Easy Broccoli Cheese Soup Recipe

Introduction

This easy broccoli cheese soup is a comforting and creamy dish that’s perfect for any day of the year. Packed with tender broccoli and rich cheddar, it’s simple to make and sure to satisfy your cravings for a warm, cheesy meal.

Ingredients

• 1 tbsp (15g) butter (or olive oil)
• 2 garlic cloves, minced
• 1 onion, diced (brown, white, or yellow)
• 4 cups (1 litre) chicken broth or stock, low sodium (or vegetable stock)
• 1 1/2 cups water
• 700g / 1.4lb broccoli florets (about 2 large broccoli heads, including diced peeled stems)
• 2 potatoes, peeled and diced into 1.5cm (2/3 inch) cubes
• 3/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups cheddar cheese, shredded (or cheese of choice)
• 3/4 cup cream (or milk)
• Cream, for drizzling
• Extra grated cheese, for topping

Instructions

1. Step 1: Melt the butter in a large pot over medium-high heat. Add the diced onion and minced garlic, then sauté for about 2 minutes until the onion softens.
2. Step 2: Pour in the chicken broth and water. Add the broccoli florets, diced potatoes, salt, and black pepper. Bring to a simmer, cover the pot with a lid, reduce the heat to medium-high, and cook for 20 minutes or until the broccoli is tender.
3. Step 3: Turn off the stove but leave the pot on the burner. Use a stick blender to puree the soup until smooth and creamy.
4. Step 4: Stir in the cream, then gradually add the shredded cheddar cheese a handful at a time, stirring well between additions to melt the cheese smoothly.
5. Step 5: Taste the soup and adjust the seasoning with more salt if needed.
6. Step 6: Ladle the soup into bowls, drizzle with extra cream, and sprinkle with additional grated cheese if you like. Serve warm.

Tips & Variations

• For a lighter version, substitute cream with milk or use a dairy-free alternative.
• Try adding a pinch of nutmeg or mustard powder for extra depth of flavor.
• To make it vegetarian, use vegetable stock instead of chicken broth.
• Add cooked bacon bits or croutons on top for a crunchy texture contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after cooling, add a splash of water or broth to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just adjust cooking time slightly if needed and use the same amount as fresh broccoli.

Is it possible to make this soup vegan?

Absolutely. Use olive oil instead of butter, vegetable broth, plant-based cream or milk, and vegan cheese alternatives to keep it plant-based.

Easy Broccoli Cheese Soup Recipe

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★★★★★

4.7 from 82 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Easy Broccoli Cheese Soup is a creamy, comforting dish made with fresh broccoli, potatoes, and rich cheddar cheese. It’s perfect for a cozy lunch or dinner, combining the wholesome goodness of vegetables with the indulgence of melted cheese. Quick to prepare and simple to make, this soup offers a velvety texture and savory flavor that will satisfy veg lovers and cheese aficionados alike.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tbsp (15g) butter (or olive oil)
• 2 garlic cloves, minced
• 1 onion, diced (brown, white, or yellow)

Vegetables and Liquids

• 4 cups (1 litre) chicken broth or stock, low sodium (or vegetable stock)
• 1 1/2 cups water
• 700g (1.4 lb) broccoli florets (from 2 large broccoli heads, including diced peeled stem)
• 2 potatoes, peeled and diced into 1.5cm (2/3″) cubes

Seasonings and Dairy

• 3/4 tsp cooking salt or kosher salt
• 1/4 tsp black pepper
• 1 1/2 cups cheddar cheese, shredded (or cheese of choice)
• 3/4 cup cream (or milk)
• Cream, for drizzling (optional)
• Extra grated cheese, for topping (optional)

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Instructions

1. Sauté Aromatics: Melt the butter in a large pot over medium-high heat. Add the diced onion and minced garlic, then sauté for approximately 2 minutes until the onion has softened and become translucent, releasing its aroma.
2. Add Broth and Vegetables: Pour in the chicken broth (or vegetable stock), water, broccoli florets, diced potatoes, salt, and black pepper. Stir briefly to combine all ingredients.
3. Simmer the Vegetables: Bring the mixture to a simmer. Once simmering, cover the pot with a lid and reduce the heat to medium-low. Let it cook gently for about 20 minutes, or until the broccoli and potatoes are fully tender and easily pierced with a fork.
4. Blend the Soup: Turn off the heat but keep the pot on the stove. Use a stick blender to puree the soup directly in the pot until it reaches a smooth and creamy consistency. Be careful with hot liquids during this step.
5. Add Cream and Cheese: Stir in the cream (or milk) to enrich the soup. Then gradually add the shredded cheddar cheese, a handful at a time, stirring continuously to melt the cheese evenly into the soup.
6. Adjust Seasoning: Taste the soup and add more salt if necessary to enhance the flavor according to your preference.
7. Serve: Ladle the finished soup into bowls. Optionally drizzle with extra cream and sprinkle with additional grated cheese for garnish and extra richness.

Notes

• Note 1: Using both broccoli florets and the peeled broccoli stems adds depth and maximizes the vegetable yield.
• Note 2: Use caution when blending hot liquids; blending in batches or allowing the soup to cool slightly can prevent splashing.
• The recipe can be made vegetarian by using vegetable stock instead of chicken broth.
• For a lighter option, substitute cream with milk or a plant-based alternative.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: broccoli cheese soup, creamy broccoli soup, easy soup recipe, comfort food, cheesy broccoli soup