Vegetable Cheddar Cheese Soup

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This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it’s healthy comfort food.

bowl of Cheddar Cheese Soup

Soup is one of my favorite things for a go-to lunch. And this cheddar cheese soup recipe is one of my favorite soups, an all-time comfort food for me. When we were newlyweds our landlady made a soup like this often. Since my husband doesn’t like creamy soups, I loved it when Karen made it. Then I could enjoy it without feeling bad that I was making something he didn’t like.

Over the years I learned that I can have my soup and make it the way I want it, too. Once after a bout with the flu, I whipped up a batch and froze the extra.

Lo and behold! Cheddar cheese soup reheats really well in the microwave, making it a real keeper for freezer cooking. Ta-da! I can make a big batch of this soup and eat all I want!

How to make cheddar cheese soup

This cheddar cheese soup recipe will start by cooking your veggies in one pot and then making the soup base in a second pot. Start by melting your butter and the add your garlic, zucchini, carrots, and onion. You want to saute the veggies until they are tender. Then go ahead and add the broccoli and broth.

Meanwhile, melt butter in a second large pot. You will whisk in the flour and cook for a minute or two then whisk in the milk. As it simmers, this will thicken up.

How do you add cheese to soup?

Now time for the best part – the cheese! Once that has been mixed in, add in your vegetable mixture and it’s read to serve!

If I have small containers of soup in the freezer, I can easily have soup any day of the week — all year long. And any kind I like. 😉

This Cheddar Cheese Soup recipe is an adaptation of my dear landlady, Karen’s recipe. She’s also responsible for my deep and abiding love for Poblano Chiles and Cheese Enchiladas. Thank you, Karen!

bowl of cheddar cheese soup with bread

What goes good with cheese soup?

Making a soup night a success doesn’t have to be difficult.  A cheese soup goes great with some homemade bread – like this whole wheat beer bread recipe or a great grilled cheese.

It also pairs well with a simple salad like my Quick and Easy Caesar Salad Recipe.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Here are the tools that I use for this recipe:

bowl of vegetable cheddar cheese soup

3.72 from 7 votes
Vegetable Cheddar Cheese Soup
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

This recipe for Cheddar Cheese Soup is creamy and comforting. Filled with bits of zucchini, broccoli, and carrots, it’s healthy comfort food.

Course: Main Course, Soup
Cuisine: American
Keyword: broccoli cheese soup, cheddar, cheddar cheese soup, cheese soup, soup
Servings: 4
Calories: 473 kcal
Author: Jessica Fisher
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 1/2 medium zucchini grated
  • 1 carrot peeled and grated
  • 1/2 onion grated
  • 1 head broccoli chopped into mini florets
  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups grated cheddar cheese
  1. In large saucepot, melt butter. Add garlic, zucchini, carrots, and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender.
  2. Meanwhile, melt butter in large pot. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened.
  3. Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth.
  4. Serve immediately.
Recipe Notes

To freeze: cool the soup and store in meal- or individual-sized portions in the freezer, for up to 2 months. Reheat before serving.

Nutrition Facts
Vegetable Cheddar Cheese Soup
Amount Per Serving
Calories 473 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 21g131%
Cholesterol 100mg33%
Sodium 1084mg47%
Carbohydrates 19g6%
Fiber 1.8g8%
Sugar 8.5g9%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.



About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Funny I guess as some think, We still soup quite a bit in the summer. My kids can’t go a few weeks without potato soup or ghoulash or chicken noodle soup lol. This soup is right up my alley and sounds great, I just dehydrated a bunch of broccoli can’t wait to try this one!!! Thanks Michelle

  2. I love soup any time of year. I wish my family liked it as much as I do. Unfortunately I have to settle for having it in the fall and winter. This recipe looks great!

  3. AllieZirkle says

    Definately! We did chicken noodle with summer veggies on Wednesday. I also love corn chowder with fresh corn. Yum!

    This cheddar soup looks tasty!

  4. Hi dear!
    This looks SUPER delish and its going in my RECIPE BOOKMARKS NOW!

    I am currently fundraising for St. Jude Children hospital Give Thanks 5K Benefit walk! I will be participating in the Marathon on November 20th. I am asking you, along with some other fellow blog friends because I can see that you ladies have such great hearts, and your reliable!

    I’m not asking you to donate money, I’m simply asking you to spread the word. If its not too much to ask, could you please mention my fundraiser in a blog post, as well as a link to my give thanks site so people can donate. Of course if you want to donate and help out it would be GREATLY appreciated. But, PLEASE Im begging that you help me spread the word!

    Thanks so much doll!

  5. mmm that looks good!

  6. Rebecca says

    I actually have all of these ingredients in my kitchen right now. I might just have to try this for dinner tonight. Thanks for such a simple looking soup recipe.

  7. Shelah says

    We do soup in the summer. (But not stews…what’s the difference? ??))

    Every Friday night we have soup and challah bread.

    I’d puree some of this (before adding cheese since melted cheese doesn’t puree so well) so sweet babe#1 won’t complain about “things in her soup”.

  8. I love soup all year long! I think this soup would be fabulous in a bread bowl. YUM!

  9. Nancy says

    I could do soup year round but the rest of my family says no unless it’s cool weather. And, I’ll have to admit that when it is still 105 degrees at dinner time, I’d rather have a salad.

  10. Kristine says

    Can I just tell you I am pregnant with my third and this was *EXACTLY* what I was craving! I have a pot ready right now, waiting for my husband to get home so I can chow down! Thanks for the recipe!

  11. Amy says

    Fishmama….do you think this would freeze well?

  12. Amy says

    Um…..DUH! I just reread your post where you said it freezes well. SORRY!

  13. Amy says

    Made this for lunch today and it was AWESOME!!! I’ve been feeling under the weather all week and this seriously hit the spot! This will definitely be a repeat at our house 🙂

  14. I made this soup this weekend and it was great. I left out the carrots since we running low and probably put in 3 times as much zucchini because we have a ton but over all the reviews have been great and I am pleased. I also used powdered milk to make my cream sauce to keep the cost down and it turned out great.

    Thanks so much for sharing a new zucchini favorite for my little family!

    • Jessica says

      Sounds like some very creative tweaks. Good for you!

  15. I made this soup last night – it was great. I made a few changes to use up what I had on hand – I used yellow squash instead of zucchini, 1/2 of the milk was changed to chicken stock. I added extra carrots and some crispy fried rice.

    Great recipe – thanks.

  16. Amy says

    Good soup! We had it this evening. I took out some of the zucchini, carrot, onion, broth and broccoli mixture and pureed it for my 8 month old – perfect! Then finished the soup as directed for the rest of us. Also added about 1/2 cup of pre-cooked hamburger meat that I had leftover from this weekend.

    Thanks for the great recipes!

  17. P Reis says

    I made this tonight as part of the Pantry Challenge but with butternut squash as you’d mentioned earlier in the week (or last week? Brain is not remembering). It was WONDERFUL! Because it was such a different squash flavor, I made significant tweaks. First, I halved the butternut squash and roasted it (with a touch of olive oil brushed on) for 30 minutes — not long enough to make it very mushy, just long enough to give a nice roasted flavor and also allow me to still cut it into cubes (it separates from the peel easier this way too).

    I omitted the zucchini and also the broccoli. I more or less followed the rest of the instructions, adding the squash when the broccoli and zuke would have gone in EXCEPT: once I’d added the broth (I used veggie), I brought it to a boil, then simmered for about 20 minutes and took the immersion blender to the veggie mix before adding in the cheese blend. For seasonings, I used salt and pepper, nutmeg, and some cinnamon. Next time I will add some ground cloves too. I didn’t have any this time. You could also do caraway seed or go savory with rosemary, but the sweeter flavor was sounding really good to me.

    Thanks for another great recipe!

    • Jessica says

      @P Reis, I’m new to butternut soup. Do you have to puree it? I mean would most people think it was weird to have chunks of squash in the soup?

      • P Reis says

        @Jessica, No, I don’t think it would be weird at all. It’s personal preference, and I think this could be made either way. On this particular night the combination of the cheese and squash just called out for pureeing! It was super creamy and delish for a cold night.

  18. Dina says

    I’m changing my Friday night meal plan to this! So excited because I have ton of veggies in my freezer from our CSA this year. I think I’m going to add a pureed veggie to it too. I keep lots of pureed veggies in the freezer too just to stir into almost anything I’m cooking-hubby & son usually don’t have a clue they are eating an extra veggie that way. I started doing this after reading Jessica Seinfelds cook book Deceptively Delicious.
    Thanks for these great recipes!

  19. Stacey says

    This soup looks amazing! Regardless of the time of year, we have soup night every Wednesday. I usually alternate between broccoli-cheddar, chicken noodle (with extra carrots for my 3-year old), and tomato cannellini bean. This cheddar soup with vegetables is a great way to incorporate more vegetables in a way my children are familiar with. It is definitely going into the rotation.

  20. Amy says

    Can anyone tell me how many servings of soup this recipe makes? I’d love to make it for a crowd and need to figure out if I’d need to double, triple, or quadruple it!

    • Jessica says

      Since I’m the only one who really eats it, it serves one. 😉 But, realistically speaking, I’m going to say 4, depending on side dishes.

  21. Stacey says

    I just made this soup and it is really delicious. It seemed a bit thin to me, so I added some diced potatoes and a little cornstarch slurry. My girls (3 and 6) tried it and gave it a resounding thumbs up. I will serve it with cranberry-orange muffins (using the last of my frozen cranberries) for a nice, healthy kid-friendly dinner.

  22. Jenny says

    We are having this soup again tonight. I’ve made it once before and it got rave reviews. My boys love to dip chicken strips in it. We’ll have cups of soup along with chicken salad sandwiches. I really like cleaning up odds and ends of leftovers and having it come out as a nice, warm, filling dinner. Thanks!

  23. Tammi says

    I made this soup this weekend and it was fabulous. My 11 year old couldn’t get enough of it. Will definitely be making it again soon. Thank you!

  24. Betsy says

    I made the cheese soup tonight to go with a leftover broccoli,ham and rice casserole. The soup is amazing! So simple and tasty. I had to put it away so I wouldn’t eat it all before my husband got home! Thanks for the recipe!

  25. Marie says

    This sounds super yummy! I was curious about adding some potato to it. Can you add raw diced potatoes or should they be cooked first? Sounds silly, but I’m still new to cooking soups.

    • Jessica says

      @Marie, not silly at all. I typically add cubed potato when I add the other vegetables. You’ll just need to simmer longer before proceeding with the recipe.

  26. Coco says

    I hope I didn’t just miss this somewhere, but could someone tell me how big of a batch this recipe makes? I’m going to make it for the freezer, and would like to know if I need to double/triple it! Thanks!! 🙂

    • Jessica says

      I would say that it easily serves 6.

  27. Shonda says

    I LOVE this soup recipe! I’m saving my zucchini so I can make it in the winter too! One of my all time favorites!

  28. Monica says

    This has become one of my family’s favorite meals. I also made it for my freezer group. I love that it doesn’t take very long to prepare and it is so yummy. Thank you for sharing.

    • Jessica says

      Thanks for the great feedback!

  29. Sue says

    We do soup one night a week all year long. Just love soup. I made my own tomato soup with canned tomatoes and cream of celery soup plus fresh basil from my garden. Yummy!

  30. Lisa says

    Can you do fat free milk and 2% cheddar and still get good results?
    Thank you!

    • I’ve tried it with fat free milk and it was fine. Not sure about the 2% cheddar, though. If you test it, let us know?

  31. I have featured this recipe in my post September Meal Plan Pinterest Board

  32. Johanne Ross says

    Thank you for the recipe. We just made it and really loved it. We will do it again for sure.

  33. Sometimes we soup in the summer when hubby opens up the house at night to cool it down for the next day and I’m actually cold. It’s so frugal that it is hard to only serve it during the cold months. This recipe looks like a great use for the shredded zucchini I have in the freezer. Thanks – pinning it!

  34. TSandy says

    Jessica I had saved this recipe to try and DH is home sick with the flu for the third time this winter. So to be a good wife I decided to try this recipe for lunch today. I had everything I needed on hand. We both loved the soup. The flavor is really good. I added a little salt at the table but other than planning to double the broccoli next time I would make no changes.

    Living in Arizona we still eat soup and salad for dinner frequently because it’s too hot in the summer to eat a large meal. I’m planning to come back tomorrow and make a double batch of this soup again to put into the freezer. Thanks for a great recipe.

  35. Jody says

    I saw the picture you posted on instgram this week and just make it. I am anxiously awaiting it to cool so I can enjoy it for lunch! It looks and smells delicious.

  36. Michele says

    I haven’t read all the comments, but just wanted to say. I had quite a few vegies in the fridge and thought to make a quick soup tonight. This post came at the top of the search. It was divine. 5/5 of my family raving about it. Children who generally won’t eat vege eating without complaint. Husband who usually tolerates soup repeatedly praised this one. Thank you!!

  37. Chris says

    Can i use half the cheese?i i just dont have enough cheese in the house? Or should i double up the veggies if i reduce the cheese, i dont want to spoil the soup and i have to use up my whole milk i have in the fridge

  38. Kirstin says

    My family said that this soup was better than Panera’s broccoli cheddar soup. The only problem was that it curdled when it was reheated (I prepared it in the morning to eat for dinner). I used whole milk. Any suggestions to avoid curdling?

    • Hmmm… I have not had that happen. It curdled on reheat? Was fine the first time? How long was it in the fridge after making it?

      • Kirstin says

        It was fine after I made it. I let it cool, refrigerated it for no more than six hours, and then took it to another house where it was reheated. I didn’t reheat it myself, so perhaps the heat was too high or something.

  39. Mckayla says

    This looks so good! Would whole milk work? That’s the kind I’m trying to use up from my fridge. I figure with the vegetables it balances out right? 😉

  40. Pat says

    I just found this soup! 25 years ago the cook at the bowling alley made a similar soup during the winter months and it was amazing. Hers had grated cauliflower in it as well. We eat soup at least once a week. I’m adding it to my meal plan for this week! Thanks for awakening the memories!!


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