Broccoli Soup Recipe Thick

My easy Broccoli Soup is a simple Cream of Broccoli Soup that’s thick and creamy with an extra hit of flavour from cheddar cheese! Essentially just throw it all in a pot, and you’re just 20minutes away from a creamy, cheesy bowl of comfort under 300 calories.

I’m long overdue for a “green” recipe!! And there’s plenty of green in this recipe, with two giant heads of broccoli in it…..though there’s a decent wack of CHEESE to!😉

But seriously, I joke about this being cheesy and there definitely IS cheese flavour in this. But because of the way I make this, it’s creamy and cheesy but it’s still rather healthy, clocking in at 280 calories if you make this without cream, and just 360 calories with.

Perfect Broccoli Cheddar Soup

, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in and cooked in that thickened soup.

I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make anaturally thick and creamy soup. This way you actually getlovelybroccoliflavourin the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!

Cream is optional!Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.

Creamy Broccoli Soup Without Cream!

But I make it without cream most of the timebecause cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!

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.

Best Cream Of Broccoli Soup Recipe

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!!

Broccoli Soup Recipes

So – if I haven’t convinced you already, one more reason to make this Broccoli Soup is that it freezes 100% perfectly and lastsfor days and days in the fridge. It’s creamy and comforting, filling and yet HEALTHY and full of nutrition.

Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!

1. Broccoli - Cut/break florets off, then cut the thick skin off the stem and dice into small pieces, then throw them into the pot too.

Ingredient Cream Of Broccoli Soup

2. Pureeing soup - if using a blender, blend in 2 batches and allow soup to cool slightly before blitzing (hot soup in fully sealed blender = soup exploding everywhere!). Place lid on blender but REMOVE the feeding hole lid. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start on low then increase speed.

3. Storage -keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).

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

The Best Broccoli Cheese Soup (with Video!) Recipe

Originally published 6 January 2016, updated 21 October 2019 with new photos, step photos, new video and most importantly, Life of Dozer section added!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!It’s about time you met this broccoli cheddar soup recipe. It’s rich and indulgent, but not so much that it weighs me down.

I tried to make a great broccoli soup six months ago. I gave up after several failed attempts, and recently tried again after discovering Sarah Jampel’s method in Bon Appétit. Thank you for showing me the way, Sarah.

Thick And Creamy Cheddar Broccoli Soup

I wanted all that, and I didn’t want to feel like I was eating a bowl of queso (don’t get me wrong, sometimes that’s exactly what I want to eat). This recipe checks all the boxes!

Perhaps the coolest feature of this soup is that it makes use of the broccoli stems that we usually toss. Less waste, more nutrients, can’t lose.

After I eat this soup, similar to how I feel after enjoying a big kale salad. Cruciferous veggies work miracles, I tell you, and did you know that broccoli contains loads of vitamin C? We could all use some extra right now.

Creamy Chicken Broccoli Soup Recipe

This soup is vegetarian and gluten free as written. You can even make it dairy free/vegan with substitutions (really!). See the recipe notes for details.

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you). 

This recipe yields a substantial amount of soup (around 10 cups). If you are serving two people or don’t want a lot of leftovers, you could easily cut the ingredients in half. Here’s what you’ll need to make it:

Vegan Broccoli Soup Recipe

Never fill a stand blender past the maximum fill line, or you could end up with a giant mess (and a hot one, if you’re making soup). You need to know how your blender works. My lid’s design allows for steam to escape, but if yours doesn’t, you’ll want to remove the center piece so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.

This soup is a light meal on its own, or would make a proper meal with a sandwich or crisp salad. Here are a few options that are deliberately

This broccoli cheddar soup recipe is so satisfying! It’s loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.

Keto Broccoli Cheese Soup (better Than Panera!)

Make it dairy free/vegan: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

Minute Broccoli Cheddar Soup

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© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.This Cream of Broccoli Soup can be as healthy or indulgent as you want! Adding cream is optional as the soup is made thick and creamy with potatoes, but cauliflower can be substituted or mixed in for a lighter alternative. Garnish with cheese if desired or keep it simple!

I’m a soup lover all-year-round. In the summer, I have zucchini soup for lunch just about every day. During the off-season, I turn to this Cream of Broccoli Soup. (Which makes a great freezer meal !)

The Best Broccoli Cheese Soup (better Than Panera Copycat)

Since Zucchini is sweeter than broccoli, I love adding carrots to this soup for a hint of sweetness. The flavor combination is perfect, and tastes great with OR without cream.

How to Make It Sauté diced onions, celery, and carrots in butter/olive oil for 5 minutes, until softened. Add minced garlic, rosemary, thyme, salt, pepper, and cayenne. Sauté for 1 minute. Stir in the broccoli and heat for 5 minutes, partially covered.

Add peeled/diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium. Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.

Healthy Broccoli Soup

Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth. Heat the cream in the microwave for 30 seconds and stir it into the soup. Garnish with