Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Broccoli Soup – Thick & Creamy! Recipe
My simple Broccoli Soup is a straightforward Cream of Broccoli Soup that’s thick and creamy with an additional hit of flavour from cheddar cheese! Primarily simply throw all of it in a pot, and also you’re simply 20 minutes away from a creamy, tacky bowl of consolation underneath 300 energy.
Don’t overlook heat crusty bread for dunking!
I’m lengthy overdue for a “inexperienced” recipe!! And there’s loads of inexperienced on this recipe, with two big heads of broccoli in it…..although there’s a good wack of CHEESE to! 😉
However significantly, I joke about this being tacky and there undoubtedly IS cheese flavour on this. However due to the best way I make this, it’s creamy and tacky but it surely’s nonetheless moderately wholesome, clocking in at 280 energy in case you make this with out cream, and simply 360 energy with.
You’ll discover many creamy broccoli soups are made with a roux, being melted butter blended with flour which thickens the soup, then broccoli items are tossed in and cooked in that thickened soup.
I desire making broccoli soup by cooking the broccoli till gentle then blitzing it as much as make a naturally thick and creamy soup. This fashion you really get pretty broccoli flavour within the soup, moderately than a generic creamy broth with bits of broccoli in it. Bonus is that it’s more healthy!
Right here’s all you want:
-
broccoli – recent or frozen (heaps – 700g/1.4lb!)
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butter, garlic and onion – flavour base
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chicken or vegetable broth/inventory + water – for simmering / soup broth
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cheese & cream for ending
Cream is non-obligatory! Does it make it tastier? After all it does! Anybody who tells you in any other case is outright mendacity. It provides a layer of richness that you simply don’t get in case you skip it or use milk as an alternative.
However I make it with out cream more often than not as a result of cream isn’t a part of my commonplace weekly store. Nonetheless scrumptious, nonetheless creamy, nonetheless tacky – simply higher in your waistline!
And right here’s the way to make it. A fast saute of garlic and onion to create the flavour base, then tip all the things else in a simmer away: chicken or vegetable inventory/broth, water, broccoli and potato.
When the broccoli could be very tender (a great quarter-hour or so) blitz away till all of it purees right into a thick, creamy soup. Then stir within the cream and cheese (the warmth melts it tremendous rapidly) and serve.
The hit of cheddar cheese on this broccoli soup provides flavour and a component of tasty naughtiness into an in any other case very wholesome soup. 😈
I stir most within the soup however I like to order bit to sprinkle on prime. As a result of by the point the soup will get to the desk, that further cheese begins to ooze so once you dunk the bread into it, it appears like this…..
There actually is one thing about dunking crusty bread into thick and creamy soups, isn’t there??? Fortunately, I’ve a good choice of soup dunkers round these elements!!
Soup Dunkers
So – if I haven’t satisfied you already, another reason to make this Broccoli Soup is that it freezes 100% completely and lasts for days and days within the fridge. It’s creamy and comforting, filling and but HEALTHY and stuffed with diet.
Win, win, win! – Johnsat x
Ingredients
- 1 tbsp (15g) butter (or olive oil)
- 2 garlic cloves , minced
- 1 onion , diced (brown, white yellow)
- 4 cups (1 litre) chicken broth / stock , low sodium (or veg stock)
- 1 1/2 cups water
- 700g / 1.4lb broccoli florets (2 large broccoli + diced peeled stem, Note 1)
- 2 potatoes , peeled and diced into 1.5cm / 2/3" cubes
- 3/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups cheddar cheese , shredded (or other cheese of choice)
- 3/4 cup cream or milk
- Cream, for drizzling
- Extra grated cheese
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Notes
1. Broccoli – Cut/break florets off, then cut the thick skin off the stem and dice into small pieces, then throw them into the pot too.
2 large broccoli heads yields about 700g/1.4lb of broccoli (including stems). Can also use frozen broccoli.
2. Pureeing soup – if using a blender, blend in 2 batches and allow soup to cool slightly before blitzing (hot soup in fully sealed blender = soup exploding everywhere!). Place lid on blender but REMOVE the feeding hole lid. Fold a tea towel and cover the hole, then use your hand to hold the tea towel in place. Start on low then increase speed.
(PS If you like healthy creamy soups, invest in a blender stick. Trust me, it’s worth every penny)
3. Storage – keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).
4. Nutrition per serving. Reduces to 280 calories if made with full fat milk instead of cream.
Did You Make This Recipe?
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