Broccoli Cheddar Soup
This cozy, creamy broccoli cheddar soup is perfect for little ones—soft, smooth, and packed with veggies and cheesy flavor. It's easy to make, gentle on tiny tummies, and a great way to introduce green veggies in a fun, comforting way. Serve it as a warm lunch or light dinner with toast strips or fruit on the side!
Equipment
- Large saucepan or pot
- Small saucepan
- Blender or immersion blender
- Wooden spoon
- Measuring cups/spoons
Ingredients
- 2 cups broccoli florets chopped
- 1 small carrot peeled and diced
- 1 small potato peeled and diced
- 1/4 cup diced onion
- 2 cups low-sodium vegetable or chicken broth
- 1 cup milk whole milk or unsweetened non-dairy milk
- 1 cup shredded cheddar cheese
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- a pinch of salt optional - skip for babies under 1
Instructions
- Prepare the vegetables: Chop broccoli into small, toddler-friendly pieces. Peel and dice the carrot and potato. Dice the onion.
- Cook the vegetables and simmer: In a large pot, melt butter over medium heat. Add onion and sauté for 2–3 minutes until soft. Add carrot and potato, cooking for another 5 minutes while stirring now and then. Pour in the broth and add broccoli. Bring to a boil, then reduce heat and let simmer for 15 minutes, or until veggies are nice and soft.
- Make the roux: In a small saucepan, melt the remaining butter over medium heat. Stir in the flour and cook for 1–2 minutes until bubbly and golden. Slowly whisk in the milk until smooth and thickened.
- Combine and blend: Pour the milk mixture into the veggie pot and stir well. Use an immersion blender to blend the soup until smooth (or blend in batches and return to the pot).
- Add cheese and finish: Stir in shredded cheddar until fully melted. Add a pinch of salt, if desired. Let the soup cool slightly before serving.
- Serve: Spoon into a small bowl or toddler-friendly cup. For younger babies, thin with a little extra milk or broth. For older toddlers, leave a few soft chunks for texture if they prefer!
Notes
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in small portions for up to 2 months. Reheat gently on the stove or microwave in short bursts. Texture Adjustments:
For babies 6–9 months, blend until silky smooth and thin with extra milk or formula. For older toddlers, blend lightly or leave it chunkier. Allergy-Friendly Swaps:
Use dairy-free butter, milk, and cheese for a dairy-free version. Substitute gluten-free flour or cornstarch to make it gluten-free. Boost the Nutrition:
Stir in a spoonful of ground flaxseed or chia seeds for extra fiber. You can also mix in a little cooked quinoa or soft lentils for more protein. Parent Tip:
Call it something fun like “Cheesy Green Soup” or “Super Broccoli Bowl” to make it more exciting for picky eaters!
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze in small portions for up to 2 months. Reheat gently on the stove or microwave in short bursts. Texture Adjustments:
For babies 6–9 months, blend until silky smooth and thin with extra milk or formula. For older toddlers, blend lightly or leave it chunkier. Allergy-Friendly Swaps:
Use dairy-free butter, milk, and cheese for a dairy-free version. Substitute gluten-free flour or cornstarch to make it gluten-free. Boost the Nutrition:
Stir in a spoonful of ground flaxseed or chia seeds for extra fiber. You can also mix in a little cooked quinoa or soft lentils for more protein. Parent Tip:
Call it something fun like “Cheesy Green Soup” or “Super Broccoli Bowl” to make it more exciting for picky eaters!
Nutrition
Calories: 237kcalCarbohydrates: 17gProtein: 11gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 43mgSodium: 235mgPotassium: 479mgFiber: 3gSugar: 5gVitamin A: 2842IUVitamin C: 50mgCalcium: 306mgIron: 1mg
Tried this recipe?Let us know how it was!