Broccoli Cheese Soup

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Easy, creamy, cheesy and oh so satisfying, this broccoli cheese soup is pure comfort.

This recipe for broccoli cheese soup is super simple, cooks quickly and (if you have any left) freezes beautifully for future meals. And you know what? NO CREAM! That’s right, a creamy soup with no cream.

This soup starts with sautéed onions and garlic for a flavorful base and then the broccoli cooks in the stock until just tender.

Puree it until silky smooth and stir in a heap of cheese and a dash of nutmeg. The result is a warm, comforting, and rich broccoli soup.

I love to serve broccoli cheese soup for dinner with a big green salad and the leftovers make a perfect lunch. It’s an ideal weeknight meal, especially in the cold winter months.

If you’re a planner, ladle the broccoli soup into a freezer-friendly container and pop it into the freezer. The soup will keep for up to three months and can be defrosted in the microwave or in a bowl of lukewarm water.

Tips for success

• Saute the onions and garlic until translucent and slightly golden. Try not to get any color on them that might effect the color of the soup.
• Don’t over-cook the broccoli. You want it to be fork tender and bright green. Puree right away to preserve that bright color.
• Over-cooked broccoli will result in a drab colored soup.
• Don’t skip the nutmeg! It adds a warn, nutty flavor that compliments the broccoli.
• Reserve a few small cooked broccoli florets and a shredded cheese for garnish.
• Freezing the soup? Portion it into freezer ziplock bags for easy defrosting!

More Hearty Soups

• New England Clam Chowder
• Carrot Ginger Soup
• Roasted Fennel and Cauliflower Soup
• French Onion and Leek Soup
• Roasted Mushroom Soup

5 from 1 vote

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Broccoli Cheese Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Easy, creamy, cheesy and oh so satisfying, this broccoli cheese soup is pure comfort.

Course: Soup

Cuisine: American

Keyword: broccoli cheese soup, broccoli soup

Servings: 6 Servings

Calories: 321 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 2 Tbsp unsalted butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 1/2 lbs broccoli, coarsely chopped
• 32 oz chicken stock (vegetable stock can be substituted)
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp nutmeg
• 7 oz shredded cheddar cheese
• *shredded cheddar cheese for garnishing

Instructions

1. Melt the butter over medium heat in a large heavy bottomed pot or dutch oven.

2. Add the onion and saute 3-4 mins. Add the garlic and continue cooking for an additional 2 mins.

3. Add the broccoli, stock, salt and pepper. Reduce the heat to low.
4. Stir well, cover, and cook for 20 mins or until the broccoli is tender.
5. Remove from the heat and puree with an immersion blender (or in batches in a blender) until very smooth.
6. Return to low heat and stir in the nutmeg and the cheese.

7. Season with salt and pepper to taste and serve with additional grated cheese sprinkled over the top for garnish. The soup can be stored in the refrigerator for up to 3 days or frozen for 3 months.

Recipe Notes

• Saute the onions and garlic until translucent and slightly golden. Try not to get any color on them.
• Don’t over-cook the broccoli. You want it to be fork tender and bright green. Puree right away to preserve that bright green color.
• Over-cooked broccoli will result in a drab colored soup.
• Don’t skip the nutmeg! It adds a warn, nutty flavor that compliments the broccoli.
• Reserve a few small cooked broccoli florets and a shredded cheese for garnish.
• Freezing the soup? Portion it into freezer ziplock bags for easy defrosting!

Nutrition Facts

Broccoli Cheese Soup

Amount Per Serving

Calories 321 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 10g63%

Cholesterol 49mg16%

Sodium 1286mg56%

Potassium 1054mg30%

Carbohydrates 26g9%

Fiber 7g29%

Sugar 8g9%

Protein 20g40%

Vitamin A 2096IU42%

Vitamin C 238mg288%

Calcium 373mg37%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in April 2017 but was republished with tips in December 2019.