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Broccoli Cheese Soup

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I've discovered this amazing way to make broccoli cheddar soup that's actually healthier but tastes just as creamy and delicious as the original! Instead of heavy cream or flour, the secret is using potato to create that perfect velvety texture - it's absolutely brilliant! The best part is how it uses both the broccoli florets and stems, which not only prevents waste but adds this incredible depth of flavor to the soup. When you combine that with sharp cheddar cheese, it creates this perfectly balanced, comforting bowl that'll have you forgetting it's actually good for you. It's become my favorite way to get more vegetables into my diet!
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Updated on Tue, 14 Jan 2025 20:53:53 GMT
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Two bowls of creamy broccoli cheese soup garnished with shredded cheese and broccoli florets, accompanied by a slice of bread on a wooden serving board. Pin it
Two bowls of creamy broccoli cheese soup garnished with shredded cheese and broccoli florets, accompanied by a slice of bread on a wooden serving board. | tastygusto.com

My Broccoli Cheese Soup has become a family favorite it's creamy comforting and so much healthier than the traditional version. I love how it lets the fresh broccoli and sharp cheddar shine without hiding behind heavy cream or flour. It's the perfect bowl of comfort whether you're curled up on a cozy evening or looking for a nutritious lunch.

What Makes This Recipe Special

I've found a way to make this soup velvety and rich using butter potatoes and sharp cheddar instead of loads of cream. What I love most is how we use every bit of the broccoli stems and all making it both sustainable and super nutritious. Plus it's naturally gluten free and perfect for vegetarians.

Everything You Need

  • Butter: Makes everything silky smooth olive oil works too if you prefer.
  • Onion and Garlic: Don't worry about perfect cuts they'll get blended later.
  • Russet Potato: The secret to that creamy texture just peel and dice it.
  • Fresh Broccoli: Use it all florets and stems have so much flavor.
  • Water: Keeps things simple and lets the natural flavors shine.
  • Sharp Cheddar: Grate it yourself it melts so much better.
A creamy broccoli cheese soup is shown in a white pot, garnished with shredded cheese, chives, and black pepper, surrounded by broccoli florets and cheese on a wooden board. Pin it
A creamy broccoli cheese soup is shown in a white pot, garnished with shredded cheese, chives, and black pepper, surrounded by broccoli florets and cheese on a wooden board. | tastygusto.com

Let's Make It Together

Get Everything Ready
Start by prepping your veggies peel and dice that potato rough chop your onion and garlic and separate those broccoli pieces.
Start the Base
Melt your butter in a big pot then cook those onions and garlic until they smell amazing.
Build the Soup
Add your potatoes and broccoli stems cover with water and let it all simmer until tender.
Blend Until Smooth
Working in batches blend everything until it's silky smooth then back to the pot it goes.
Add Those Florets
Now in go the broccoli florets cook until they're tender but still bright green.
Finish with Cheese
Stir in that beautiful sharp cheddar until it's all melted maybe add a little more on top when serving.

My Best Tips

Fresh broccoli really makes a difference here and always grate your own cheese it melts like a dream. Take your time blending don't overfill your blender or you'll end up with a mess. Using both stems and florets gives you the best texture and flavor.

Perfect Pairings

I love serving this with something light and fresh to balance out the richness. Try it with a crispy Brussels sprout slaw or a bright chickpea salad. A good piece of crusty bread or half a sandwich makes it a complete meal.

Keeping It Fresh

Your soup will stay good in the fridge for about four days just keep it in a container with a tight lid. When you want to warm it up do it slowly on the stove or in short bursts in the microwave giving it a good stir now and then. I'd skip freezing this one the texture just isn't the same after.

A creamy broccoli cheese soup is served in a dark bowl, garnished with shredded cheese and pepper, on a wooden serving board. Pin it
A creamy broccoli cheese soup is served in a dark bowl, garnished with shredded cheese and pepper, on a wooden serving board. | tastygusto.com

Frequently Asked Questions

→ Why use potato instead of cream?

Potato creates natural creaminess without heavy cream, making the soup lighter while maintaining rich texture. It's also naturally gluten-free as no flour is needed.

→ Can I make this dairy-free?

Yes, replace butter with olive oil and blend with soaked cashews, nutritional yeast, and seasonings instead of cheese for a vegan version.

→ Why use both stems and florets?

Using the whole broccoli reduces waste and adds flavor. The stems are cooked longer and blended for creaminess, while later-added florets provide texture.

→ How long does it keep?

The soup keeps well in the refrigerator for up to 4 days, though the color may darken slightly over time.

→ Can I adjust the spiciness?

Yes, reduce or omit the red pepper flakes if sensitive to spice. The soup will still be flavorful without them.

Conclusion

A nutritious and creamy soup that reimagines the classic broccoli cheddar recipe by using potato for natural thickness and whole broccoli for maximum flavor and nutrition.

Broccoli Cheese Soup

A naturally creamy broccoli cheddar soup made with fresh broccoli and potato instead of cream or flour. Rich and satisfying while being lighter.

Prep Time
15 Minutes
Cook Time
50 Minutes
Total Time
65 Minutes

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (10 cups)

Dietary: Vegetarian, Gluten-Free

Ingredients

01 3 tablespoons unsalted butter.
02 2 medium yellow onions, coarsely chopped.
03 6 garlic cloves, smashed and peeled.
04 1/2 teaspoon red pepper flakes.
05 1 1/4 teaspoon fine sea salt.
06 Black pepper to taste.
07 2 pounds broccoli with stalks.
08 1 large russet potato (12 oz), peeled and chunked.
09 6 cups water.
10 4-8 ounces sharp cheddar cheese, grated.
11 Chives or green onions for garnish (optional).

Instructions

Step 01

Melt butter, cook onions, garlic, pepper flakes, salt and pepper until onions are soft, 8-10 minutes.

Step 02

Peel and chop stalks into chunks. Cut florets and reserve.

Step 03

Add broccoli stalks, potato, water and salt. Simmer covered until tender, 20-25 minutes.

Step 04

Add half the florets, cook 3-5 minutes until bright green.

Step 05

Carefully blend soup in batches until smooth. Return to pot.

Step 06

Add remaining florets, cook 4-7 minutes. Stir in cheese until melted.

Notes

  1. Can be made dairy-free with olive oil and cashews.
  2. Keeps in fridge up to 4 days.
  3. Uses potato instead of cream for thickness.

Tools You'll Need

  • Large Dutch oven or soup pot.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 16 g
  • Total Carbohydrate: 25 g
  • Protein: 12 g