Easy Broccoli Cheddar Soup for Kids

Here is my favorite broccoli cheddar soup for kids, with creamy melted cheese, tender broccoli florets, and a secret addition of green split peas that add thickness and sneak in extra protein without anyone noticing.

This soup has become my go-to weeknight dinner when I need something warm and comforting that my kids will actually eat without complaining. I always make a big batch because they ask for seconds, and honestly, I’m happy to eat the leftovers for lunch the next day.

What Kind of Broccoli Should I Use?

Fresh broccoli florets are your best bet for this soup, and you can either buy pre-cut florets or chop up a whole head of broccoli yourself. If you go with a whole head, you’ll get about 4 cups of florets from a medium to large broccoli crown, and don’t toss those stems – you can peel and chop them to add extra nutrition to the soup. Frozen broccoli florets work in a pinch too, just add them straight from the freezer without thawing, though they may make your soup a bit more watery. When picking fresh broccoli at the store, look for tight, dark green florets without any yellowing, which means it’s past its prime.

Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Leek: If you don’t have a leek, just use a regular yellow or white onion instead. They’ll give you that same savory base flavor.
• Chicken broth: Vegetable broth works perfectly here if you want to keep it vegetarian, or you can even use water with an extra bouillon cube or two for flavor.
• Green split peas: The split peas add creaminess and thickness to this soup, so I wouldn’t skip them. However, you could try yellow split peas or even red lentils – just note that red lentils cook faster, so add them later in the cooking process.
• Whole milk: You can use 2% milk, half-and-half, or even a splash of heavy cream depending on what you have. For a dairy-free version, try unsweetened oat milk or cashew cream.
• Cheddar cheese: Sharp cheddar gives the best flavor, but mild cheddar, Colby, or a mix of cheeses work too. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly as freshly grated.
• Butter: Olive oil is a great substitute and works just as well for sautéing the vegetables.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the cheese while the heat is still on, which can cause it to become grainy and separate – always turn off the burner first and let the soup cool slightly before stirring in the cheddar.

Another common error is not rinsing the leeks properly, as dirt and sand can hide between the layers and ruin your soup’s texture, so slice them lengthwise and rinse under cold water before chopping.

If you skip stirring the split peas occasionally during that 30-minute simmer, they might stick to the bottom of the pot and burn, giving your soup a bitter taste.

For a creamier result, make sure your broccoli is tender before blending – undercooked florets won’t break down smoothly and can leave your soup chunky instead of silky.

What to Serve With Broccoli Cheddar Soup?

This soup is pretty filling on its own, but kids especially love it with some buttery crackers or soft dinner rolls for dipping. If you want to make it more of a complete meal, serve it alongside a simple ham and cheese sandwich cut into fun shapes, or even some chicken nuggets for the pickier eaters. A side of apple slices or carrot sticks with ranch dressing adds a nice fresh crunch that balances out the creamy soup. For an easy weeknight dinner, I’ll sometimes serve this with quesadillas cut into triangles, which the kids can use to scoop up the soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. It’s perfect for making ahead on Sunday and serving throughout the week for quick lunches or dinners when the kids are hungry.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly when you thaw it. Let it cool completely first, then store it in freezer-safe containers or bags, leaving a little room at the top for expansion.

Reheat: Warm it up gently on the stove over medium-low heat, stirring often so the cheese doesn’t separate. If you’re using the microwave, heat it in short bursts and stir in between. You might need to add a splash of milk or broth if it’s gotten too thick.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 60-70 g
• Fat: 60-70 g
• Carbohydrates: 85-100 g

Ingredients

• 1/2 tsp garlic powder (for mild flavor kids enjoy)
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 1.5 cups grated cheddar cheese (sharp cheddar for better flavor)
• 6 cups reduced-sodium chicken broth
• 1 cup green split peas (rinse before adding)
• 4 cups broccoli florets (cut into bite-sized pieces, about 1-2 inches)
• 1 large leek (white and light green parts, cleaned and sliced)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup whole milk (adds creaminess without overpowering)

Step 1: Prepare Ingredients and Build the Flavor Base

• 2 tbsp unsalted butter
• 1 large leek
• 1 cup green split peas
• 4 cups broccoli florets

Rinse the split peas under cold water and set aside.

Clean the leek by slicing it lengthwise, rinsing between layers to remove any dirt, then slice into half-moons.

Cut broccoli florets into bite-sized pieces (about 1-2 inches) so they cook evenly and are easy for kids to eat.

Measure out all remaining ingredients so everything is ready when you need it.

Heat the butter in a large pot over medium heat until it foams, then add the sliced leek and cook for 5 minutes, stirring occasionally, until it softens and becomes slightly translucent—this builds a sweet, mild flavor base that kids will enjoy.

Step 2: Build the Broth and Cook the Split Peas

• split peas from Step 1
• 6 cups reduced-sodium chicken broth
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp pepper

Add the rinsed split peas to the softened leeks, stirring to coat them with the butter.

Pour in the chicken broth and add the salt, garlic powder, and pepper—garlic powder gives a gentle, familiar flavor that appeals to kids rather than raw garlic’s sharpness.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, place a lid partially on the pot (leaving a small gap for steam to escape), and simmer for 30 minutes.

This allows the split peas to break down and thicken the soup naturally while developing deep flavor.

Step 3: Cook the Broccoli Until Tender

• broccoli florets from Step 1
• broth and pea mixture from Step 2

Add the broccoli florets from Step 1 to the simmering broth and split pea mixture.

Cover the pot and continue cooking on low heat for 10 minutes, until the broccoli is very tender and easy to mash—this ensures it breaks down into a smooth, creamy texture that kids prefer and makes blending easier.

Step 4: Blend and Finish the Soup

• 1/2 cup whole milk
• cooked soup from Step 3

Remove the pot from heat and uncover it.

Pour in the whole milk to add creaminess without making the soup taste overly rich or heavy—I find this balance is exactly what kids want.

Using an immersion blender, blend the soup until it reaches your desired consistency; I prefer it smooth but with just a hint of texture so kids can still identify the vegetables.

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.

Step 5: Add Cheese and Serve

• 1.5 cups grated cheddar cheese
• blended soup from Step 4

Stir in the grated sharp cheddar cheese until it’s completely melted and the soup is smooth and creamy.

The residual heat will melt the cheese perfectly without needing additional cooking.

Taste and adjust seasoning if needed, then ladle into bowls and serve while hot.

Easy Broccoli Cheddar Soup for Kids

Delicious Easy Broccoli Cheddar Soup for Kids recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 6 servings

Calories 1225 kcal

Ingredients

  

• 1/2 tsp garlic powder (for mild flavor kids enjoy)
• 2 tbsp unsalted butter (I use Kerrygold for richness)
• 1.5 cups grated cheddar cheese (sharp cheddar for better flavor)
• 6 cups reduced-sodium chicken broth
• 1 cup green split peas (rinse before adding)
• 4 cups broccoli florets (cut into bite-sized pieces, about 1-2 inches)
• 1 large leek (white and light green parts, cleaned and sliced)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup whole milk (adds creaminess without overpowering)

Instructions

 

• Rinse the split peas under cold water and set aside. Clean the leek by slicing it lengthwise, rinsing between layers to remove any dirt, then slice into half-moons. Cut broccoli florets into bite-sized pieces (about 1-2 inches) so they cook evenly and are easy for kids to eat. Measure out all remaining ingredients so everything is ready when you need it. Heat the butter in a large pot over medium heat until it foams, then add the sliced leek and cook for 5 minutes, stirring occasionally, until it softens and becomes slightly translucent—this builds a sweet, mild flavor base that kids will enjoy.
• Add the rinsed split peas to the softened leeks, stirring to coat them with the butter. Pour in the chicken broth and add the salt, garlic powder, and pepper—garlic powder gives a gentle, familiar flavor that appeals to kids rather than raw garlic's sharpness. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low, place a lid partially on the pot (leaving a small gap for steam to escape), and simmer for 30 minutes. This allows the split peas to break down and thicken the soup naturally while developing deep flavor.
• Add the broccoli florets from Step 1 to the simmering broth and split pea mixture. Cover the pot and continue cooking on low heat for 10 minutes, until the broccoli is very tender and easy to mash—this ensures it breaks down into a smooth, creamy texture that kids prefer and makes blending easier.
• Remove the pot from heat and uncover it. Pour in the whole milk to add creaminess without making the soup taste overly rich or heavy—I find this balance is exactly what kids want. Using an immersion blender, blend the soup until it reaches your desired consistency; I prefer it smooth but with just a hint of texture so kids can still identify the vegetables. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
• Stir in the grated sharp cheddar cheese until it's completely melted and the soup is smooth and creamy. The residual heat will melt the cheese perfectly without needing additional cooking. Taste and adjust seasoning if needed, then ladle into bowls and serve while hot.