Easy Broccoli Cheese Soup
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
366 kcal
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Course
Soup
Easy Broccoli Cheese Soup
Description
Easy Broccoli Cheese Soup combines fresh broccoli florets and diced stems with cubed potato and sautéed onion and garlic to create a hearty base. Simmered in chicken broth and water until soft, then pureed until smooth, the soup achieves a creamy consistency without added thickening agents. Cheddar cheese is gradually melted into the warm soup along with cream, enriching its flavor and texture. Seasoned with kosher salt and pepper, this soup balances savoriness and mild creaminess.
The final soup has a velvety texture due to pureeing and the addition of cream. It can be served with optional drizzles of cream and extra grated cheese for garnish. The notes suggest using a stick blender for easy pureeing and caution when blending hot soup in a traditional blender. The soup stores well in the refrigerator for several days and freezes effectively for longer storage.
Broccoli stems are peeled, diced, and included to minimize waste and maximize vegetable content. This method yields about 700g of broccoli including stems, suitable for this recipe.
Ingredients
- 1 tbsp (15g) butter (or olive oil)
- 2 garlic minced, cloves
- 1 onion , diced (brown, white yellow)
- 4 cups (1 litre) chicken broth low sodium (or veg stock, or stock
- 1 1/2 cups water
- 700g / 1.4lb broccoli 2 large broccoli + diced peeled stem, Note 1, florets
- 2 potato peeled and diced into 1.5cm / 2/3" cubes
- 3/4 tsp kosher salt or cooking 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
- cheese grated, extra
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.
Notes
- Use a stick blender to puree the soup directly in the pot for convenience and safety.
- When using a traditional blender, blend in batches and cool the soup slightly; cover the lid with a towel with the hole open to avoid spills from steam pressure.
- Include peeled and diced broccoli stems along with florets to use more of the vegetable.
- This soup keeps up to 4-5 days refrigerated and freezes well for several months.
- Substitute full-fat milk for cream to reduce calories, resulting in a lighter soup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 544g | |
| Calories | 366cal | 18% |
| Carbohydrates | 24g | 8% |
| Protein | 15g | 30% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 84mg | 28% |
| Sodium | 630mg | 26% |
| Potassium | 882mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1740IU | 35% |
| Vitamin C | 137mg | 152% |
| Calcium | 339mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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