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Fast Prep, Big Flavours

Broccoli Soup – Thick & Creamy!

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 20 minutes away from a creamy, cheesy bowl of comfort under 300 calories.

Don’t forget warm crusty bread for dunking!

Broccoli Soup

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.

A little different to the usual…

You’ll find many creamy broccoli soups are made with a  roux , 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 a  naturally thick and creamy soup. This way you actually get lovely  broccoli flavour  in the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!

What you need for creamy Broccoli Soup

Here’s all you need:

broccoli – fresh or frozen (lots – 700g/1.4lb!)

butter, garlic and onion – flavour base

chicken or vegetable broth/stock + water – for simmering / soup broth

cheese & cream for finishing

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.

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

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!!

Soup Dunkers

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

Win, win, win!  – Nagi x

Watch how to make it

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Easy Broccoli Cheese Soup

Ingredients.

• ▢ 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 1/2 cups 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 cooking salt / kosher 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
• ▢ Extra grated cheese

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.

Recipe Notes:

Nutrition information:.

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

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Life of Dozer

Such focus and determination……for a cherry tomato of all things!! 😂

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Hi, I'm Nagi !

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!

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212 Comments

August 6, 2024 at 12:14 pm

July 27, 2024 at 1:39 pm

July 25, 2024 at 12:31 pm

Thanks Ngai for the delicious and creamy soup recipe. I added one small zucchini and one grated carrot to the broccoli. Decreased water to one cup and did not add the 1-1/2 cup (that’s a lot!) of cheese but after pulsing the soup was thick and creamy. Served with garlic croutons and a bit of grated cheddar cheese. Yum!

July 18, 2024 at 7:23 pm

June 20, 2024 at 2:24 pm

May 2, 2024 at 10:32 am

March 10, 2024 at 7:34 am

Hi Nagi! I love your recipes. I only have a tub of pub cheese (sharp cheddar) on hand. Do you think I can use that in place of the regular shredded cheddar? I really want some broccoli cheese soup and don’t want to go out and buy more cheddar cheese. Thanks!

February 16, 2024 at 3:49 am

September 1, 2024 at 6:26 am

You need to ween yourself off processed/artificial flavors

January 22, 2024 at 9:40 am

January 18, 2024 at 9:56 am

January 9, 2024 at 12:05 pm

This tastes AMAZING! My husband said it’s some of the best broccoli soup he’s ever had! I will definitely be making this again. Thank you for a quick, healthy weeknight meal!

January 1, 2024 at 7:40 pm

December 27, 2023 at 8:11 pm

November 11, 2023 at 10:50 am

October 28, 2023 at 1:04 am

October 6, 2023 at 12:35 pm

August 9, 2023 at 6:30 pm

Loved this soup, wondering how it would work for someone who couldn’t eat onions and garlic? What tasty additions could I use in place to make it “Mum friendly”?

July 14, 2023 at 8:34 pm

This amazing soup has become a weekly staple. Lactose intolerant and even without cream and cheese, still one of the best tasting soups. Thank you Nagi, nothing of yours fails even with tweaks!

July 10, 2023 at 4:19 pm

July 4, 2023 at 6:41 pm

Recipe , Winter Warmers

Broccoli soup.

A smooth and simple  broccoli soup recipe  that is as healthy as it is delicious and makes the perfect starter for any type of dinner party.

Recipe adapted from  Gourmet Traveller. 

Ingredients

1 tbsp olive oil 1 onion, diced 4 garlic cloves, bruised 2 head broccoli, top of the florets removed, stalks chopped 1 potato, peeled and chopped 1 litre, The Stock Merchant chicken or vegetable stock 185ml cream

• Heat oil in a suacepan over medium-high heat, add onion and garlic and saute until tender (5 minutes).
• Add broccoli stalks, potato and stock, bring to a boil then reduce to a simmer and cook until stalks and potato are tender (13-15 minutes).
• Cool briefly then puree with a hand-held blender in an upright blender.
• Season to taste, stir in cream and bring back to a simmer.
• Heat remaining butter in a frying pan over high heat, add broccoli florets and saute until tender (3-5 minutes).
• Top soup with broccoli florets and serve with toasted bread.

July 25, 2017

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Broccoli and Potato Soup

This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout.

The bright green broccoli florets floating on top of this hearty potato and broccoli soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. When you're prepping the vegetables, make sure to keep the florets and stems separate, since they're added at different times in the recipe. A final sprinkle of grated Parmesan cheese gives the soup an extra savory touch.

As mentioned in the notes below, you can also add the florets earlier in the process and puree everything for a completely smooth soup. If you go this route, you may want to serve the soup with crunchy, garlicky croutons or crumbled bits of crisp bacon for a touch of textural contrast.

Ingredients

2 tablespoons butter

1 onion, chopped

2 garlic cloves, minced

1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)

1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes

3 cups canned low-sodium chicken broth or homemade stock

3 cups water

1 3/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup grated Parmesan cheese, divided

Cara Cormack

Gather the ingredients.

In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree.

Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes.

Stir 1/4 cup of the grated Parmesan into the soup; serve the soup topped with the remaining cheese.

If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.

Suggested pairing

Pinot Grigio is the all-purpose Italian white. Its full body matches the creaminess of this soup, while its high acidity offers contrast. The relatively neutral taste of the wine allows the soup's subtle flavors to come through. No wonder Pinot Grigio is so popular.

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• Cream of Broccoli Soup

Gourmet Cream of Broccoli Soup

This cream of broccoli soup with heavy cream is just enough for two people. It's easy to prepare and freezes well. If freezing, do not add cream until ready to use.

Ingredients

2 tablespoons butter

1 onion, thinly sliced

1 small potato, thinly sliced

2 cups chopped fresh broccoli

1 ½ cups chicken broth

¼ teaspoon salt

ground black pepper to taste

½ cup heavy whipping cream

Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.

Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.

Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Photos of Gourmet Cream of Broccoli Soup

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Broccoli soup with cheesy savoury scones

Broc-on with fluffy, savoury scones that are baking in the oven while your creamy, green soup simmers on the stovetop. 

Broccoli soup is ideal for a cold night in!

Ingredients

For Scones, preheat oven to 200°C/180°C fan-forced. Lightly grease a baking tray and dust with flour. 

Combine cheese, flour, salt and mustard powder in a large bowl. Mix milk and seeded mustard together in a small jug. Slowly add milk mixture and gently mix dough until just combined.

Turn onto a floured bench. Gently bring dough together and press into a 4cm thick round. Using a floured knife, cut into 6 triangles. Put on the prepared tray and sprinkle over extra cheese. Bake scones for 20 minutes, or until they are golden. Wrap in a clean tea towel to keep warm.

Meanwhile, heat oil in a large saucepan on medium heat. Add leek, celery and onion and cook, stirring occasionally, for 6 minutes, or until tender. Add garlic, cook for 2 minutes.

Add broccoli and cook for 2 minutes. Add stock and bring to a simmer. Cook for 10 minutes, or until broccoli is tender. Remove from heat, set aside to cool slightly. Add flat-leaf parsley and half of the crème fraîche, and use a hand-stick blender to blend until smooth.

Divide between bowls. Thin remaining crème fraîche with a little water, then drizzle over soup. Top with extra parsley, pan-fried broccoli and season. Serve with scones.

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Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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