Broccoli Soup
A creamy broccoli soup with cheddar cheese and a hint of nutmeg — comfort food that delivers vegetables in a satisfying form. The trick is blending most of the soup smooth while keeping some broccoli florets for texture.
Prep Time
17 min
Cook Time
10 min
Servings
4
Calories
290 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Broccoli2 cups
- Garlic3 cloves
- Milk1 cup
- Onion1 medium
- Black Pepper½ tsp
- Bay Leaves1
- Olive Oil2 tbsp
- Salt1 tsp
All quantities scaled automatically from 4 servings.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Broccoli2 cups
- Garlic3 cloves
- Milk1 cup
- Onion1 medium
- Black Pepper0.5 tsp
- Bay Leaves1
- Olive Oil2 tbsp
- Salt1 tsp
Instructions
- 1
Heat 2 tablespoons of butter in a soup pot over medium heat. Add 1 chopped onion, cook 5 minutes. Add 4 minced garlic cloves, cook 1 minute.
- 2
Add 2 large heads of broccoli (cut into florets, about 8 cups). Cook 3 minutes. Add 1 cubed potato (Yukon gold, for thickening).
- 3
Pour in 5 cups of vegetable or chicken stock. Bring to a boil, then simmer 15-20 minutes until the broccoli and potato are tender.
- 4
Reserve 1 cup of cooked broccoli florets. Blend the rest of the soup with an immersion blender until very smooth. Return the reserved florets — they provide textural contrast.
- 5
Stir in 1 cup of heavy cream (or coconut cream for dairy-free), 2 cups of shredded sharp cheddar (added off heat to prevent splitting). Season with 1.5 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon nutmeg.
- 6
Heat through. Serve in bowls topped with extra cheese, croutons, a swirl of cream, crispy bacon bits, or chopped chives. Best with crusty bread for dipping.
Watch how to make Broccoli Soup
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Potato for thickening. The starch from the cooked potato thickens the soup naturally without flour.
- 2.Reserve some florets. Adding back whole florets after blending creates textural variety.
- 3.Cheese off heat. Adding cheese while the soup is simmering causes it to split into oily grainy mess. Off heat for smooth.
- 4.Nutmeg is the secret. Just a pinch transforms broccoli soup from boring to interesting.
🔬 Why It Works
Broccoli cheese soup balances vegetable goodness with comforting richness. The potato thickens naturally; cream adds body; cheese provides depth and flavor. Blending most of the soup creates the silky velvet texture; reserving some florets prevents baby-food consistency. Nutmeg complements both broccoli and cheese with subtle warm notes that bring out their flavors.
Frequently Asked Questions
Can I make this vegan?▾
Best cheese?▾
Can I freeze it?▾
Why is mine grainy?▾
4.7
425 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Related Recipes
Pancake Delight
Avocado Toast
French Toast
Omelette Special
Berry Smoothie Bowl
