Broccoli Soup

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Cheesy Broccoli Soup

Cheesy Broccoli Soup

My obsession with vegetable soups continue.  This broccoli soup has a creamy texture and a rich flavor but it might surprise you that no cream or even half and half is needed.  Instead, a bit of flour sprinkled over the sautéing broccoli helps to thicken the soup and a mixture of crumbled cheeses {pick your favorites} not only makes the soup creamy but adds depth and richness to the flavor.  Overall, this broccoli soup is a hearty, healthy and easy weeknight choice.

Cheesy Broccoli Soup

*The soup is typically green but but when we added a beautiful head of purple broccoli in one of the batches, it distorted the color a bit to a more earthy grey-green.  Despite the less vibrant color the soup was still incredibly tasty and comforting.

Broccoli Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
Though this broccoli soup has a creamy texture and a rich flavor, no cream or even half and half is needed.
  • 2 heads of broccoli, broken into florets
  • 1 yellow onion or 1 leek, chopped
  • 2 garlic cloves, chopped
  • Butter or olive oil
  • 2 Tbsp flour
  • Salt, to taste
  • Pepper, to taste
  • 1 cup grated cheese (the variety of your choice)
  • 2+ cups chicken or vegetable broth
  1. Saute the onion and garlic in a little olive oil or butter for a few minutes until translucent.
  2. Add the broccoli florets and saute a few minutes more.
  3. Toss the flour over the broccoli to give a light coating on the top.
  4. Stir it around to coat everything with the flour.
  5. Then add the broth and bring to it to a boil.
  6. Reduce the heat to low, cover the soup and let it simmer for 20-30 minutes until the broccoli is cooked and tender.
  7. Puree the soup in a hand blender.
  8. Return the soup to the bowl, add grated cheese and salt and pepper to taste.
  9. Heat the soup through to melt the cheese.

Cheesy Broccoli Soup

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