Key Ingredients at a Glance:
🥦 Broccoli, 🧅 onion, 🧄 garlic, 🍷 dry white wine, 🧀 sharp cheddar, 🥬 kale or arugula

Ingredients 🛒

• 2 tablespoons butter or olive oil
• 1 yellow onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 2 tablespoons flour (or 1 tbsp cornstarch for GF option)
• ½ cup dry white wine (or veggie broth) 🍷
• 3 cups vegetable broth
• 3 cups chopped broccoli florets and stems 🥦
• 1 cup packed kale, arugula, or chard, chopped 🥬
• 1 cup whole milk (or unsweetened oat milk)
• 1½ cups shredded sharp white cheddar 🧀
• Salt and black pepper, to taste
• Optional: pinch of nutmeg or cayenne

Instructions 🍽️

1. Sauté the aromatics.
In a large soup pot, melt butter over medium heat. Add onion and cook until soft and translucent, about 5–6 minutes. Stir in garlic and cook 1 minute more.

2. Build the base.
Sprinkle in flour and stir to coat. Let it bubble for 1 minute, then slowly whisk in wine. Add broth and bring to a simmer.

3. Add broccoli.
Stir in chopped broccoli. Simmer uncovered 10–12 minutes, until tender.

4. Blend (optional).
Use an immersion blender to purée part or all of the soup—leave it chunky, silky, or somewhere in between.

5. Add milk, greens, and cheese.
Stir in milk and garden greens. Simmer just until greens wilt. Remove from heat and stir in cheese until melted. Season with salt, pepper, and a tiny pinch of nutmeg or cayenne.

6. Serve hot.
Garnish with more cheese, pepper, or toasted seeds. Serve with crusty bread or Fall Garden Focaccia. 🥖

Tips & Variations 🌱

• Make it vegan: Use olive oil, plant milk, and your favorite vegan cheddar
• Add protein: Stir in cooked white beans or shredded rotisserie chicken
• Extra depth: Add 1 tsp Dijon mustard or a spoonful of miso paste with the broth
• Herb boost: Finish with a handful of chopped chives, dill, or parsley

Serving Ideas & Pairings 🥣

• Serve alongside French Lentil and Carrot Stew for a soup duo
• Pair with Hungarian Cabbage Rolls or Sweet Corn Polenta
• Try with a half sandwich or simple arugula salad for lunch

Storage & Make-Ahead Tips 📦

• Fridge: Store in airtight container for 3–4 days
• Freezer: Freeze in portions for up to 2 months
• Reheat: Warm gently over low heat to preserve texture—don’t boil

Garden Reflections 🌼📓

This soup always reminds me of how garden flavors can grow up right alongside us. Broccoli and cheddar might feel nostalgic, but when paired with sharp cheese, garden greens, and a splash of white wine, it becomes something else—rooted in tradition, elevated by experience.

And in one pot, you get warmth, richness, and the green that still grows even as the light shifts. A good soup, like a good harvest, meets you exactly where you are.

Save & Share 💌

📌 Pin this recipe to your Soup Season Favorites board
📩 Subscribe here for printable soup planners, seasonal recipe guides, and cozy devotionals
🔗 Try next: Creamy Celery Root & Apple Soup, Tuscan White Bean Stew, or Stuffed Acorn Squash with Lentils