Broccoli Cheese Soup

It’s about time you met this Broccoli Cheese Soup recipe. It’s rich and indulgent, but not so much that it weighs me down.

My husband declared it the best he’s ever had, and started throwing out one-liners in between spoonfuls:

“It’s the velvet of the soup world.”

“All the sin without any of the guilt.”

“This may be the universe’s best delivery system for broccoli.”

“It’s like a warm blanket after being outside on a long winter day.”

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.

I have high standards for broccoli cheese soup. I wanted soup that met the following qualifications:

• Sufficiently green and full of fresh flavor
• Cheesy!
• Luxuriously smooth but with some texture from tender florets
• Preferably free of flour and heavy cream

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.

In fact, I feel good 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.

Broccoli Cheese Soup Ingredients

This flavorful soup is made without heavy cream, milk or flour—or even vegetable broth. You’ll just need a few basic ingredients to make it:

• Butter contributes to the irresistible flavor and silky texture. Technically, you could replace it with two tablespoons of extra-virgin olive oil, but I like butter better here.
• Onion and garlic form a savory base layer. Since we’re blending them all up later, we don’t need to chop them finely. In fact, you can just smash the garlic with the side of your chef’s knife (be careful), peel off the skin and throw it into the pot. So easy!
• Russet potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended. This is a trick I’ve used in my vegan mac and cheese and vegan queso recipes—it really works.
• Lots of broccoli, of course. The stems contribute body and extra broccoli flavor. We’ll purée half of the broccoli florets, and cook the rest in the pot for texture.
• Water brings it all together. I’ve been experimenting with using water instead of vegetable broth in soups lately, and so far I’ve been impressed. Store-bought vegetable broths can contribute unwanted color, off-putting flavors and excess salt. Water has none of these issues. Plus, it saves you a few bucks.
• Sharp cheddar cheese offers maximal cheddar flavor and a creamy texture. You can start with four ounces (half of a block) and add more to suit your preferences. Hand-grated cheese is best, since pre-shredded cheeses are coated in powders that can cause the cheese to glop together once melted. Buy white cheddar if you can. Yellow cheddar might turn this soup an unfortunate color, but I haven’t tried to be sure.

This soup is vegetarian, gluten free, and I even came up with some substitutions to make it dairy free/vegan (really!). Those details are in the recipe notes.

Equipment Notes & Suggestions

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:

• I swear that soups always taste better when they’re cooked in a Dutch oven. I used my 5.5-quart Le Creuset for this recipe. A large, heavy-bottomed soup pot will also work well.
• You’ll need a lid for the pot. In a pinch, you could use a metal baking sheet.
• If you are making the full batch, you’ll need to blend it in batches in your stand blender. I could not blend the full batch at once in my Vitamix. Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot.
• Or, you could use an immersion blender. The trouble with immersion blenders is that they never yield soup as creamy as you could accomplish in your stand blender. I wish it weren’t true!

Safety note: 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.

What to Serve with Broccoli Soup

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 not very cheesy, for the sake of balance.

• Chickpea Salad with Carrots and Dill or French Carrot Salad
• Green Goddess Hummus Sandwich or Hummus Quesadillas
• Honey Mustard Brussels Sprout Slaw or Simple Seedy Slaw

Please let me know how your soup turns out in the comments! I love hearing from you.