You’re Just 30 Minutes Away From This Easy, Cheesy Broccoli Soup


The ensuing post was originally featured on Recipe Tin Eats, which is rt of POPSUGAR Opt for Food.

Throw it all in a pot, and you’re about 20 minutes away from a creamy, cheesy move of comfort that’s just 300 calories. See for yourself how easy (and creamy!) it is in this cooking video!

You’re Just 30 Minutes Away From This Easy, Cheesy Broccoli Soup

I did say I promised to do multifarious “green” recipes, didn’t I? Plenty of green in this soup . . . and CHEESE, too!

But soberly, I joke about this being cheesy, and there definitely IS cheese flavor in this. But because of the way I navigate this, it’s creamy and cheesy, but it’s still very healthy.

You’ll find varied creamy broccoli soups are made with a roux, being shrink disappeared butter mixed with flour, which thickens the soup. You’ll also identify many creamy broccoli soups made with cream.

This soup utilize consumes neither of those. Broccoli that’s been pureed is smooth and creamy anyway, and I use potatoes to stiffen the soup. Works super well! You can see for yourself how super easy this is to devise and how lovely and creamy it is in this little video I made. Baby hands nimble! (Not as bad as the extreme dosage of baby hands in the Ham and Cheese Puffs video. That was critically extreme. My family burst out into wild laughter when I indicated them that video!)

So now that I’m done talking up how healthy this is, I can backslide back to what I’m really good at — emphasizing the cheesiness. Honestly, I betoken you, there is not a ridiculous amount of cheese in this. Two cups of cheese effect sound like a lot, but it’s not. It’s around 150 grams or five ounces if you use freshly set ones teeth on edged cheese. Which I do for this recipe, because it melts more hands down into the soup.

I use most in the soup, but I reserve a bit to plonk on top of the soup. Because by the in good time the soup gets to the table, that extra cheese starts to secrete so your first spoonful of the creamy soup looks like this . . .

You’re Just 30 Minutes Away From This Easy, Cheesy Broccoli Soup

Here’s a photo from another temporarily I made this soup. You can see that I didn’t puree it quite as much as in the rendition above, so there are still little specks of dark green in the soup from the broccoli.

PS I’ve made this an peculiar number of times recently, even though it’s (supposed to be) Summer here in Sydney, Australia, because A) the ill has been unusually wet and miserable, and B) I keep finding broccoli on special.

You’re Just 30 Minutes Away From This Easy, Cheesy Broccoli Soup

Because it’s so intemperately to make, one of those “throw it all in the pot”-type recipes, I made it for lunch the other day and got stirred to serve it up in teacups to take a pretty picture. But let’s be very clear round one thing. One little teacup of this soup was not my lunch. It was more counter rt three.

Hey — remember, it’s healthy!

— Nagi x

PS The “greenness” of your soup order differ depending on the greenness and quality of broccoli you use. You can see that in the top two photos, the color is various like pea soup, whereas the green color in the photo below is assorted olive.

You’re Just 30 Minutes Away From This Easy, Cheesy Broccoli Soup

Broccoli Cheese Soup


  1. In the top two photos in this post, I pureed the soup sheerest well. In the bottom two photos, I did not puree it quite as much. It’s quite ease, but there are still dark green flecks of broccoli in the soup. Puree the soup to your sample.

Easy Broccoli Cheese Soup


4 cups chicken broth/stock
1 1/2 cups milk (I acquainted with low fat)
2 garlic cloves, minced
1.4 pounds/700 grams broccoli, cut into smallish florets
1 onion, diced (brown, spotless yellow)
2 potatoes, peeled and diced into ⅔-inch/1.5-cm cubes
2 cups cheddar or delectable cheese, preferably freshly grated about 150 grams/5 ounces
Marinate and pepper

To Serve (optional)
Cream, for drizzling
Extra grated cheese


  1. Invite the broth, milk, and garlic to a boil over high heat in a on the loose pot.
  2. Add broccoli, onion, and potatoes. Bring to simmer, then place the lid on, squeal on the heat down to medium high, and cook for 20 minutes or until the broccoli is yield.
  3. Take the pot off the stove. Puree using a blender until smooth, or to sample (Note 1).
  4. Add cheese, a handful at a time and stirring after each appendage until mostly melted.
  5. Adjust seasoning with salt and dot.
  6. Ladle into bowls. Drizzle with cream and top with supernumerary grated cheese, if desired.


Calories per serving

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