Portions: 4 portions Calories: 532kcal |
You'll love this simple, filling, cream of broccoli soup with potato and cheese. With few ingredients and very easy to make, this wonderful gluten-free broccoli cheese soup recipe is full of cheesy flavor, creamy, rich, and smooth.
Why I ❤️ it Recipe Ingredients Video Preparation
White cheddar cream of broccoli soup.
Why I ❤️ it
I can't say no to soup, because I love soup. Ask anyone who knows me. So I made soup for myself and wrote the recipe for a reader who asked for the best broccoli cheese soup recipe I had.
This dairy and veggie soup is very easy to make, and an absolute winner with cheese lovers. You can make several substitutions that I list in the recipe notes. You can also add extra herbs and spices if you feel adventurous and don't mind doing some experimenting.
Broccoli and cheddar cheese soup recipe
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Ingredients
- 3 tablespoon salted butter
- 1 large white onion, diced
- 1 pound potato, [0.45 kilo], Yukon gold, or Russet, diced
- 1½ quart chicken stock, [1.5 liters], (or vegetable stock) divided
- 1 large head broccoli, [0.45 kilo], cut into florets
- 2 cups whole milk
- 1½ teaspoons salt, or to taste, divided
- 1 teaspoon black pepper (freshly-cracked, or ground)
- 1 bunch flat parsley (plus extra to garnish)
- ½ cup cream cheese
- 1 cup grated mozzarella cheese or white cheddar
- ¼ cup freshly-grated Parmesan
Video
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
1. Cooking the vegetables
In a pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and sauté stirring until the onions start to become translucent.
Add 3 tablespoons of vegetable or chicken broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.
Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil. Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.
2. Blending the soup
Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella or white cheddar.
Blend the soup with an immersion blender or regular blender.
3. Reheating the soup
Pour the liquefied soup into the pot, and return to the stove over medium-low heat bring it to the boil. Taste and add salt to taste if you find it necessary.
Remove from the heat and serve. Sprinkle with parmesan.
Variations
For extra creaminess, substitute whole milk for heavy cream.
If you prefer a stronger taste, and you want to make a broccoli cheddar soup, substitute sharp cheddar cheese for the mozzarella.
Top tips
This soup yields 4 servings of approximately 2½ cups each. You can double the quantities and freeze or refrigerate the extra batch for another day. It lasts a day in the fridge, or about a week in the freezer.
If you want to, you can also add the broccoli stems, but for that you'd need to peel them to get rid of the thick skin. Otherwise, just use broccoli florets.
If you want to experiment adding some extra flavors, you can add some dry thyme leaves, some dry rosemary powder, or a teaspoon of garlic powder.
Serving suggestions
Some bowls of broccoli cheese soup, and maybe a few chunks of toasted bread, and you'll have a very comforting, filling dinner.
Skip the bread, and this flour-free soup will be perfect for those following a gluten-free diet.
Nutritional information
Calories: 532kcal - Carbohydrates: 46g - Protein: 22gFat: 31g - Saturated Fat: 18g - Polyunsaturated Fat: 1g - Monounsaturated Fat: 8g - Trans Fat: 1g - Cholesterol: 94mg - Sodium: 2847mg - Potassium: 1315mg - Fiber: 8g - Sugar: 15g - Vitamin A: 3993IU - Vitamin C: 179mg - Calcium: 493mg - Iron: 3mg
FAQs
What is cream of broccoli made of?
Cream of broccoli soup is a blended soup made with broccoli and other vegetables, spices and herbs, then blended. It is typically thickened with some type of starch, and some have dairy (cheese and/or cream) added.
How do you thicken cream of broccoli soup?
Some cream of broccoli soup recipes call for all-purpose flour to thicken it. The flour is cooked in some type of fat (may be butter) and stirred with a whisk to cook it before adding liquids to the mixture. For this recipe potato is used to thicken the soup, which makes it suitable for gluten-free diets.
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This is just a printer-friendly summary, some useful details are found in the recipe above.
How to Make Broccoli Cheddar Soup [Video]
Ingredients
- 3 tablespoon butter (salted)
- 1 white onion (large), diced
- 1 pound potato [0.45 kg], Yukon gold or Russet, diced
- 1¼ quart chicken stock or vegetable stock [1.5 lt], (or homemade vegetable broth recipe) divided
- 1 head broccoli [0.45 kg] , cut into florets
- 2 cups whole milk
- 1½ teaspoon salt or to taste, divided
- 1 teaspoon black pepper (freshly-cracked, or ground)
- 1 bunch flat parsley
- ½ cup cream cheese
- 1 cup grated Mozzarella cheese or white cheddar
- ¼ cup freshly-grated Parmesan
Instructions
Step 1: Cooking vegetables
- In a pot heat the butter over low heat. Add the onion to the melted butter, followed by potatoes, and sauté stirring until the onions start to become translucent.Add 3 tablespoons of vegetable or chicken broth and cover with a tight-fitting lid. Simmer until the potatoes are cooked through, stirring and adding broth by the tablespoon as it becomes necessary.Add the remaining broth and the broccoli. Increase heat to medium and bring to a boil. Once it has come to a rolling boil, remove it from the heat. Let the preparation cool to room temperature.
Step 2: Blending the soup
- Pour into the blender vase and add the rest of the broth, milk, salt, pepper, cream cheese, and mozzarella or white cheddar.Blend the soup with an immersion blender or regular blender.
Step 3: Reheating the soup
- Pour the liquefied soup into the pot, and return to the stove over medium-low heat bring it to the boil. Taste and add salt to taste if you find it necessary.Remove from the heat and serve. Sprinkle with parmesan.
Notes
Nutrition
By , published May 18, 2014 on Tia Clara
Faith
You have a writing style which is super inviting. I suspect you are also a good cook too based on the looks of this recipe.
I have subscribed and will be back to visit.
Yulia
Great recipe, I will try next time for sure!
Tia Clara
I love the creaminess and the bright green color.
Farah @ The Cooking Jar
I love soups too, or more specifically, soupy things. Soupy noodles, soupy/saucy type dishes, any reason to pour all that goodness over some soup/sauce/gravy vessel of delivery! Was thinking of making Vichyssoise soon, thanks for reminding me.
Kate
Oh, this is one of my favorites. We are soup fiends too!