Broccoli Cheese Soup Recipe

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This broccoli cheese soup is creamy, cheesy, and totally satisfying, yet lighter than most! Made with fresh broccoli, sharp cheddar cheese, and a clever addition of potato, this soup gets its velvety texture without using heavy cream or flour. It's full of flavor but won't weigh you down, making it the perfect bowl of comfort on a cold day. This recipe also makes use of the broccoli stalks, so you get all the nutrients without any waste. Serve it as a hearty lunch or pair it with a crisp salad or sandwich for a complete meal.

Prep Time15

Cook Time50

Total Time1 5

Course: Soup

Cuisine: American

Servings: servings

Calories: 246kcal

Ingredients

3 tbsp Butter unsalted
2 medium yellow onions chopped
6 garlic cloves smashed
½ tsp Red pepper flakes optional
1¼ tsp salt divided
Freshly ground Black Pepper to taste
2 pounds broccoli 3 large or 4 medium heads
1 larg potato about 12 oz, peeled and cubed
6 cups water
4 to 8 oz Cheddar Cheese grated
Chives or green onions (Thinly sliced for garnis)

Instructions

Sauté the aromatics:

Melt the butter in a large pot over medium heat. Add chopped onion, garlic, red pepper flakes, ¼ tsp salt, and black pepper. Cover and cook for 8-10 minutes, stirring occasionally, until the onions are soft and just starting to turn golden.

Prep the broccoli:

Peel the tough skin from the broccoli stalks and chop them into 1-2 inch pieces. Set aside the florets for later.

Simmer the soup base:

Add the chopped broccoli stalks and cubed potato to the pot. Pour in 6 cups of water and the remaining 1 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until the potato and stalks are tender.

Add the florets:

Chop the reserved broccoli florets into small pieces. Add half of the florets to the pot, stir, and cover. Cook for another 3-5 minutes until bright green.

Blend the soup:

Remove the pot from heat. Working in batches, transfer the mixture to a blender and blend until smooth. Return the blended soup to the pot.

Cook remaining florets and add cheese:

Return the pot to medium heat and add the remaining florets. Cook for another 4-7 minutes until tender. Stir in most of the grated cheddar cheese, reserving a little for garnish. Stir until the cheese is melted and the soup is smooth. Taste and adjust seasoning with more cheese, salt, or pepper as desired.

Serve and garnish:

Ladle the soup into bowls and garnish with a sprinkle of the remaining cheese, chives, or extra red pepper flakes if desired. Leftovers can be stored in the fridge for up to 4 days.

Notes

This broccoli cheese soup is rich and comforting without being overly heavy. The addition of potato gives it a creamy texture without needing flour or cream, making it naturally gluten-free. If you want to make it dairy-free, try using olive oil instead of butter and a dairy-free cheese alternative. The soup freezes well, so feel free to make a big batch and save some for later. Serve with a crisp salad or sandwich for a complete meal!

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