Cream Of Broccoli Soup Recipe

Cream Of Broccoli Soup Recipe: My recipe for simple, quick broccoli soup is a rich, creamy cream of broccoli soup with a taste boost from cheddar cheese! All you have to do is combine everything in a pot and cook for 20 minutes to have a comforting bowl of creamy, cheesy food that contains less than 300 calories.
It’s about time I posted a “green” recipe! With two enormous heads of broccoli, this recipe has lots of greenery, but it also has a good amount of cheese! 😉

But really, I make fun of stuff being cheesy, and it DOES taste like cheese. But because of the method I use to prepare it, even though it’s creamy and cheesy, just 280 calories if you make it without cream.



Cream Of Broccoli Soup Recipe



Vegan Cream of Broccoli Soup





  • 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)


  • 1.5 cups (325ml) 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 salt


  • 1/4 tsp black pepper
  • 1.5 cups (150g) cheddar cheese , shredded (or other cheese of choice)
  • 3/4 cup (165ml) cream or milk


  • Cream, for drizzling
  • Extra grated cheese


  • In a big pot over medium-high heat, melt the butter. Add the onion and garlic, and cook for 2 minutes, or until the onion becomes mushy.


  • Add the broccoli, potato, broth/water, salt, and pepper. After bringing to a simmer, cover, reduce the heat to medium-high, and cook the broccoli for 20 minutes, or until it is tender.


  • Switch off the stove, but keep it running. Smoothly puree with a stick blender.


  • Add the cream and mix. Next, add the cheese one handful at a time, stirring to melt each handful.


  • If needed, taste and add additional salt.


  • Spoon into bowls. If desired, garnish with additional shredded cheese and drizzle with cream.





Cinnamon Roll Muffins with Cream Cheese Glaze Recipe



  • Broccoli: Break or cut off the florets, then chop the thick skin off the stem and add it to the saucepan along with the chopped broccoli.


  • About 700 g/1.4 lb of broccoli (including stems) can be obtained from two large broccoli heads. Broccoli that is frozen can also be used.


  •  Pureeing the soup: if you’re using a blender, split the soup into two batches and let it cool a little before blending (hot soup in a sealed blender will explode all over the place!). Put the blender top on, but take OFF the feeding hole cover. Cover the


  • hole with a folded tea towel and keep it in place with your hand. Start slowly and pick up speed later.
    (PS: Invest in a blender stick if you enjoy making creamy, healthful soups. I promise it’s well worth the money.
  • Storage: I find that it stores well in the refrigerator for four to five days and freezes completely well for months (three months, on average).


  • Nutritional value per portion. Cuts to 280 calories if full-fat milk is used in place of the cream.




  • Serving:544g
  • Calories: 366cal (18%)
  • Carbohydrates:24g (8%)
  • Protein:15g (30%)
  • Fat:25g (38%)
  • Saturated Fat:16g (100%)
  • Cholesterol:84mg (28%)
  • Sodium:630mg (27%)
  • Potassium:882 mg (25%)
  • Fiber:6g (25%)
  • Sugar:4g (4%)
  • Vitamin A: 1740 IU (35%)
  • Vitamin C: 137 mg (166%)
  • Calcium:339mg (34%)
  • Iron:4mg (22%)





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!!



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