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A creamy bowl of Broccoli Jalapeño Cheddar Soup topped with fresh broccoli florets and melted cheese.

Broccoli Jalapeño Cheddar Soup

A rich, creamy, and comforting broccoli soup with a subtle jalapeño kick and plenty of sharp cheddar cheese. Perfect for cozy nights and cheese lovers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil
  • 1 medium onion finely chopped
  • 2 jalapeños seeded and minced
  • 3 cloves garlic minced
  • 4 cups broccoli florets chopped
  • 2 cups broccoli stems peeled and diced
  • 4 cups vegetable broth
  • 1 cup milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese freshly grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • salt to taste
  • black pepper to taste

Equipment

  • Large Pot
  • Immersion Blender

Method
 

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
  3. Stir in the jalapeños and garlic, cooking for about 1 minute until fragrant.
  4. Add the broccoli florets and stems, then pour in the vegetable broth.
  5. Bring to a gentle boil, reduce heat, and simmer for 15–20 minutes until the broccoli is very tender.
  6. Blend the soup until smooth using an immersion blender or a countertop blender in batches.
  7. Return the soup to low heat and stir in the milk and heavy cream.
  8. Gradually add the cheddar cheese, stirring constantly until melted and creamy.
  9. Season with smoked paprika, nutmeg, salt, and black pepper to taste. Simmer gently for 5 minutes.
  10. Remove from heat and serve hot, garnished with extra cheddar, jalapeños, or broccoli if desired.

Notes

For a milder soup, reduce the amount of jalapeño. For extra heat, leave some seeds in or add a pinch of cayenne pepper.