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!! 😂
This is simply one of the best recipes I’ve ever made, and I feel guilty that it’s so easy and fast. My family was blown away by how good this was, even broccoli-shy teens.
This was also the first time I used a blending stick (or whatever it’s called), and it is so worth it.
When I tasted the soup after the blending, before any cheese or anything else, I was stunned. It was crazy-good. I didn’t have any heavy cream, so I used a generous dollop of low-fat sour cream and also the sharp cheddar. Naturally, what was already amazing became even better.
This will be a go-to recipe. Thanks for sharing it!
WOOT! That’s great to hear Bill – and never feel guilty, put your feet up and have a wine instead! N x
Hi, I just made this soup. (My first attempt at ever making soup.) It turned out great. My husband is a big soup lover and he loves it. Thanks for the recipe. Next I am going to try the no chop butternut soup. Hello from Canada, and my 2 pups Quincy and Magoo wave a paw at Dozer!
That’s great to hear Sherie!!! Give Quincy & Magoo a big belly rub from me! N x
I don’t know how many times I’ve made broccoli soups, and I much prefer this method to roux based soups – this soup is sooo good!
Easy to make, great consistency, tastes fantastic, freezes and reheats so well… it’s definitely my favourite 🙂
Thanks again Nagi!
That’s great to hear Marie – thanks so much! N x
Lovely soup! I made this again last night and as I do not use cream and didn’t have any nice fresh tasty cheddar I decided to use crumbly blue vein cheese instead and it was sensational! This has to be tried to be believed – very indulgent but just delicious 🙂
Sounds luscious Mike!! N x
Great soup but I cooked 4 pieces of bacon and used the grease instead of butter. I didn’t have broccoli so I used broccolini. I also added 2 tablespoons Mrs Dash original seasoning and the followed the recipe from there. I did puree the soup and didn’t use any cream. It was rich, thick and very creamy. And very filling. Yum. Thanks for sharing.
Everything is greta with bacon Kathi!! N x
Can I omit the potatoes?
Hi Jean – not for this one unfortunately, it’s what thickens the soup – N x
Absolutely loved this ,never made a soup with broccoli before but I’m converted!! Could this be made in a soup maker?
Hi Sue, I haven’t tried but would love to know if it works!! N x
This soup is fabulous. I didn’t have broth so I used all water and it was still great. Used Monterey Jack cheese because I didn’t have cheddar and it was delicious. I tasted the soup before adding the cream and it could have easily been eaten without it. Thanks for a keeper and hugs to Dozer.
That’s so great to hear Lee, if you dont have stock you can easily just add a touch of vegeta to boost the flavours – N x
Hi Nagi, Greetings from Nigeria!!! I just finished making this and it’s absolutely delicious!!! I’m going for a trifecta this weekend by making 2 more soups with your recipes. I’m always excited to get the email notification of a new post on your blog. Thanks for inspiring me to try new recipes!!! Hugs to Dozer!!
Another knock out, added Dolcelatte instead of Cheddar….yes left over from Chrimbo….lovely!
many thanks Nagi
Fabulous Charles!!
Is it okay to freeze this soup with the cheese added or better to add cheese to each individual serve after thawing?
I freeze mine all the time with the cheese already added in, reheats just fine 🙂
great soup! thick, creamy… full of broccoli…
I’m so glad you enjoyed it Alina – N x
Delicious recipe!!!! Thank you for sharing.
You’re so welcome Kim!
Made this the week after Thanksgiving. It was delicious. Love your recipes. Thank you so much!!!
I made this for dinner last evening and all I can say is WOW! :Perfect balance of flavors, easy to make and outstanding flavor. Thanks for sharing.
You’re so welcome Don!
Delicious and a very big MmmMMM soO YUMMY from my daughter-in-law thank you Nagi
Really simple and yummy,
Thanks so much Gen ❤️
Hi Nagi. I’m from South Africa! Tried this last night. Delicious! Thank you for sharing all your wonderful recipes!
You’re so welcome Meg!
Followed the recipe exact with the exception on cheddar cheese. I went for a double smoked cheddar. Was very very good. I’m already thinking about next time i may have some crispy maple bacon bits to sprinkle on top 🙂 Great soup. Yum!
Sounds amazing Melissa – can’t go wrong with bacon!
Made it this morning. It’s tasty!
I’m so glad you loved it! – N x