Broccoli Cheese Soup with Potatoes – Lightened Up

This broccoli cheese soup uses potatoes and a handful of cheddar cheese for it’s thick creamy texture – no need for flour or cream. Use fresh or frozen broccoli – florets and/or stalks in this soup – they all work perfectly in this soup.

broccoli soup with bread

Also Read: Broccoli Edamame Salad, Hamburger Vegetable Soup, Oven Roasted Broccoli

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 whether it’s fresh from the garden, a little neglected and almost forgotten in the fridge or from frozen.

broccoli head in garden
Garden fresh broccoli like this is perfect for this soup.

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 soup
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5 from 4 votes

Broccoli Cheese Soup – Lightened Up

A tasty soup made extra thick with potatoes and cheese. Use fresh or frozen broccoli and be sure to use the stalks, they're great in this pureed soup. Simple ingredients in a tasty recipe to help you get your daily servings fruits and veg.
Prep : 30 minutes
Cook : 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

  • 1 Tbsp canola oil
  • 1 onion, finely chopped
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 2 potatoes, diced (peeling optional) ideally russets
  • 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) fresh or frozen
  • 1 cup evaporated milk or fresh milk
  • 1 tsp Worcestershire Sauce
  • 1 cup sharp/old cheddar cheese, grated
  • 1/2 tsp black pepper
  • 1 Tbsp lemon juice
  • dash cayenne pepper
  • 1 tbsp chopped dill (optional)

Instructions

  • 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, lemon juice, 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.
  • Enjoy!

Video

Notes

By using well aged cheddar cheese you get more flavor for fewer calories.
Carrots: Add a little natural sweetness and thickness to the soup but are optional.
Milk: Use evaporated milk or fresh milk. If using low fat fresh milk, do not boil soup as the milk may curdle. Evaporated milk has been heat processed and can easily withstand the heat.
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Nutrition Facts (per serving)

Calories: 286kcal | Carbohydrates: 31g | Protein: 16g | Fat: 12g | Sodium: 464mg | Fiber: 3g | Sugar: 11g | Iron: 2mg
Course: Soup
Cuisine: American
Keyword: broccoli, cheese, potatoes, soup
broccoli soup on spoon

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!
Ready to puree.
  • 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!
puree broccoli soup
Thick and delicious no flour or cream
broccoli soup plated

What to serve with Broccoli Cheese Soup

How about an easy breezy no-knead Artisan Bread, Dill Cottage Cheese No Knead Bread, Sourdough Bread or a Spinach Cheese Biscuit?!

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!

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Super Soup – every time!

Soup offers an affordable source of delicious comfort. And, they’re easy to make – once you know all the tricks. Grab this FREE pdf guide with all the skills & tips you need for amazing homemade soup, every time you cook.

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