You guys, if you’re wanting to get your kids into soup, this Broccoli Cheddar Soup recipe is such a good one to try! It’s packed with plant-based protein and fiber, sure, but it’s so super delish and cheesy. Plus, it’s a great family meal alongside crackers or muffins AND it also freezes wonderfully. Win, win, win.
Healthy Broccoli Cheddar Soup
I love broccoli cheddar soup but I always wish there was more protein and a little less cheese to help me stay full longer. And I’ve found that it’s super easy to tweak the ingredients just slightly by adding split peas to the mix to get the best of all of the soup worlds!
Split peas are so often overlooked as an affordable source of vegetarian protein that blends in perfectly in this broccoli soup. They are also straightforward to cook, so simply letting them simmer in broth until soft does the trick.
Each serving has almost 20 grams of protein, 10 grams of fiber, and a solid dose of Vitamin C.
TIP: My kids love to dip their crackers into their bowl and skip the spoon all together.
Ingredients You Need
To make this soup, you’ll need just a handful of simple ingredients. Here’s a quick look at what you’ll want to have on hand.
- Unsalted butter or olive oil: Either of these work to sautee the vegetables.
- Leek or onion: You can use a leek or one medium onion, peeled and diced, in place of the leek if you’d like.
- Reduced-sodium chicken or vegetable broth: To make this vegetarian, use vegetable stock. Otherwise, either work.
- Salt, garlic powder, pepper add flavor.
- Green split peas: I like to add a little bit of split peas to this soup to make it more satisfying with protein and fiber.
- Broccoli florets: You can use fresh or frozen broccoli florets in this recipe.
- Whole milk: I use whole milk here to add richness and creaminess. You can also use a nondairy plain unsweetened milk as desired.
- Grated cheddar cheese: Cheddar cheese adds the classic cheesiness to this soup. You can use grated cheese from the store or grate it yourself.
Step-by-Step Instructions
Here’s the process involved in making this easy soup recipe. Scroll down to the bottom of the post for the full information.
- Chop, soak, and drain the leek to clean(photo 1)
- Heat the butter over medium heat in a large pot. Add the leek, stir to coat, and cook. Stir in the split peas. (photo 2)
- Add the broth, salt, garlic powder, and pepper and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes. (photo 3)
- Add the broccoli and milk and cover. Turn the heat to low and cook until soft. (photo 4)
- Turn off the heat and remove the cover. Puree. Stir in the cheese and serve warm. (photo 5)
How to Make this Soup Ahead
This soup will stay fresh if stored in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer. Let thaw overnight in the fridge or use the defrost setting on the microwave.
Heat it in a pot on the stove or in a bowl in the microwave, adding a little extra water if needed to thin to your desired consistency. (It will be thick when it’s cold, just so you know!)
This is one of our favorite freezer meals to share with new parents or as part of a Meal Train.
What should I serve with this healthy soup?
We love this soup with Corn Muffins, crackers, bread, and/or fruit. Since it has protein, veggies, and cheese all in the pot, you really don’t need to serve much on the side!
Many kids may want to dip or dunk something into this soup, so that’s why I try to include a carbohydrate side.
Can I use frozen broccoli here?
Yes. In Step 4, simply reduce the cooking time to 6-8 minutes.
Tips for Helping Kids to Like Soup
I know that not all little kids like soup in theory, but there are a few ways you can make it more appealing to them. Serve small portions, which will be less intimidating especially the first time you serve the dish. Try serving soup in a small mug so they can sip it if they aren’t quite adept at using a spoon.
Offer bread sticks for dipping. Try just a little soup over rice or pasta as another way to introduce it.
It’s always okay if the kids eat a food differently than we do!
How to Store
- Store leftovers, once cooled, in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave.
- Add a little water if needed to thin slightly when reheating.
Best Tips for Success
- Look for split peas in the bulk aisle or near the rice and beans in your store.
- You can use 2% milk if you prefer.
- Adults may enjoy their servings topped with hot sauce.
- To make with frozen broccoli, in Step 4, simply reduce the cooking time to 6-8 minutes.
Related Recipes
I’d love to hear your feedback if you make this recipe, so please comment below!
Healthy Broccoli Cheddar Soup
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- 1 large leek chopped and rinsed (or 1 large onion, peeled and chopped)
- 1 quart reduced-sodium chicken broth (or vegetable broth)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 cup green split peas
- 4 cups broccoli florets
- 1/2 cup whole milk
- 1 1/2 cups grated cheddar cheese
Instructions
- Heat the butter over medium heat in a large pot. Add the leek, stir to coat, and cook for 5 minutes.
- Stir in the split peas.
- Add the broth, salt, garlic powder, and pepper and bring to a boil. Reduce to a simmer, partially cover, and cook for 30 minutes.
- Add the broccoli and milk and cover. Turn the heat to low and cook for an additional 10 minutes.
- Turn off the heat and remove the cover. Puree with an immersion blender (or let cool slightly and puree with a regular blender).
- Stir in the cheese and serve warm.
Equipment
Notes
- Store leftovers, once cooled, in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw overnight in the fridge or use the defrost setting on your microwave.
- Add a little water if needed to thin slightly when reheating.
- Look for split peas in the bulk aisle or near the rice and beans in your store.
- You can use 2% milk if you prefer.
- Serve with bread or crackers so the kids can dip and dunk as needed—which may make them more interested in eating it!
- Adults may enjoy their servings topped with hot sauce.
Nutrition
This post was first published March 2019.
Excited to make this soup! How do I prepare the leeks?
I love this recipe and have made it 3 times! Anyone make it in an instantpot yet?
My daughter loved it! and she is a picky 15month old. I also can’t cook and this was so easy and tasted good to me too! I used yellow onions….
This soup is so easy to make and delicious! My three year old asks for it on a weekly basis – and I’m thrilled he enjoys it. Thank you for this recipe!
We loved it. Thanks, Amy!
Can you make this with coconut milk or a dairy option?
I think coconut milk would be fine (though it would change the flavor a bit) or a plain nondairy unsweetened milk.
This recipe looks great! Could I substitute dried lentils for the split peas? And could coconut milk be used as a substitute for whole milk?
I haven’t tried it with lentils, but I think the flavor might not be quite the same (lentils can have a strong flavor). I think you could do coconut milk though
Just made this and my soup is very runny? Any suggestions on how to thicken it up or does it just need to sit?
Hi- I would let it sit a bit since it usually thickens a lot as it cools.
We all loved the flavor of this! Including my kids and husband. I used an immersion blender and might try a regular blender next time as the texture was a little grainy. We love a chunky soup but I think the texture in this case might be better in a regular blender. But the kids LOVED dunking this with bread!!!
Hello Amy can this recipe be made without the split peas?
It probably could but you’d want to greatly reduce the liquid (at least cut it in half or double the broccoli?) and just cook it long enough to make the broccoli tender. I worry a little that it will be very thin though
Is broccoli cheddar soup is safe to feed lil bit for 5months old baby?
This has cow’s milk in it, which is very hard for kids under 12 months to digest, so no, I would not serve this to a baby of that young of an age.
HI, I will like to try this soup, any whole milk substitution?
Thanks a lot
You could use any milk or cream or broth instead (though lower fat milk and broth won’t be as creamy)
Ho. Can i use frozen green peas instead of Split peas? Do i need to thaw? Thank you 🙂
You can, but you’d want to skip Step 2, then bring the broth to a simmer and add the broccoli. When the broccoli is almost soft, then add the peas. I’d use a 12-16 oz bag and add them straight in frozen. They are already cooked so you don’t need to cook them (or the whole soup) nearly as long. I hope that helps!
Can you use frozen broccoli that you’ve thawed out?
Frozen broccoli will be fine, but just added it in frozen, no need to thaw it first. It won’t take as long to cook since it’s already precooked though
Are you using dried split peas? Did you need to soak them?
Yes, dried and no soaking, they’ll cook in the liquid
This recipe is delicious!! Easy to make. Absolutely loved it. Will make it again.
I’m so glad!