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!
More creamy soups without cream
Homemade Cream of Chicken Soup – bid Heinz goodbye!
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Life of Dozer
Such focus and determination……for a cherry tomato of all things!! 😂
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!
Wahoo! I’m so so happy you love it Becca!
*broccoli 🙂
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.
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 ☺️
That’s so great to hear Catharine! I’m so happy to hear that! N x ❤️
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 😊
Hi Jacqui! I keep vegetable soups in the fridge for 4 days – sometimes even 5! And it freezes absolutely great 🙂 N x
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.
So glad you enjoyed this Shari! Thanks for letting me know! N x
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. 🙂
I love being a guide for another recipe! 😂
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!
That’s wonderful to hear Lydia, thank you for letting me know! N xx
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 ???
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
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!
Oooh, delish! I love your subs!!! So glad you enjoyed this Vanessa, thanks for coming back to let me know!!
How much is in a serving? Looks yummy!
Hi Danette! The nutrition table is at the bottom
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 🙂
Thanks Jem!! I do have a lengthier version i made too, starting with a roux 🙂 Might share that in winter!!!
A green veggie and cheese in the same recipe? It doesn’t get any better than that!!! 🙂
Right?! 😉 N x
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!
In sync. Full stop! 🙂
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! 🙂
20’s…..???? Nooooo……
What a great idea to make it better for you.
Thanks Barbara!!
Perfect, green and cheese. what could be better?
RIGHT ON GIRL!
I think you read my mind. I have an abundance of broccoli leftover from a party platter. DONE! <3 yum
I just bought another 4lb/2kg on special. WHAT am I going to make with it??? HELP ME LINDSAY!!!!
i’m thinking broccoli casserole next! haha
I just made this recipe from the New York Times to use up leftover broccoli, which is what led me to your site when I was looking for a way to use up the leftover bread crusts. I loved the parmesan thyme bread crusts! There was no wasted food in my kitchen. I even got to use up the leftover fresh thyme! I’m enjoying exploring your site and can’t wait to try out more recipes ☺
http://cooking.nytimes.com/recipes/1015250-savory-bread-pudding-with-broccoli-and-goat-cheese
Mmmm, this a definite on the menu as soon as I get my hands on some broccoli.
How rude of your family to laugh at your chubby wee hands, I think they are delightful.
I see you have been starring in SFI again, well done.
Awww, thank you Ann!!! I am like a kid in a candy store every month!! PS chubby hands – Santa failed me again. WHEN will he bring me long elegant hands so I’m not totally embarrassed doing cooking videos????
Funny, I have had broccoli and broccoli soup on my mind lately. This is my reminder to make it! I have been making it very similar to this for years and my family always loved it. A good way to get green veggies in kids. I even found a recipe from a restaurant for spinach soup. People hear that and go yuck, but….my daughter and a friend came in when I was making it and it smelled good enough that they ate it and liked it. Broccoli soup is a huge fav though?
Anything pureed is so much yummier, right? 😉
Hi Nagi,
I am definately going to try this soup, sounds deliscious.
Can you put the soup into a blender instead of the stick blender?
Thank you
You sure can Anna!!