broccoli soup

Healthified Broccoli Cheddar Soup

broccoli

onion,

medium red-skinned potato, diced

all-purpose flour

low-sodium chicken or vegetable broth

salt and black pepper

nutmeg

Cheddar

Worcestershire sauce

can fat-free evaporated milk

scallions, thinly sliced

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately. 

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes. 

Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions. 

I made this soup and it was pretty good. I added a sweet potatoes because it breaks down and leaves small pieces of potatoes and it thickens it up perfectly.<div>People who don't follow the recipe basics and don't get good results, shouldn't give the soup a bad rating.</div>

Very good! I used 2% milk instead of evaporated milk, and honey gold potatoes instead of red, because that’s what I had on hand. Also added 1 big clove of garlic. At the end, I added a couple tablespoons of reduced fat sour cream along with the milk and cheese, AND I used butter when I sautéed the veggies. Not as healthy, but boy, was it tasty!  Really, I needed a guideline on making broccoli soup, and this was perfect! I puréed the soup before adding the steamed broccoli at the end, and because I added a few extra potatoes, it gave it a rich consistency. Speaking of the potatoes, they really added a wonderful flavor to the soup. My daughter and I loved it!  I’m so happy to find a simple recipe for broccoli soup that will keep me from having to buy it at the store. This one’s a keeper, for sure!

I went to a cafe one day and got their broccoli cheddar soup, and wanted to replicate it somewhat. This recipe I would say is way better! I’m lactose intolerant, but this was worth it! 

Please try instant potato flakes to thicken soups.  I use them all the time!  Great for potato soups especially.

This was a great recipe. I’m a bit of a picky eater but this will now be a go to recipe for me. I did add some minced garlic and eliminated the scallions but otherwise followed recipe exactly. 

This soup was really good and I had no regrets about going back for back for seconds! I followed the basic recipe with only minor changes. I added a little garlic powder and used unsweetened cashew milk (25 calories per serving) instead of the evaporated milk. I'll have to try it with the evaporated milk to see if it taste any better but it came out great without it.  I will be making this again. 

This recipe was so easy and delicious. The first time I made it I stuck to the original recipe and thought the nutmeg was a little off, and I love nutmeg! So, the second time I made this recipe I used a little cayenne &amp; smoked paprika instead of nutmeg. I liked the flavor profile better. I also substituted whole milk instead of evaporated milk. Also the second time I made it I added garlic and carrots and it was delicious. Base recipe is delicious as is, but it’s fun and easy to add your own twist.

https://www.foodnetwork.com/videos/healthified-broccoli-soup-0258038

Fortify your tummy with veggies and cheese in this comfort-level soup.

Healthified Broccoli Soup

For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.

Almost-Famous Broccoli-Cheddar Soup

unsalted butter

half-and-half

chicken broth

bay leaves

salt and pepper

sourdough bread boules (round loaves)

broccoli florets (about 1 head)

carrot,

Soup in a bread bowl topped with various shredds of cheese

Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

I haven't tried this recipe yet, but to anyone saying it's grainy, you might try turning the heat OFF before stirring in the cheese until melted. I've heard heating cheeses like cheddar can cause them to separate and become oily/grainy. Medium heat is not consistent across all stove tops so this may explain why some people had this problems and some didn't.<br />

This recipe is very good as written. I don't understand people who say it is bland. If it is bland, add more seasoning or whatever appeals to you--be creative!<br />

Excellent soup didn’t blend we like it chunky and used a real sharp cheddar for great flavor !!!

This is better than Panera Breads soup. My family of 3 just ate the entire batch. I did add 3 cloves of fresh minced garlic. Also I did not purée any of it at the end.. but this recipe will become a staple in my house now. It was delicious.  

Love love love this recipe! It's a little time consuming but its so worth it. I like to grate my carrots on the microplane so I don't have to blend it as much and I always add about a 1/2 tsp of mustard powder to enhance the cheddar flavor. This really satisfies my soul desires on cold winter days

Roasting the broccoli was a step up. Flavor was improved. I added mustard powder and few flakes of red pepper flakes. Yom

I made Ree’s recipe last year, and honestly, this one is better.  I still love Ree!  I didn’t need to use my immersion blender, the broccoli was so tender!  I left out the nutmeg and it was perfect.

This soup was super easy to prepare and the taste was amazing even before the cheese was added.!  Once the cheese was added it was even better!  Great to have as a meal on its own or as a starter. 

Very good recipe.  I suggest letting it sit and letting all the flavors meld together before you make an adjustment to seasonings.  Will make again!

I am not a broccoli fan whatsoever, but it is in season. This year I made this soup with it, and I have not stopped eating it!! Everyone in my family wants more. It’s a big hit!

https://www.foodnetwork.com/videos/broccoli-cheddar-soup-0266644

Creamy broccoli soup is just a few easy steps away.

Broccoli-Cheddar Soup

This Broccoli Cheddar Soup From Delish.com is the soup you'll make all soup season. 

Broccoli Cheddar Soup

butter

yellow onion,

celery,

c. all-purpose flour

Kosher salt

black pepper

broccoli,

c. whole milk

c. shredded cheddar,

Baguette,

Do you prefer extra cheddar or extra broccoli in your soup?

Excellent!  I thank those who mentioned the cold milk and curdling.  I warmed the milk in the micro after taking the soup off the heat while I added it and the cheese.  Worked beautifully.  I added about a tsp. of powdered cayenne pepper and a generous splash of sherry as well.  Thank you!

Great soup! I would sauté the carrots and celery prior to adding the chicken stock, but otherwise really good!

Very tasty! If anything I would do cook the veggies a little bit more, the carrots and celery weren’t cooked to my liking. Will definitely make again!!

As recommended, I added some hot liquid to the milk before adding to vegetables, used 1/2 cup more broth and cooked vegetables for 30 minutes instead of 20. All in all, it turned out pretty well, and I'll be making it again!

I haven't tried the broccoli cheddar soup yet, but it's an occasion because my little sister is sick, (I'm making that recipe for her) spring begins next week, and Easter is next month. Thanks, Delish! I hope she likes it!

I think I put in too much broccoli so I added extra broth. Then used my immersion blender to break up some of the vegetables. I added half as much milk, but extra cheese and it was still a tad thin, but really tasty.

I added more chicken stock along with a splash of whip cream. Tempered the milk. So good!

this is a 5 star recipe!
It is better than Panara Bread' Broccoli Cheddar!
Everyone is wild about it..YUM 😋

After reading all the reviews! I used 3 cups of my chicken stock. Sauté all veggies, except for the broccoli. Two cups of 2%. Cream would be way too  rich. Added extra broccoli for sure. I also used cheddar, pepper jack and Havarti cheese! I did follow the recipe, though I gave it my little twist.
thank you for the delicious recipe and all the views to read. I can’t wait to share it with someone. It came out perfect. So easy to do.

https://streaming.hearstdigitalstudios.com/manual_upload/5824f628e694aa62a295571f/mp4/Broccoli_Cheddar_Soup_FINAL_1478817329_4000_hd_v3.mp4

Our Broccoli Cheddar Soup tastes even better than Panera Bread's.

Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it&#039;s made without a single drop of cream.

Broccoli and Potato Soup

/ 3 tbsp unsalted butter

onion (, finely chopped)

garlic (, minced)

flour

milk (, any fat %)

chicken broth/stock (, low sodium)

water

salt

tsp black pepper

broccoli, small florets ((1 large head, ~300 grams/10 ounces, Note 1))

grated cheese (, cheddar

Cook bacon pieces ((highly recommended))

Shallots/scallions (, finely sliced)

Grated cheese

Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.

Add flour and mix into onion mixture. Cook for 30 seconds.

While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that&#039;s mostly smooth. Use a whisk to make it smooth if needed.

Add chicken stock, water, salt and pepper. Stir, then add potato.

Bring to simmer then adjust heat so it&#039;s simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn&#039;t catch.

Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.

Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.

Ladle into bowls and top with garnishes of choice.

Broccoli and spinach soup is nutritious, filling, and full of flavors. This soup is ideal as a starter or a light lunch. Vegan, gluten-free, and dairy-free.

Broccoli and Spinach Soup

olive oil

onion (chopped)

garlic (minced)

ginger

broccoli florets

spinach

water (1 cup = 250 ml)

cashews

ml unsweetened plant-based milk

tapioca flour (approx. 12 g)

Drain and rinse the softened cashews and put them into a high-speed blender. Add tapioca flour and 100 ml unsweetened plant-based milk and blend on high speed until smooth. Set aside.

Cashew cream

Heat 2 tablespoons of the olive oil in a large pot over medium heat.

Add chopped onions and cook for about 5 minutes until onions are translucent, stirring frequently. Add garlic and ginger and cook until fragrant, about 1 minute.

Add 600 g broccoli florets, frozen spinach, and 4 cups of water (approx. 1 liter) and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.

After 15 minutes, add cashew cream and cook for another 5-10 minutes until the broccoli florets are done. Taste and adjust seasonings as needed.

Once cooked, remove from heat and use the immersion blender to puree the soup completely.

Soup

Serve in a bowl and top with vegan yogurt or soy cream, pumpkin and sesame seeds, chives, and parsley.

Serving suggestion

A simple delicious recipe for Thai Broccoli Soup with Coconut Milk- bursting with authentic Thai flavors. Make from scratch in 40 mins! Vegan &amp; Gluten-Free. | Updated 11/2019

Thai Broccoli Soup with Coconut

shallots,

4-5 garlic cloves, rough chopped

jalapeño pepper

lemongrass

kefir lime leaves

potato potato

——

milk

cilantro -tender stems OK (divided)

lime juice

Heat oil in a medium, heavy-bottom pot or dutch oven over medium heat.

Add the shallots, saute 3 minutes. Add the garlic,  ginger, and jalapeno. Saute 3 more minutes until the shallot is tender. Add lemongrass, saute 1-2 more minutes.

Add the veggie or chicken stock or broth, kefir lime leaves, salt and broccoli and bring to boil &#8211; it&#8217;s OK if the broccoli isn&#8217;t all submerged, it will still steam. SEE NOTES for potato.

Bring this to a boil, cover, lower heat and gently simmer 10-12 minutes, or until broccoli is fork-tender.

Once tender, turn the heat off, uncover.  At this point, you could add a handful of optional spinach to give the soup a more vibrant green color. Add 1/4 cup cilantro (save the rest for garnish) and blend until very smooth using a submersion blender. Or cool and blend in batches using a regular blender (keeping in mind, blending a blender full of hot soup will explode!  So either fill the blender only halfway full &amp; place a kitchen towel on top of the lid and firmly hold the lid down while blending- or wait until it has cooled! 

Place the smooth blended soup back in the pot, over low heat.

Stir in the coconut milk (solids and liquid) &#8211; you can start with half a can and add more to taste. Add sugar and stir until warmed through. Do not boil or you will lose the lovely color! 

Add lime juice, and optional fish sauce to taste, or add salt. Find the balance.

Divide among bowls, garnish with any of the options above.

Wow, just gotta say ... I came for the recipes, but your food photography is astonishingly beautiful! It's amazing what you can do with a bowl of soup. Absolutely world-class. Hats off!

I’ve just made this and although mine didn’t turn out as brilliantly green as the photo (I used the Golden sweet potatoes available in Australia which may have made it a more mellow colour) it tasted heavenly, the fresh lemongrass and chiliens really make it sing as well the fish sauce and lime juice at the end. Definitely a recipe to add to the list!

My husband loved this and said it was the best broccoli soup he ever had...I have to agree.  The lemongrass really does the trick.  Despite not having  a sweet potato on hand it was still delicious and easy to make.  Thank you Sylvia for another great healthy and yummy recipe!
m.

Awesome recipe! Makes the house smell amazing.

Made this for dinner tonight and it was simply divine! The nicest broccoli soup I have ever tasted, let alone made ;)

This was my first kind of fail using recipes from this site. The husband would not even finish it. I am giving it three stars because I think it might be cooks error, at least to some degree. I used my vitamix to blend the soup and I think I blended it to a too smooth consistency, which gave the soup an off-putting texture. I think the flavors were pretty good, but just hard to get over the consistency, I guess. Bummer! I really wanted to like this one. I am going to try adding some crispy garnishes to liven the leftovers up.

Simply delicious! and beautiful too! Thank you.

Simply delicious! and beautiful too! The entire family loved it. Will do it again soon, this time to share with friends,  as a starter.
Thanks a lot :)

I did it today and really good soup, definitely I'll do it again. Thank You :)

We loved this soup.  I enjoyed the fresh ingredients and how flavourful the soup was.  Definitely a soup to be made again.

What an Incredible soup! We LOVED it and, like so many things here, it has become a new favourite. Thank you, Sylvia, again and again!

Amazing soup!!! So complex, but light and refreshing. I followed the recipe with the optional addition of white sweet potato.
Thanks for the great recipe

Fabulous soup! I am not a fan of lemongrass so left it out. I didn't have spinach and found it wasn't needed for flavour. I might try it another time for colour but we loved it as is. I used coriander (cilantro to you) and mint leaves as garnish. This soup is going to be a regular with us! Thanks for the recipe.

Another home run. Everyone loved this soup. Hate to admit that I used frozen broccoli which I bought during COVID however it did not affect the end result. Flavours were perfectly balanced. Added the spinach but not the potatoes.  Topped the soup with the peanut chili crunch!! That condiment will always be in my fridge.  Thank you Sylvia:)

Outstanding blend of flavors! Well done. I did substitute cherry peppers for the jalapenos, which provided nice color when finely chopped.

Flavorful, fast and easy recipe.  I did opt to add the potatoes and I loved the consistency.

Well, you've done it again. This was delicious! My only issue was that fresh lemongrass was not available so I bought dried - and the recommended substitution amount I found was on the high side. (I used a full teaspoon and a scant one - or less - would be better.)

Thank you again for a beautiful recipe.

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes, start to finish!

Broccoli Cheese Soup

onion

carrots (diced)

½ teaspoon each thyme and garlic powder

salt & pepper (to taste

light cream

cheddar cheese (shredded)

parmesan cheese (fresh)

In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.

Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.

Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.

Remove from heat, stir in cheeses &amp; reserved chopped vegetables and serve immediately.

https://content.jwplatform.com/videos/wIu8rhtE.mp4

Broccoli Cheese Soup is one of our favorite quick and easy meals any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.  The best part is that this broccoli cheese soup is ready in 20 minutes start to finish!

20 Minute Broccoli Cheese Soup

This vegan creamy broccoli soup is made with tons of veggies, has the most luxurious texture and tastes like it has cheese. Such an easy and healthy recipe!

Vegan Creamy Broccoli Soup

zucchini (, chopped (about 1 cup))

carrots (, chopped (about 1 cup))

onion (, chopped)

raw cashews

vegetable broth

almond milk

nutritional yeast

lemon juice

Salt & pepper

Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.

Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a bowl, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.

Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).

https://content.jwplatform.com/videos/bSeqRZjB.mp4

Instant Pot Broccoli Cheese soup is a creamy, flavorful soup that is literally ready in minutes! The cheesy soup base pairs perfectly with tender broccoli and matchstick carrots. This soup will be your family's new favorite, good bye Panera Bread, hello Instant Pot! 

Top 32 broccoli soup recipes from across the web

The most viewed broccoli soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthified Broccoli Cheddar Soup

Almost-Famous Broccoli-Cheddar Soup

Broccoli Cheddar Soup

Broccoli and Potato Soup

Broccoli and Spinach Soup

Thai Broccoli Soup with Coconut

Broccoli Cheese Soup

Vegan Creamy Broccoli Soup

Instant Pot Broccoli Cheese Soup

Easy Broccoli Cheese Soup

Roasted Broccoli Cauliflower Soup

Broccoli Soup

Broccoli Soup

Instant Pot Broccoli Zucchini Chedd...

Cream of Broccoli Soup

Vegan Cream of Broccoli Soup

Simple Cream of Broccoli Soup

Broccoli Spinach Soup Recipe

3 Warming Soups for Liver Cleanse a...

25 Vegan Soup Recipes: Broccoli Sou...

Broccoli Cheese Chowder

Italian Broccoli Soup

Creamy Broccoli Soup (Frozen Brocco...

Creamy Asparagus Broccoli Soup - In...

Cream of Broccoli Soup

Subway Broccoli Cheese Soup

Broccoli Cheddar Soup

Italian Broccoli Soup

30-Minute Broccoli Cauliflower Chee...

Cream of Broccoli Soup Recipe (20 M...

Broccoli Pea Soup Recipe

Broccoli Potato Soup

Top 32 broccoli soup recipes from across the web

The most viewed broccoli soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthified Broccoli Cheddar Soup

Almost-Famous Broccoli-Cheddar Soup

Broccoli Cheddar Soup

Broccoli and Potato Soup

Broccoli and Spinach Soup

Thai Broccoli Soup with Coconut

Broccoli Cheese Soup

Vegan Creamy Broccoli Soup

Instant Pot Broccoli Cheese Soup

Easy Broccoli Cheese Soup

Roasted Broccoli Cauliflower Soup

Broccoli Soup

Broccoli Soup

Instant Pot Broccoli Zucchini Chedd...

Cream of Broccoli Soup

Vegan Cream of Broccoli Soup

Simple Cream of Broccoli Soup

Broccoli Spinach Soup Recipe

3 Warming Soups for Liver Cleanse a...

25 Vegan Soup Recipes: Broccoli Sou...

Broccoli Cheese Chowder

Italian Broccoli Soup

Creamy Broccoli Soup (Frozen Brocco...

Creamy Asparagus Broccoli Soup - In...

Cream of Broccoli Soup

Subway Broccoli Cheese Soup

Broccoli Cheddar Soup

Italian Broccoli Soup

30-Minute Broccoli Cauliflower Chee...

Cream of Broccoli Soup Recipe (20 M...

Broccoli Pea Soup Recipe

Broccoli Potato Soup

The most viewed broccoli soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine