Creamy Broccoli Cheese Soup

A rich and velvety creamy broccoli cheese soup packed with nutrients, perfect for a comforting meal.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

Vegetables and Aromatics

2 cups fresh broccoli florets or frozen for convenience
1 medium onion, chopped (yellow or sweet)
2 cloves garlic, minced

Base and Creaminess

3 tablespoons unsalted butter or olive oil for a healthier option
4 cups vegetable broth or chicken broth for added richness
1 cup heavy cream or half-and-half for lighter options
2 cups shredded sharp cheddar cheese for maximum flavor

Seasoning and Garnish

Salt and pepper to taste
1 teaspoon Dijon mustard optional for a flavor boost
Croutons for garnish (optional)

Instructions

Preparation

In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Incorporate the minced garlic and sauté for an additional 1–2 minutes until fragrant.

Cooking the Broccoli

Add the broccoli florets to the pot and pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the broccoli is tender.

Blending the Soup

Using an immersion blender or transferring to a standard blender, puree the soup until smooth.
For a chunkier texture, reserve some broccoli to stir back in after blending.

Finalizing the Soup

Return the blended soup to the pot over low heat.
Stir in the heavy cream and gradually add the shredded cheese until melted and combined.
Season with salt, pepper, and Dijon mustard if desired.

Serving

Ladle your soup into bowls.
Top with croutons or extra cheese as desired.

Notes

For a gourmet touch, drizzle a bit of truffle oil over each bowl before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keyword Broccoli Cheese Soup, Comfort Food, Creamy Soup, hearty soup, vegetarian