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:
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broccoli – fresh or frozen (lots – 700g/1.4lb!)
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butter, garlic and onion – flavour base
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chicken or vegetable broth/stock + water – for simmering / soup broth
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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)
- 1.5 cups (325ml) 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 salt
- 1/4 tsp black pepper
- 1.5 cups (150g) cheddar cheese , shredded (or other cheese of choice)
- 3/4 cup (165ml) 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!
More creamy soups without cream
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Homemade Cream of Chicken Soup – bid Heinz goodbye!
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Browse all Soups
Life of Dozer
Such focus and determination…for a cherry tomato of all things!! 😂
Vera G says
Love broccoli soup, no cream for me too. Add couple of ripe pears, yum. Dozer is full of energy.
Vivian says
Here I thought Dozer was aiming to nab a tasty red candy bomb and it turns out to be a cherry tomato!! Probably best.
As to soup…I am going to try your method on a whack of celery I have on hand adding some spare fennel and zucchini as well. Liked one reader’s comment about spinach to boost the colour.
Melanie says
This looks wonderful and I think I’m going to make it for my birthday dinner this week. 🙂 I have a technique question for you. I’ve noticed on many (all?) of your recipes, you saute the garlic and onion together, usually on medium high heat. If I do this, my garlic will burn before the onion softens. So I always soften my onions before adding the garlic. Do you not have this problem? Maybe there’s a difference between med. hi. in Australia and med. hi. in North America? Just curious what your thoughts are on this.
Susan Ashley says
Do you have to emulsify all the broccoli or would it work ok to leave it whole? If you could leave it whole, would you have to modify the cooking time?
Catherine Hall says
Hi Nagi, does the broccoli soup freeze well?
Janine says
If I’m trying to stay off carbs as I’m doing Keto, can I just skip the potatoes?
Kate says
You could try subbing the potato with cauliflower. It will change the flavour a bit but will cut out carbs and still add the creaminess which would have been the purpose of the potatoes.
Becca says
This is so freaking delicious! I can’t believe that something that is this quick to make and and so yummy is also healthy! It’s definitely my new go to “cream” of brocolli soup.
Thanks Nagi!
Nagi says
Wahoo! I’m so so happy you love it Becca!
Becca says
*broccoli 🙂
Linda L says
This soup is absolutely wonderful!! I’ve made it a couple of times so far and my husband LOVES it. It is so creamy and flavorful it’s hard to stop eating it. I love your ‘notes’ with each recipe. Very helpful. And of course I always quickly look for the latest Dozer photo.
Catharine says
I stumbled across your blog yesterday whilst looking for chicken kebab recipes and after they turned out to be a massive success, I decided to give this a shot today. Both dishes tasted AMAZING! I don’t usually write comments but you’re definitely my new favourite recipe site – I can’t wait to try something else tomorrow ☺️
Nagi says
That’s so great to hear Catharine! I’m so happy to hear that! N x ❤️
Jacqui says
This sounds delicious! Going to add it to the list for this weeks dinners. How long do you feel this soup can keep for in the fridge? And could it be frozen? Will let you know how I go 😊
Nagi says
Hi Jacqui! I keep vegetable soups in the fridge for 4 days – sometimes even 5! And it freezes absolutely great 🙂 N x
Shari says
I followed this recipes exactly and it was surprisingly good! The sour cream really makes it. I also sliced the broccoli stems, sautéed them and added to the soup for texture. Used a stick blender instead of a regular blender.
Nagi says
So glad you enjoyed this Shari! Thanks for letting me know! N x
Mavis Liew says
I’m not gonna say I attempted this recipe, more so I used this recipe as inspiration for another soup.
I found some asparagus reduced to 50p and had a leek that needed using in the fridge. So I scaled down the recipe to serve 3, and used the same amount of potato, broth and milk as your recipe.
First I sautéed the garlic in some butter and then browned one rasher of smokey bacon. Then added the leeks and cooked them down a bit. Threw in the potato, liquids and asparagus and simmered for 20 minutes like you did. I then tossed in a few cubes of frozen spinach to make it greener. Only added one small handful of cheese as I felt guilty for using bacon.
The soup was lovely and thick and very filling. 🙂
Nagi says
I love being a guide for another recipe! 😂
Lydia says
Such a wonderful recipe. Simple , quick and easy to make. & so YUMMY! Just the best winter soup! Am loving your website and can’t wait to try more of your recipes!
Nagi says
That’s wonderful to hear Lydia, thank you for letting me know! N xx
Jules says
Lovely soup and LOVED the video!!!!
Was such a good recipe – chuck it all in a pot. I used Parmesan just because I have a huge block it was amazing. My partner said this is such a nice soup – I wasn’t sure I would get that reaction serving up broccoli soup ??? ha ha. I followed it up with a plate of steamed veggie. Healthy but not exactly satisfying…
Tonight it’s your crunchy Asian slaw, your honey sesame chicken and a potato salad. I think tonight we will be content!!!
????? thanks Nagi for the recipes
Jules ???
Nagi says
WOW! Thanks so much Jules, I am SO GLAD you enjoyed it!!! Ooooh, I feel totally chuffed to think you’re making the crunchy slaw AND honey sesame chicken tonight!!! Hope you ❤️ them!!! N x
Vanessa says
Went to make this today and didn’t have broccoli, So i improvised. One head of cauliflower and two peeled carrots to sub for the broccoli. So, so, yummy! and a pretty orange color too!
Thank you so much!
Nagi | RecipeTin says
Oooh, delish! I love your subs!!! So glad you enjoyed this Vanessa, thanks for coming back to let me know!!
Danette Grant says
How much is in a serving? Looks yummy!
Nagi | RecipeTin says
Hi Danette! The nutrition table is at the bottom
Jem @ Lost in Utensils says
Broccoli and cheese is a marriage made in heaven! I make a similar soup but it’s not as simple as this. The video highlights the fact that it is so easy. Need some soup after the decadence of the silly season 🙂
Nagi | RecipeTin says
Thanks Jem!! I do have a lengthier version i made too, starting with a roux 🙂 Might share that in winter!!!
Easy Peasy Life Matters says
A green veggie and cheese in the same recipe? It doesn’t get any better than that!!! 🙂
Nagi | RecipeTin says
Right?! 😉 N x
Neli @ Delicious Meets Healthy says
I think you must be reading my mind! I was craving creamy broccoli soup last week but wanted to make it healthier without cream – so i decided to add some potatoes. It turned out so good, i decided to post it on my blog last week. Your soup looks so delicious and comforting too! I bet it was fantastic!
Nagi | RecipeTin says
In sync. Full stop! 🙂
Dorothy Dunton says
Hi Nagi! I need this – it has been in the 20’s here in TN! UGH! The “fresh” broccoli here looks like it was harvested last summer. I will have to sub in steamed frozen just before I use my “boat motor”! I love that toy! 🙂
Nagi | RecipeTin says
20’s…..???? Nooooo……