Virginia Blue Ridge Broccoli Cheddar Soup - Standard Recipe
You Will Need
- Virginia Blue Ridge Broccoli Cheddar Soup
- 4 cups chicken or vegetable broth (32 oz.)
- 1 cup heavy cream of half & half (8 oz.)
- 1 cup shredded cheddar cheese (4 oz.)
(optional vegetable additions: 2 cups chopped, fresh or frozen broccoli or cauliflower, or 5 oz package of fresh baby spinach plus 1 cup broth, as needed)
Here's What You Do
- In a 3 or 4-quart pot, bring broth to a boil. Reduce heat. Stir in soup mix and optional vegetable additions plus 1 cup broth as needed.
- Return to a simmer, cover, and cook for 30 minutes.
- Remove from heat. Stir in cream and cheese. Return to stovetop, cover, and cook on low for 10 minutes.
- For thicker soup use a hand immersion blender to puree the soup, or gently mash the vegetables with a fork, stir well, and serve.
Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.
Cooking & Nutrition Tips
Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.
Reducing Sodium?
All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.
Chicken Prep Options
Starting with raw chicken? Simmer boneless, skinless chicken breasts in water or broth for 12–15 minutes, until cooked through (165°F). Let rest briefly, then shred or dice and add to the soup.
Shortcut: Use shredded rotisserie chicken or leftover cooked chicken.
Boosting Protein?
Blend cottage cheese directly into the base for a creamy, high-protein foundation. Try adding shredded chicken, using bone broth instead of veggie broth, incorporating white beans, or stirring in Greek yogurt.
Cutting Calories/Fat?
Swap for cream + cheese: Blend 1 cup nonfat milk with 1 avocado
Top with: Diced cucumber and Greek yogurt instead of sour cream
More Veggies?
Add: 2 cups chopped broccoli, cauliflower, or spinach
Pro tip: Blend veggies with 1 cup broth before adding for a creamy base
Interested in whole grains or extra fiber?
Blend cannellini beans or cauliflower into the base, or stir in cooked brown rice, quinoa, or barley.
Serving and Garnish Ideas
Top with crispy bacon bits, extra shredded sharp cheddar, chives, croutons, or a drizzle of chili oil for heat. Serve in bread bowls, with crusty baguette slices, garlic bread, grilled cheese sandwiches, or a simple side salad to make it a complete, hearty meal.
Cooking Methods
Slow Cooker
We do not recommend using a slow cooker due to the short cooking time on the stovetop.
Pressure Cooker
We do not recommend using a pressure cooker due to the short cooking time on the stovetop.
Dietary Adaptations
These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.
Vegan
You Will Also Need:
- 6 cups vegetable broth (48 oz.)
- 1 large white potato, peeled and diced or 1 crown broccoli, well chopped.
- 1 cup shredded non-dairy cheddar cheese (4 oz.)
- Optional: ½ cup of Walnuts, chopped)
Here’s What You Do:
- In a 3 or 4-quart pot, bring broth to boil. Reduce heat. Stir in soup mix and vegetable addition (potato or broccoli) plus 1 cup broth, as needed.
- Simmer, covered for 25 minutes.
- Stir in non-dairy cheese, cover and keep on low heat for 10 minutes longer.
- Garnish each serving with walnuts, if desired.
*For a creamier version add 1 cup cream or non-dairy cream substitute for the last 10 minutes of cooking
Vegetarian
This soup is vegetarian as prepared, with no changes required.
Gluten Free
This soup is naturally gluten free when prepared as directed. No special substitutions are needed.
Dairy Free
For cream-based soups: use lower-fat dairy, almond milk, soy milk, coconut milk, or preferred dairy replacement.
Recipe Variations
Looking to switch things up? A few simple tweaks can make this recipe your own.
Chilled Summer Soup:
Prepare the soup as directed, leaving out the cheese and simmering about 10 minutes longer. Chill overnight, then puree with an immersion blender or potato masher. Serve cold with diced cucumber and a dollop of sour cream.
Broccoli Boost:
Stir in 1–2 cups frozen broccoli (or fresh florets) while the soup cooks for a stronger broccoli flavor and extra vegetables.
Veggie-Packed Version:
Add chopped carrots, onion, garlic, celery, spinach, or other vegetables you have on hand to make the soup even heartier.
Evaporated Milk Swap:
Replace the cream or half-and-half with evaporated milk for a lighter but still creamy texture.
Cheesy Biscuit Pot Pie:
Transfer prepared soup to oven-safe crocks, top with thick slices of provolone, then cover with biscuit dough (like cheddar biscuit mix). Bake until the biscuits are golden for a cozy pot-pie-style finish.
Inspired by our customers. Thanks to Chris, Joni J., Evelyn O., Shelley, and DD for sharing their ideas.
Have a favorite twist of your own? Send us an email or leave a review on the product page.
