My Easy Broccoli Soup is a simple, thick and creamy cream of broccoli soup with an extra splash of cheddar cheese flavor! Essentially, just throw everything in a pot and you’re only 20 minutes away from a creamy, cheesy comfort bowl under 300 calories.
Don’t forget hot crusty bread for dipping!
I’ve been waiting for a “green” recipe for a long time!! And there’s a lot of green in this recipe, with two giant heads of broccoli in it…..although there’s a decent amount of CHEESE! 😉
But seriously, I’m joking that it’s cheesy and there’s definitely a cheesy flavor to it. But because of the way I make it, it’s creamy and cheesy but still pretty healthy, with 280 calories if you make it without cream, and only 360 calories with it.
A little different from the usual…
You will find many creamy broccoli soups prepared with a Redbeing melted butter mixed with flour which thickens the soup, then pieces of broccoli are mixed and cooked into this thickened soup.
I prefer to make broccoli soup by cooking the broccoli until tender, then blending it to make a naturally thick and creamy Soupe. This way you become really adorable broccoli flavor in the soup, rather than a generic creamy broth with broccoli chunks in it. The bonus is that it’s healthier!
What You Need for Creamy Broccoli Soup
Here’s everything you need:
broccoli – fresh or frozen (batches – 700g/1.4lb!)
butter, garlic and onion – flavor base
chicken or vegetable broth/broth + water – for simmering/soup broth
cheese and cream for the finish
Cream is optional! Does it give more flavor? Of course it is! Anyone who tells you otherwise is lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.
But I do it without cream most of the time because cream is not part of my standard weekly shop. Always delicious, always creamy, always cheesy – just better for your waistline!
How to do it
And here’s how to do it. A quick sauté of garlic and onion to create the flavor base, then bring everything else to a simmer: chicken or vegetable stock/broth, water, broccoli and potato.
When the broccoli is very tender (about a good 15 minutes), blend until pureed into a thick, creamy soup. Then stir in the cream and cheese (the heat melts it very quickly) and serve.
The touch of cheddar cheese in this broccoli soup adds flavor and an element of savory nastiness to an otherwise very healthy soup. 😈
I stir the most into the soup but like to reserve a little to sprinkle on top. Because by the time the soup hits the table, that extra cheese starts to ooze out, so when you dip the bread in it, it looks like this…..
There really is something about dipping crusty bread into thick, creamy soups, isn’t there??? Luckily I have a decent selection of soup dunkers in these areas!!
So if I haven’t already convinced you, 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 do it
Easy broccoli and cheese soup
Preperation: 5 minutes
To cook: 25 minutes
Total: 30 minutes
Tap or hover to scale
Video recipe above. This broccoli soup is a thick and creamy broccoli soup, with a healthy dose of cheese! It’s creamy whether you make it with or without cream, although the cream adds an extra touch of luxury. Don’t forget the hot crusty bread for dipping!
Melt the butter in a large saucepan over medium-high heat. Add onion and garlic, sauté for 2 minutes until onion is soft.
Add broth/water, broccoli, potato, salt and pepper. Bring to a boil, then put the lid on, lower the heat to medium-high and cook for 20 minutes or until the broccoli is tender.
Turn off the stove (but leave it on). Puree using a hand blender until smooth (Note 2).
Stir in the cream, then add the cheese a handful at a time, stirring in between to melt.
Taste and add more salt if desired.
Pour into bowls. Drizzle with cream and top with additional grated cheese, if desired.
2 large heads of broccoli yields approximately 700 g/1.4 lbs of broccoli (including stems). Can also use frozen broccoli.
2. Pureed soup – if you use a blender, blend twice and let the soup cool slightly before blitzing (hot soup in a completely closed blender = soup that explodes everywhere!). Place the lid on the blender but REMOVE the lid from the feed hole. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start at low speed then increase the speed.
(PS If you like healthy creamy soups, invest in a blender. Trust me, it’s worth every penny)
3. Storage – keeps perfectly in the fridge for 4-5 days, and freezes perfectly 100% for months (my standard rule is 3 months).
4. Food per serving. Reduced to 280 calories if made with whole milk instead of cream.
Portion: 544gcalories: 366callus (18%)Carbohydrates: 24g (8%)Protein: 15g (30%)Fat: 25g (38%)Saturated fat: 16g (100%)Cholesterol: 84mg (28%)Sodium: 630mg (27%)Potassium: 882mg (25%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 1740UI (35%)Vitamin C: 137mg (166%)Calcium: 339mg (34%)The iron: 4mg (22%)
Originally posted Jan 6, 2016, updated Oct 21, 2019 with new photos, stage photos, new video, and most importantly, the added Life of Dozer section!
Creamier soups without cream
The life of the bulldozer
Such focus and determination… for a cherry tomato of all things!! 😂