I’m so excited to share my Cheesy Broccoli Soup recipe with you! This isn’t just soup — it’s a creamy, comforting bowl packed with fresh broccoli and rich cheddar flavor. Imagine velvety smooth soup with tender broccoli chunks and a cheesy warmth that hugs you from the inside out. Perfect for chilly evenings, lunch, or anytime you want a cozy, nourishing meal.
Level: Easy
Total Time: 1 hour 5 minutes
Prep Time: 15 minutes
Cook Time: 50 minutes
Yield: 6 bowls
Course: Soup
Cuisine: American
I still remember the first time I made this Cheesy Broccoli Soup — the aroma alone made me feel warm and cozy! There’s something magical about blending tender broccoli, potato, and cheese together to create a luxuriously creamy soup that’s rich without being heavy.
This recipe is simple, wholesome, and perfect for anyone who wants a satisfying soup without using cream or flour. The potato gives it that silky smooth texture, while the cheese adds indulgent flavor. It’s perfect for meal prep, family dinners, or a comforting solo meal.
Description
This soup combines fresh, healthy ingredients into a creamy, cheesy delight. Here’s why it works so well:
• Fresh broccoli, including stems, for maximum flavor and nutrients
• Russet potato for natural creaminess without heavy cream
• Onion and garlic for a savory base that enhances the soup
• Sharp cheddar cheese for richness and indulgence
• Water as the liquid base, keeping the flavor clean and fresh
• Optional garnishes like chives or extra cheese for a finishing touch
It’s a soup that’s both nourishing and comforting, easy to make, and big on flavor without any complicated steps.
Ingredients
• 3 tablespoons unsalted butter
• 2 medium yellow onions, coarsely chopped
• 6 garlic cloves, smashed and peeled
• ½ teaspoon red pepper flakes (optional, for a gentle kick)
• 1 ¼ teaspoon fine sea salt, divided, to taste
• Freshly ground black pepper, to taste
• 2 pounds broccoli with stalks (about 3 large heads)
• 1 large russet potato (about 12 ounces), peeled and cut into 1–2-inch chunks
• 6 cups water
• 4 to 8 ounces sharp cheddar cheese, grated (adjust for your taste)
• Thinly sliced chives or green onions, for garnish (optional)
Directions
- Cook the Aromatics:
• Melt butter in a large Dutch oven or soup pot over medium-low heat.
• Add onions, garlic, red pepper flakes, ¼ teaspoon salt, and about 10 twists of black pepper.
• Cover and cook, stirring occasionally, until the onions are softened and just starting to turn golden, about 8–10 minutes. - Prepare the Broccoli:
• Slice off and discard rough ends of the broccoli stalks. Peel the tough outer skin and discard.
• Cut the stalks into 1–2 inch pieces. Chop the florets into bite-sized pieces and set aside. - Cook Potato and Stalks:
• Add broccoli stalks and potato chunks to the pot, stir, and pour in 6 cups of water with the remaining 1 teaspoon salt.
• Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20–25 minutes. - Add Broccoli Florets and Blend:
• Stir in half of the florets, cover, and cook until bright green, 3–5 minutes.
• Remove from heat. Blend the mixture in batches in a stand blender or use an immersion blender until smooth. Return to the pot. - Finish the Soup:
• Add remaining florets and cook until tender, 4–7 minutes.
• Stir in most of the cheddar cheese until smooth. Taste and add more cheese, salt, or black pepper as desired. - Serve:
• Ladle into bowls and top with extra cheese and chives if you like. Serve hot.
Process Details
• Cooking the Broccoli: Using both stalks and florets ensures the soup is creamy with some texture, and reduces waste.
• Blending: Blending half the soup gives it a smooth base while keeping tender broccoli pieces for texture.
• Cheese: Hand-grated cheddar melts more evenly, giving you that silky, indulgent texture.
Tips for Success
• Potato Trick: The potato gives natural creaminess — no heavy cream needed.
• Cheese Choice: Use sharp cheddar for maximum flavor; adjust the amount depending on how cheesy you like it.
• Blend Safely: Don’t overfill your blender, and allow steam to escape to prevent splattering.
• Make-Ahead: Keeps in the fridge for up to 4 days. Reheat gently to maintain creaminess.
Serving Ideas
• Pair with a crusty sandwich or grilled cheese.
• Serve with a light salad for a balanced meal.
• Garnish with extra cheddar or fresh herbs for a pretty presentation.
Nutrition Info (Approximate per Serving)
• Calories: ~250
• Protein: 12g
• Carbohydrates: 25g
• Fat: 14g
• Fiber: 6g
• Sodium: 520mg
• Sugar: 3g
• Vitamin C: 120% DV
My Cheesy Broccoli Soup is creamy, flavorful, and surprisingly light — a perfect cozy meal that’s easy to make and wholesome. Each spoonful delivers tender broccoli, smooth potato, and rich cheddar in a comforting bowl. I promise, once you try it, it’ll quickly become one of your favorite go-to soups for chilly nights or simple weeknight dinners.
