It’s about time you met this broccoli cheddar 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!
Watch How to Make Broccoli Cheese Soup
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.
Fresh & Healthy 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 and gluten free as written. You can even make it dairy free/vegan with substitutions (really!). See the recipe notes for details.
Equipment Notes & Suggestions
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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
Craving more creamy soups?
- Roasted Butternut Squash Soup
- Roasted Carrot Soup
- Roasted Cauliflower Soup
- Roasted Pumpkin Soup
- Lightened-Up Tomato Soup
Please let me know how your soup turns out in the comments! I love hearing from you.
Broccoli Cheese Soup
- Author:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 bowls 1x
- Category: Soup
- Method: Blended
- Cuisine: American
This broccoli cheddar soup recipe is so satisfying! It’s loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
- 1 ¼ teaspoon fine sea salt, divided, to taste
- Freshly ground black pepper, to taste
- 2 pounds broccoli with stalks (3 large or 4 medium)
- 1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
- 6 cups water
- 4 to 8 ounces grated sharp cheddar cheese, depending on your mood
- Thinly sliced chives or green onions, for garnish (optional)
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of black pepper.
- Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
- Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
- Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
- Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
- Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
- Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot.
- Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it’s hot) and stir in more cheese if you’d like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
- Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven’t tried freezing this soup but suspect it will work fine—please let us know in the comments if you do.
Notes
Recipe adapted from Bon Appétit’s broccoli cheddar soup by Sarah Jampel.
Make it dairy free/vegan: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Christine
I really like that this tastes like Broccoli soup with some cheese, as opposed to a heavy cheese concoction with some broccoli for colour.
I have a daughter who doesn’t eat meat (the rest of the family does) this recipe has a high concentration of iron which is fantastic and keeps everyone else satisfied as well.
★★★★★
Kate
I’m happy you enjoyed it, Christine! Thank you for your review.
Natalie
Due to allergies, my family is off dairy, gluten, all grains, soy, and egg- I’ve made dozens of recipes from this blog and I have a cookbook. I keep expecting a recipe to not work out one of these days but every one I try is amazing! I so appreciate all of the sub options. You’re a life saver, Kate!
Ann Jean Campbell
made vegan minus nutritional yeast and cashews and enjoyed
★★★★★
Nuthi Ganesh
Should all the water boil out before I blend the mixture in step 7?
★★★★★
Kate
Hi! You don’t want the water to boil off, just the broccoli stems and potatoes to be tender. I hope that helps!
Mary
Another great recipe! I usually don’t enjoy broccoli and cheese as it is too heavy. This was a hit for me and my family. Thank you.
★★★★★
Kate
Wonderful to hear, Mary! Thank you for your review.
Alexia B
This was amazing, I subbed the red pepper flakes with Piment d’Espelette and used smoked cheddar. It turned out to be amazing! Thank you for this recipe.
★★★★★
Win
I just finished making this soup about 45 minutes ago (3/16/21). It is not difficult to make. I used olive oil and it was delicious. My daughter likes it as well. The next time I have guests over for dinner (someday), I will serve this soup.
Thanks.
★★★★★
Nathalie LeBlanc
I’ve loved every recipe on this website, this one however I was super disappointed in. Totally my fault, I chucked my cheese in and it CURDLED! I wish there would have been a note to reduce heat before adding the cheese. Supper bummed. It’s so gross.
★★
Kate
Hi Nathalie, I’m sorry to hear that. I’m surprised it did that. Was it boiling?
Christine
Finally, a broccoli soup that is delicious and satisfying that isn’t full of cream, flour, etc. And you’d never know based on the taste or texture ;). I was nervous to just use water in this (thought I should maybe use broth instead), but do not fear. This is loaded with flavor. I used vegan cheddar (Earth Island brand) for my hubby and you honestly couldn’t tell the difference. The spice from the chili flakes was more than anticipated, but I honestly think it’s the brand I bought recently (very potent), so probably just me. Not docking a star for that. Will make this again!
★★★★★
Kate
Great to hear! Thank you for your review, Christine.
Stacy
My son loves broccoli soup! He used to order one near his dentist’s office that had no cream and was on the thinner side for broccoli soup, which was perfect for after a visit to the dentist (no solid food for an hour or two). I’ve been meaning to make broccoli soup at home and came across your recipe. I made it tonight and it was a hit! We loved that it tasted like broccoli soup with a little cheese and not cheese soup with a little broccoli. I only used 4 oz of cheddar at the end and it was enough. Thank you for this great recipe, Kate! I look forward to trying some of your other recipes.
★★★★★
Kate
You’re welcome, Stacy! Thank you for your review.
Vicki
Thanks to you, two baked potatoes, and my Vitamix, I saved my tragically over-cooked broccoli from being tossed in the trash! I used the broccoli cooking liquid and white cheddar cheese, salt and pepper.
★★★★★
Kate
I’m glad you loved it, Vicki!
Lena
I cooked til Step 7 and simply saved 1/2 the florets and kept to steam. I sprinkled a little bit of shredded cheese…..The soup was very creamy and delicious!
★★★★★
Sanya
Wonderful recipe! My kids love it, especially with some crunchy bacon bits added.
★★★★★
Kate
I’m happy to hear it! Thank you for your review, Sanya.
Kiley
This has become my FAVOURITE broccoli soup recipe!! The potato makes this recipe stand out compared to other broccoli soup recipes, as it makes the soup creamy, but not heavy.
★★★★★
Kate
I love it! Thank you for your review, Kiley.
Amy
Hi Kate! Any good subs for those of us without a Yukon Gold on hand? Thanks!
Kate
Russet will work here!
Ingrid
I always make a very large pot of this soup as it is soooo yummy (just double the ingredients!) and then I freeze half. When defrosted is tastes just as delicious as when eaten “fresh”.
★★★★★
James
Noting your comment about water over stock? Could not agree more and if one wants some added flavour? Use a TBSP of Fish stock like Patis. While we are vegetarian I have little compunction over fish and fish stock made from anchovies. Love this particular recipe and have my own twists for it…
★★★★★
Mary M
Thanks
Amy Christine
The husband and I enjoyed this. Took me an hour a half to make as my broccoli just wouldn’t seem to get done, but it was hearty and a good full meal when coupled with a salad. I thought it needed a bit of acid so I added a dash of sherry vinegar for brightness. I love heavy cream, but glad to avoid it in this soup! Thanks for the recipe!
★★★★
Kate
You’re welcome, Amy! I’m happy you enjoyed the recipe without the cream.
BarbaraRP
Hey, Kate! Love your recipes! Have made so many, but have never commented until today. Last night, I used your Broccoli Cheese Soup as a template to use up some roasted broccoli and leftover mashed potatoes. I made 1/2 of the recipe. Used chicken broth instead of water. Offered shredded Mexican cheese, green onions and bacon as garnish. It was delicious! There wasn’t a drop left! Can’t wait to try out the recipe as written. Thank you so much, Kate!
★★★★★
Kate
I’m happy you finally commented! Thank you for sharing your modifications and I’m happy you loved it.
Wendy Fencl
Delicious! And so simple to make. I’d cut the garlic a bit in the future- a little too much for my taste. (I did up the pepper flakes!) They say necessity is the mother of invention, and so it is. I didn’t have a potato, so I used a can of water chestnuts. I kept about 1/4 can out to add at the end for crunch. It thickened beautifully and added texture. I’ll make this over & over!
★★★★★
Sasha
O.My.Gosh…
That was the best broccoli soup I’ve ever tried. So simple. SO GOOD. Filling and very satisfying. My children are already asking to make more tomorrow now that we’ve polished the pot . Thanks so much for sharing the recipe!
★★★★★
Kate
I’m excited you think so, Sasha! I appreciate your review.
Chrisanne
Making this for the third time. One of our family favorites: healthy and tasty and full of vegetables. I’ve tried perhaps a half-dozen of your recipes. I’ve made them all more than once because they’re reliably delicious and satisfying for the vegetarian and the non-vegetarian in our household. Just wanted to thank you.
★★★★★
Kate
That’s great, Chrisanne! Thank you for your review.
Anne Mulligan
I used your method but I added a carrot in the beginning, dried oregano, 2 teaspoons of chicken stock powder, a can of cannellini beans for added nutrition while it was simmering, and two tablespoons of full cream milk powder in the end and the picky eaters in the house liked it. I’ll definitely make it again.
★★★★★
Kate
That’s great to hear, Anne! I’m delighted you enjoyed it.
Guin
Excellent flavor but came out quite thin before the cheese was added. I would only use 4 cups of liquid next time rather than six, or else start with a roux. I simmered it for a few hours to reduce. I used an immersion blender and it came out perfectly smooth.
★★★
Donna
Could I use 1 can of evaporated milk and 2 cups of water?
Kate
Hi Donna, I haven’t tired it so I can’t say for sure. Sorry to disappoint.
Lori
Made this tonight sadly to not enjoy tonight but in the days to come. Can I say … delish!! As I was adding the cheese I thought to myself, does it really doesn’t need it — it was so flavorful and stunning without it but the cheese is also a fab addition. Thanks for this. Hope it’s just as good in the days to come as it was as I was tasting tonight.
Always like to follow the recipe exactly as written without my personal interjection and most times I find…the chef writing it has it down.
Yum!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Lori.
Batsheva
Loved the broccoli soup! I omitted the red pepper flakes as i dont like strong spice
So good! Love your recipes
Thanks for sharing
Stay safe
★★★★★
Kate
I’m happy you enjoyed it! Thank you for your review.
Amanda
Taste delicious I added some whole grain mustard to give it a bit of a kick too! Thank you for the recipe.
Kaitlyn
You really are the soup whisperer Kate! I really love the taste & texture of this soup and was happy to see that the colour was a beautiful bright green at the end. I used about 5 oz of cheese and that was just right. If you’re looking for sides, I had this soup with Kate’s Crispy Sweet Potato Fries and a hard boiled egg to make it a very satisfying lunch.
★★★★★
Kate
Wonderful! I love that combination, Kaitlyn. Thank you for your review.
Simon
Generally like your recipes a lot but this one was not good. Didn’t like the texture and it’s a bit bland. I ended up blending the whole soup for a long time in order to get it smooth. Perhaps the cheese will give it some flavour?
★
Kate
Hi, I’m sorry you didn’t like this one. Did you use fresh spices? Did you measure your broccoli to get the exact amount listed in the recipe?
Max
This soup rocks! The kick from the red pepper flakes is perfect. Not to mention this tastes WAY better than traditional cheesy/broccoli soup that is just too heavy. Definitely a go-to recipe for me!
Heather
Delicious! I made a ‘what’s in the fridge’ variant (1 pound broccoli, peas, a green apple & less cheese). Surprisingly cheesy and really filled the spot on a cold day.
★★★★★
Patricia Pearsell
HI Kate!
Just wondering, I can’t eat onion at all. Would this recipe still work without the onion?
I hope you have a wonderful day!
Patricia.
Kate
The onion really helps to give this one flavor. I don’t know if the results would be that delicious without it. Do you have a good replacement maybe you could try that here? Carrots, celery, etc something to give some of that type of flavor.
Dale
This soup is creamy and luscious with just the right texture from the chopped florets added at the end. Made it without the cheese second time and still delicious. Will try the dairy free/vegan suggestions next time. Thank you for the recipe. This is the first time I have ever reviewed a recipe.
★★★★★
Kate
I’m happy you enjoyed it dairy free! Thank you for taking the time to review, Dale.