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Easy Broccoli Cheese Soup

Easy Broccoli Cheese Soup

Name: Easy Broccoli Cheese Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 5
Ingredients: 1 tbsp (15 g) butter, or olive oil; 2 garlic cloves, minced; 1 onion, diced; brown, white or yellow; 4 cups (1 litre) chicken broth, low sodium; or vegetable broth; 1½ cups water; 700 g (1⅜ lb) broccoli florets, including diced, peeled stems; about 2 large heads; 2 potatoes, peeled and diced into 1.5 cm (2/3-inch) cubes; ¾ tsp cooking salt, or kosher salt; ¼ tsp black pepper; 1½ cups cheddar cheese, shredded; or another cheese of choice; ¾ cup cream, or milk; cream, for drizzling; grated cheese, extra

Creamy broccoli soup with grated cheese in a pot. — Creamy broccoli soup topped with grated cheese.

A thick, creamy broccoli soup with cheddar cheese, potatoes and a choice of cream or milk.

By Cookin' KitchenOctober 20, 2026

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Total: 30 minutes
Servings: 5 servings

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 5

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Recipe

Easy Broccoli Cheese Soup

A thick, creamy broccoli soup with cheddar cheese, potatoes and a choice of cream or milk.

Cookin' · https://cookin.club/recipes/easy-broccoli-cheese-soup

Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 5

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Ingredients

5 servings

For 5 servings

Soup

1 tbsp (15 g) butter, or olive oil
2 garlic cloves, minced
1 onion, diced; brown, white or yellow
4 cups (1 litre) chicken broth, low sodium; or vegetable broth
1½ cups water
1⅜ lb (700 g) broccoli florets, including diced, peeled stems; about 2 large heads
2 potatoes, peeled and diced into 1.5 cm (2/3-inch) cubes
¾ tsp cooking salt, or kosher salt
¼ tsp black pepper
1½ cups cheddar cheese, shredded; or another cheese of choice
¾ cup cream, or milk

To serve

cream, for drizzling
grated cheese, extra

Instructions

Soup

Step 1: Melt the butter in a large pot over medium-high heat. Add the onion and garlic, and sauté for 2 minutes, until the onion softens.
Step 2: Add the broth, water, broccoli, potato, salt and pepper. Bring to a simmer, cover the pot, turn the heat down to medium-high and cook for 20 minutes, or until the broccoli is soft.
Step 3: Turn off the stove, leaving the pot on the burner. Purée the soup with a stick blender until smooth.
Step 4: Stir in the cream, then add the cheese a handful at a time, stirring between additions until it melts.
Step 5: Taste and add more salt if desired.
Step 6: Ladle the soup into bowls. Drizzle with cream and top with extra grated cheese, if desired.

Notes

For the broccoli, cut the florets from the heads, peel the thick skin from the stems, dice the stems and add them to the pot. Two large heads yield about 700 g (1.4 lb) including stems. Frozen broccoli also works.

If using a countertop blender, blend the soup in two batches and let it cool slightly first. Remove the blender’s feeding-hole lid, cover the opening with a folded tea towel, hold it in place, and start blending on low before increasing the speed.

Store leftovers in the refrigerator for 4 to 5 days, or freeze for up to 3 months.

Nutrition per serving

Calories: 366 kcal
Fat: 25 g
Saturated fat: 16 g
Carbohydrates: 24 g
Sugar: 4 g
Fiber: 6 g
Protein: 15 g
Sodium: 630 mg
Cholesterol: 84 mg

Estimated values; they will vary with the exact ingredients and brands you use.

Soups
broccoli
cheddar
cheese
potatoes
quick and easy

About this recipe

This broccoli soup gets its thick, creamy texture from tender broccoli and potatoes blended until smooth, with cheddar stirred in for a cheesy finish.

Broccoli soup ingredients arranged on a work surface. — Ingredients for broccoli soup, including broccoli, potatoes, onion, garlic, cheese, cream, broth and butter.

Use chicken or vegetable broth, and choose cream or milk to finish. Serve with a drizzle of cream and extra grated cheese, if desired.

Crusty bread dipped into creamy broccoli soup. — Crusty bread dipped into a bowl of creamy soup.

Easy Broccoli Cheese Soup