This broccoli cheese soup uses potatoes and a handful of cheddar cheese for it’s thick creamy texture – no need for flour or cream.
I’m always pleasantly surprised how easily this soup comes together and how much my entire family loves it. It’s a great way to use up broccoli that’s been neglected in the fridge, is still edible but not great for eating raw. Or, it’s a perfect use for an abundance of garden fresh broccoli, like this beauty.
This broccoli cheese soup includes carrots, onions, garlic and potatoes in addition to the prerequisite broccoli and cheese. Additional ingredients include canola oil, Italian seasoning, soup stock and milk.
Broccoli Cheese Soup Recipe
Broccoli Cheese Soup - Lightened Up
- 1 Tbsp canola oil
- 1 onion, finely chopped
- 1 carrot, diced
- 3 cloves garlic, minced
- 2-3 potatoes, diced (peeling optional)
- 1 tsp Italian Seasoning or 1/2 tsp thyme & 2 Tbsp parsley
- 4 cups chicken or vegetable stock
- 3-4 cups broccoli, chopped (1 bunch)
- 1 cup milk
- 1 tsp Worcestershire Sauce
- 1 1/2 cup sharp/old cheddar cheese, grated
- 1/2 tsp black pepper
- dash cayenne pepper
- 1 tbsp chopped dill (optional)
- In a large soup pot, heat canola oil over medium high heat.
- Add onions, carrots and garlic and saute until soft about 2-3 minutes. Do not brown.
- Add potatoes and Italian seasoning and saute for 1 minute until herbs become fragrant.
- Add soup stock, stirring well and scraping any bits off bottom of pot.
- Bring soup to boil, then reduce heat and simmer for 5 minutes.
- Add broccoli (reserve a few florets for garnishing) and simmer for another 5-7 minutes until potatoes and broccoli are tender.
- Remove from heat.
- Use an immersion blender to puree soup or transfer to blender and blend until smooth.
- Return soup to low heat.
- Add milk and Worcestershire sauce.
- Add 1 cup of grated cheese, reserving 1/2 cup for garnish. Stir until melted.
- Taste and season with black pepper, cayenne pepper and dill as desired.
- If soup is too thick, adjust by adding water, broth or milk to reach desired consistency.
- Ladle into soup bowls and garnish with reserved cheese, dill and broccoli florets.
Tips for Making Broccoli Cheese Soup
Get maximum flavor from herbs by sauteing them for just a minute. This is the moment when people throughout your house say “what smells soooo good?!”
If you have any leftover veggies in the fridge, whether raw or cooked go ahead and add them to the soup. If they’re uncooked, saute them with the carrots and onions. If they’re already cooked, like boiled or mashed potatoes, cooked peas, beans or cauliflower add them just before pureeing – they’ll blend right in!
An immersion blender makes quick work of pureeing soups. It’s one of my favorite kitchen tools. If using a blender, be extra careful and only fill the container one third full – hot soup will cause the lid to blow off creating a hot, dangerous mess. Read more about safely pureeing soup in my Butternut Soup post.
In just moments the soup turns smooth and creamy!
If you make this soup, let me know what you think in the comments below or take a photo and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.