This Broccoli Cheddar Soup recipe is deliciously satisfying; it comes together quick, but has slow-simmered depth of flavor.
Winter here in NoVA is a funny thing. You’ll be rolling along mid-January without so much as a snow flurry to speak of (wondering if you’ll even see a snowflake this year), and then suddenly a single storm hits and you’re three feet under.
It’s nearly all melted in two weeks and you think you’re in the clear, and then another sudden storm brings a foot of snow. It’s gone in three days, but you know how that goes; give it a week! (The good thing is, I actually like snow, so I’m not complaining.)
It’s a rollercoaster ride of snow followed by temps in the 60s. (No wonder my poor hubby hasn’t been able to shake a cough!) You don’t know if you need to put on a parka or a light sweater; turn up the heat, or crack a window to air out the house.
And then there’s the question of what to eat. Half the time I’m craving a spring salad and the other half I want to sit down to a roast chicken dinner.
This soup is a perfect choice. It’s hearty without being heavy, and filling without being stodgy. My version of this soup is gluten-free, lactose-free, and vegetarian, but feel free to add a couple cups of cooked, shredded chicken if keeping it vegetarian isn’t a concern. And you’ll hear no protest from me if you want to bump up the veggies even more; you can add two shredded carrots and two diced stalks of celery along with the onion! Total crowd-pleaser.
Head over to the GO VEGGIE blog to check out the full recipe for my Broccoli Cheddar Soup!
Disclosure: I received the GO VEGGIE products that I used in this recipe for free, and I also received compensation for developing the recipe. I am happy for the opportunity to share brands that I believe in with my readers, and I hope you enjoy my recipe. As always, opinions stated are my own.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
I’m going to make this beautiful soup asap!! I love broccoli cheddar soup and yours looks like the perfect combination of creamy and light…
I was intrigued when you said it was lactose free – how? I read the recipe and have never heard of this unflavored non-dairy “milk” unless you mean almond milk? Love how you thickened it up with that cream cheese and the mustard and Worcestershire sauce additions sounds lovely.
Kevin, Thanks, friend! Almond “milk” is my favorite non-dairy “milk” – there are many other kinds available though (soy, rice, hemp, etc.). Cream cheese is such a great thickener for creamy soup texture when you don’t want to use flour! I learned the mustard and Worcestershire addition to cheese soup or sauce from my mom. :)
A comforting bowl of soup is just what I need today. Love your dairy-free version and I learned the mustard/Worcestershire trick from my mom too :).
I’m home sick today from work, definitely going to make this for lunch!