Broccoli Soup- My simple Broccoli Soup is a rich and creamy Cream of Broccoli Soup with a flavor boost from cheddar cheese! Simply combine all of the ingredients in a saucepan, and you’ll have a creamy, cheesy bowl of comfort under 300 calories in 20 minutes. This rich, creamy, and oh-so-cheesy fast dinner is a favorite any time of year! With a salad and a loaf of French bread, this dish is ideal for lunch or an easy evening supper. BUT it’s so delicious that you’ll eat it right out of the pot before your friends and family have a chance to pour themselves a bowl! This vegan dish is rich, creamy, and bursting with cheesy flavor. It has leeks, coconut milk, broccoli, lemon, and spinach in it. It’s light and nutritious, and it tastes like a soup my mother used to make for me when I was a kid.
I’ve been long overdue for a “green” recipe!! And there’s a lot of green in this dish, with two huge heads of broccoli….but there’s also a lot of CHEESE!
But honestly, I make a joke about this being cheesy, and there is definitely cheese flavor in it. But because of how I prepare it, it’s creamy and cheesy, but it’s also pretty nutritious, coming in at 280 calories without cream and 360 calories with.
This delicious soup is created without the use of heavy cream, milk, flour, or vegetable broth. To create it, you’ll only need a few simple ingredients:
- The enticing flavor and smooth texture are enhanced by the addition of butter. Technically, two tablespoons extra-virgin olive oil may be substituted, but I like butter here.
- A savory foundation layer is formed by onion and garlic. We don’t need to cut them finely because we’ll be mixing them all together later. In reality, you may just smash the garlic with the side of a chef’s knife (carefully), peel off the skin, and toss it into the pot. So simple!
- Once combined, a peeled and boiled russet potato gives a delightfully creamy texture. This is a technique I’ve used in my vegan mac and cheese and vegan queso recipes, and it works great.
- Of course, there will be a lot of broccoli. The stems provide substance and taste to the dish. Half of the broccoli florets will be puréed, while the remainder will be cooked in the saucepan for texture.
- Water binds everything together. Recently, I’ve started experimenting with using water instead of vegetable broth in soups, and thus far, I’m impressed. Vegetable broths from the store might add unnecessary color, off-putting tastes, and too much salt. Water does not have any of these concerns. It also saves you some money.
- Sharp cheddar cheese has a creamy texture and a strong cheddar taste. Start with four ounces (half a block) and gradually increase to your liking. Because pre-shredded cheeses are covered in powders that might cause the cheese to glop together when melted, hand-grated cheese is preferred. If you can, get white cheddar. I haven’t tested to be sure, but yellow cheddar may give this soup an unappealing hue.
Suggestions For Ingredients:
- Using a sharp cheddar cheese enhances the cheese taste in this dish. You may use whatever type of cheese you like; Gruyere is very delicious.
- Add the cheese after the soup has been taken from the heat, much like in a cheese sauce. When cheese (or dairy) boils, it can separate, resulting in an unappealing texture. The soup should be heated enough to melt the cheese into a silky texture.
- Broccoli can be used fresh or frozen (I prefer fresh).
- You can use a conventional blender (but don’t put the lid on too firmly or it may burst from the steam), but I find that a cheap immersion blender or hand blender works just as well (and a hand blender means less dishes)!
How To Make Broccoli Soup?
- To begin making this dish, sauté the onion, carrots, celery, and broccoli stems until softened. Combine the potatoes and garlic in a mixing bowl. Then add the broth and let it boil!
- Meanwhile, cook all of the broccoli florets except 1 cup until soft but still brilliant green.
- When the potatoes are cooked, add the soup, cashews, vinegar, and mustard to a blender and puree until smooth. Combine the steamed broccoli florets, lemon juice, and dill in a mixing bowl. Pulse until the florets are mixed in but remain chunky. Enjoy!
Tips And Tricks:
- Serve with something crunchy on top. When I’m preparing a creamy soup, I like to add crunchy garnishes for textural contrast. While the soup is simmering, roast the remaining broccoli florets and prepare a batch of fast handmade croutons. These crunchy additions will elevate your vegan broccoli soup to new heights!
- Don’t over-blend the broccoli. This soup should not be a smooth purée; it should have some texture. Blend the potatoes, celery, onions, broccoli stalk, and carrots until totally smooth, but only add the cooked florets in a few pulses. They give the soup beautiful green flecks and structure.
- Don’t forget the dill! Even if dill isn’t your favorite herb, I urge you to try it in this dish. It’s necessary for recreating the rich, nuanced flavor of sharp cheddar cheese. If you don’t want to use it, add a few tablespoons of nutritional yeast to make the soup taste more cheesy.
How Long Can Homemade Broccoli Soup Be Stored In The Refrigerator?
When the broccoli soup is done, set it aside to cool and store it in the refrigerator for up to 3 days.
Freeze in an airtight jar for up to 3 months if necessary.
Soup Can Be Reheated In a Variety Of Ways?
To reheat in the microwave, cover loosely with a microwave-safe lid and cook on high for 2-3 minutes, or until hot. Halfway during the heating period, give it a good stir.
Fill a saucepan or sauce pan halfway with soup. Heat, stirring periodically, until heated, being cautious not to come to a fast boil.
Change It To Be Dairy-Free/Vegan:
2 tablespoons extra-virgin olive oil in place of the butter Add 1/2 cup raw cashews (soaked for 4 hours if not using a high-powered blender), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, 1/2 teaspoon apple cider vinegar, and a scant 1/4 teaspoon Dijon mustard while mixing the soup. Leave out the cheese.
What Goes With Broccoli Soup?
This soup may be served as a light lunch on its own or as a complete dinner with a sandwich or crisp salad. For the purpose of fairness, here are a couple choices that aren’t overly corny.
- Chickpea and Carrot Salad or French Carrot Salad
- Sandwiches with Green Goddess Hummus or Quesadillas with Hummus
- Simple Seedy Slaw or Honey Mustard Brussels Sprout Slaw
MORE DELICIOIUS RECIPES HERE:
- 1 tablespoon butter (or olive oil)
- 2 minced garlic cloves
- 1 diced onion (brown, white yellow)
- 4 cups reduced sodium chicken broth/stock (or veg stock)
- 3/2 cup water
- 700g Broccoli florets + 2 big broccoli chopped peeled stem
- 2 peeled and chopped potatoes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/2 cup shredded cheddar cheese (or other cheese of choice)
- 3/4 cup cream or milk
To Be Served:
- whipped cream, for drizzling
- Extra cheese, grated
In a large saucepan over medium-high heat, melt the butter. Sauté the onion and garlic for 2 minutes, or until the onion is softened.
Add the broth/water, broccoli, potato, salt, and pepper to taste. Bring to a simmer, then cover with a lid, reduce the heat to medium high, and cook for 20 minutes, or until the broccoli is tender.
Turn off the stove (but leave on stove). Using a stick blender, puree until smooth.
Stir in the cream, then add the cheese a handful at a time, stirring to melt in between.
If desired, season with more salt.
Pour into bowls. Drizzle with cream and, if preferred, sprinkle with additional grated cheese.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Reheat in the microwave, stirring periodically, or on the stovetop over medium-low heat.
To make the soup even thicker, combine 1-2 teaspoons cornstarch with 3 tablespoons water or milk and stir into the soup while it's boiling. Allow to thicken after thoroughly mixing.
Nutrition InformationServing Size 1
Amount Per Serving Calories 457Total Fat 31gSaturated Fat 18gTrans Fat 1gUnsaturated Fat 10gCholesterol 92mgSodium 1211mgCarbohydrates 28gFiber 6gSugar 6gProtein 21g