Broccoli & Cheddar Soup


This creamy soup is the perfect soup to be made on a cold winter day. It can also be made vegan if you leave out the cheese and sour cream or use a vegan substitute of your choice. 



1 medium-sized yellow onion, diced small

2-4 cloves garlic, minced

1 tsp dried parsley (rosemary, thyme, or dill--you choose your favorite!)

several pinches of freshly ground pepper

1/2 tsp salt

1 pound Yukon Gold potatoes, cut into 1/2-inch chunks 

1/2 pound parsnips, peeled & cut into 1/2-inch chunks

1 bunch chopped broccoli (or about 5 cups) the stalks sliced thinly and the head chopped into small pieces 

4 cups vegetable broth (or 2 bouillon cubes mixed with 4 cups boiling water)

1 cup unsweetened almond milk (cow’s milk or your favorite choice of unsweetened milk, such as soy milk is also fine)

1/2 cup cheddar cheese, shredded

1/4 cup sour cream 



  1. In a large saucepan over medium heat, sauté the onion in a tablespoon of olive oil for 5-7 minutes, until softened. 
  2. Add the garlic, parsley, pepper and salt, and cook for another minute.
  3. Pour in the vegetable broth, potatoes, and parsnips. Cover and bring to a boil. Once boiling, lower heat and simmer for 10 minutes. 
  4. Add the broccoli and cook for 20 more minutes. 
  5. Add the almond milk and heat through. Use an immersion blender to blend the soup as much as you choose--can be nice to leave a few chunks of broccoli. If you want to puree the soup even more you can also put half the soup into the blender. 
  6. Put soup back on stove and stir in the cheddar cheese and sour cream until melted into the soup.  
  7. Adjust seasonings to your taste.