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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
Adjust Seasoning: Taste the soup and add more salt if necessary to enhance the flavor according to your preference.
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