My easy Broccoli Soup is a simple Cream of Broccoli Soup that’s thick and creamy with an extra hit of flavour from cheddar cheese! Essentially just throw it all in a pot, and you’re just 20 minutes away from a creamy, cheesy bowl of comfort under 300 calories.
Don’t forget warm crusty bread for dunking!
Broccoli Soup
I’m long overdue for a “green” recipe!! And there’s plenty of green in this recipe, with two giant heads of broccoli in it…..though there’s a decent wack of CHEESE to! 😉
But seriously, I joke about this being cheesy and there definitely IS cheese flavour in this. But because of the way I make this, it’s creamy and cheesy but it’s still rather healthy, clocking in at 280 calories if you make this without cream, and just 360 calories with.
A little different to the usual…
You’ll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in and cooked in that thickened soup.
I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make a naturally thick and creamy soup. This way you actually get lovely broccoli flavour in the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!
What you need for creamy Broccoli Soup
Here’s all you need:
broccoli – fresh or frozen (lots – 700g/1.4lb!)
butter, garlic and onion – flavour base
chicken or vegetable broth/stock + water – for simmering / soup broth
cheese & cream for finishing
Cream is optional! Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.
But I make it without cream most of the time because cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!
How to make it
And here’s how to make it. A quick saute of garlic and onion to create the flavour base, then tip everything else in a simmer away: chicken or vegetable stock/broth, water, broccoli and potato.
When the broccoli is very tender (a good 15 minutes or so) blitz away until it all purees into a thick, creamy soup. Then stir in the cream and cheese (the heat melts it super quickly) and serve.
The hit of cheddar cheese in this broccoli soup adds flavour and an element of tasty naughtiness into an otherwise very healthy soup. 😈
I stir most in the soup but I like to reserve bit to sprinkle on top. Because by the time the soup gets to the table, that extra cheese starts to ooze so when you dunk the bread into it, it looks like this…..
There really is something about dunking crusty bread into thick and creamy soups, isn’t there??? Luckily, I have a decent selection of soup dunkers around these parts!!
Soup Dunkers
So – if I haven’t convinced you already, one more reason to make this Broccoli Soup is that it freezes 100% perfectly and lasts for days and days in the fridge. It’s creamy and comforting, filling and yet HEALTHY and full of nutrition.
Win, win, win! – Nagi x
Watch how to make it
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Easy Broccoli Cheese Soup
Ingredients
- 1 tbsp (15g) butter (or olive oil)
- 2 garlic cloves , minced
- 1 onion , diced (brown, white yellow)
- 4 cups (1 litre) chicken broth / stock , low sodium (or veg stock)
- 1 1/2 cups water
- 700g / 1.4lb broccoli florets (2 large broccoli + diced peeled stem, Note 1)
- 2 potatoes , peeled and diced into 1.5cm / 2/3" cubes
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups cheddar cheese , shredded (or other cheese of choice)
- 3/4 cup cream or milk
To Serve (optional)
- Cream, for drizzling
- Extra grated cheese
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Recipe Notes:
Nutrition Information:
Originally published 6 January 2016, updated 21 October 2019 with new photos, step photos, new video and most importantly, Life of Dozer section added!
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Life of Dozer
Such focus and determination……for a cherry tomato of all things!! 😂
All I can say is WOW. We have a regular Sunday pig out around the fire box when my sister visits and this with your crack bread is a winner!!
Was wondering what cream do you use? Can you use carnation milk or thickened cream? So it is safe to freezes even after you have put in the cream?
Hi El, I use thickened cream – yes you can freeze this too 🙂 N x
Sounds good. thanks Nagi.
Forgot to mention as i’m a veggie i added the tip of a teaspoon worth of vegemite to hot water to make the broth and bring umami to the party. FYI
Hi, want to say thank you from the UK. Cold rainy day today and this recipe made the windy rain worth having. I have discovered something you all might appreciate. Had some leftover shredded iceberg lettuce, julienne cut red onions and bell peppers in the fridge from making tacos in the afternoon and I regretted it as I sprinkled it on to try something but OMG! The cool crunch together with the sharp cheddar then hot soup. Please try to realise! Ended up clearing 2 portions worth my self and am considering raiding the fridge right now to reheat the rest. Hot soup a thick coating of grated cheddar then top it off with some cool jewels from mother nature. Ta love! xXx
Forgot to mention as i’m a veggie i added the tip of a teaspoon worth of vegemite to hot water to make the broth and bring umami to the party. FYI
4 th time I’ve made this soup and it’s a winner! Nagi your website is my go to and I cook your recipes most nights. Thanks also for helping out Melbournians during stage 4. I appreciate it!
This soup is delicious. I used Yukon Gold potatoes. Make this soup you will NOT be disappointed.
Thanks so much Monique! N x
Yummy. Made this so I’ve got lunch for the week. I used half cream/half milk. I also only used a large broccoli but it had a pretty big stem.
Made this soup, super easy and very tasty! Hubby loved it, will add to list of favorites. Didn’t add cream. Thanks for sharing!
Another winner Nahi, easy, quick and very tasty! Thanks.
You’re so welcome!! N x
excellent soup, kids loved and so did hubby who doesnt like soups. Easy to make and will make again!
I just made this soup for lunch and it was SUPER delicious! Will definitely make it again!
I’m so glad you loved it Amanda!! N x
This was excellent. I’ve made a lot of broccoli and cheese soups and this is definitely at the top.
Another absolutely ripper Nagi 👌🏻 Have made 3 of your recipes in 2 days and all total winners. The flavour was soo good and the cheese just tipped it over the edge of deliciousness. Added to my faves list x
Just made this soup ready for dinner tonight. I bought 2 smallish broccoli heads and 1 bunch of broccolini. Chopped it all up, stalks and all. Made as per recipe but will leave the cream out as not really required. I will serve with warmed slices of sourdough bread spread with homemade herb and garlic butter. Since the corona virus restrictions I have been enjoying cooking and have gained a few kilo friends so time to look for healthy tasty food ideas and this one fits the bill. Good to know I can freeze portions as well. Dud I mention I am not a great fan if broccoli but this soup is a winner. Thanks Nagi.
Thanks! We’ve made this several times and it always gets finished to the last drop.
Did you change the recipe recently? We were pretty sure that we added spinach when we made it previously.
oops. we got our recipes crossed. please delete my comment if possible!
Never tried broccoli soup before. Delicious and easy, thanks Nagi!
Greeting from Singapore. This is really a quick and easy cook !!!. Tasted great & yummy. Been looking to look forward how to wipe up a bowl of warm broccolli soup after having one in a restaurant. Thanks for the recipe!.
You’re so welcome RA! N x
Hi Nagi, I am a recent follower to your site. I am SO glad you left your previous life and forged into your current passion. This site is fantastic, and this soup, what can I say, Absolutely fab. No connection to Abfab intended.
Thanks Nagi. Hello to gorgeous Dozer.
😂 Thanks so much Leanne! N x
What kind of cheese did you use?
Hi Rasha, I used cheddar. N x
Are the potatoes cooked before adding to the broth?
Hi Marg, no they are raw. N x