Broccoli Cheddar Soup

Rich and creamy broccoli cheddar soup served with homemade garlicky croutons.

This recipe is , with main ingredient


I’ve been making this broccoli cheddar soup on Instagram stories lately and folks have been asking for the recipe. The broccoli cheddar soup recipe is uber creamy because I use coconut cream.

This helps keep the dairy levels of the broccoli cheddar soup on the low side, and since cheddar cheese is lactose free, the entire soup is good for lactose sensitive people.

How To Make Broccoli Cheddar Soup

To make homemade broccoli cheddar soup, start off by cooking onions, celery, and one medium size peeled zucchini in a 4 quart pot.

After cooking for 10 minutes, add 1.5 cups of frozen cauliflower rice for a few minutes then add 40 ounces of chicken bone broth. Cook for 20 minutes then use a stick blender and puree until the soup is smooth and creamy.

Add the coconut cream, chopped broccoli florets, and cook for 15 minutes with the lid on. Remove the soup from the heat, and slowly add the cheddar cheese one handful at a time while whisking well.

Check for seasoning and serve!

How To Make Homemade Croutons

Preheat oven to 375F for the croutons. Stack 8 slices of bread and cut into crouton size.

Toss the bread pieces with 2 tablespoons of olive oil, half teaspoon each of smoked paprika, onion powder, garlic powder, and salt. Mix well and check for seasoning, you may need more spices or salt.

Add bread to a sheet tray in one single layer and bake for 20 minutes, flipping the croutons halfway through. You may need to bake a few extra minutes of the bread is not crispy.

Remove from oven and let the croutons cool down.

Try more of my comfort food recipes:




Broccoli Cheddar Soup

Course: dinner
Cuisine: American
Keyword: broccoli cheddar soup, soup
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 people
Author: Bobby Parrish

Rich and creamy broccoli cheddar soup with homemade garlicky croutons.



For the soup:

  • 1 cup white onion diced
  • 2 stalks celery chopped
  • 1 medium green zucchini peeled & chopped
  • 1.5 cup frozen cauliflower rice
  • 40 ounces chicken bone broth
  • 10 ounces coconut cream
  • 1.5 cups broccoli florets chopped
  • 1 packed cup cheddar cheese grated
  • Ghee or olive oil
  • Salt & pepper

For the croutons

  • 8 slices bread I use Base Culture
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil


  1. Preheat a large soup pot over medium heat along with 2 tablespoons of ghee or oil. Add the onion, celery, zucchini, 1/2 teaspoon salt, few cracks of pepper, and cook for 10 minutes. Add the frozen cauliflower rice and cook another 1 minutes until the veggies are very soft. Add the bone broth and bring to a gentle simmer, cover the pot with lid, and cook for 20 minutes.
  2. Use a handheld stick blender to blend the soup until it's smooth and creamy. Check for seasoning, you may need more salt, but keep in mind the cheese is a bit salty also. Add the coconut cream, broccoli to the pot, put the lid back on, and simmer for 15 minutes.
  3. Take the soup off the heat, add the cheese a little bit at a time while stirring well. Check for seasoning one more time and serve!

For the croutons

  1. Preheat oven to 375F. Meanwhile, cut the bread into crouton size pieces and add to a large bowl along with the olive oil, salt, garlic & onion powder, paprika, and mix well. Place the bread in one layer on a sheet tray and bake for 20 minutes, or until crispy and well browned. Remove from oven and allow to cool

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