Healthy Creamy Broccoli Soup
This thick, velvety broccoli soup achieves its luscious creaminess without heavy cream or a flour-based roux, thanks to a simple potato that breaks down during cooking. It comes together in about 30 minutes with wholesome ingredients, delivering a deeply satisfying and nourishing bowl that is perfect for weeknights or meal prep.
Equipment
- Large heavy-bottomed pot or Dutch oven - at least 5-quart / 4.7L
- Immersion Blender - or a standard countertop blender
- Cutting board
- Sharp chef's knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Box grater
Ingredients
- 1 large head broccoli - about 6 cups or 540g, florets and stems separated
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 cloves garlic - minced
- 1 medium Yukon Gold or russet potato - about 1 cup or 150g, peeled and diced
- 1 medium carrot - about ½ cup or 65g, peeled and diced
- 2 stalks celery - about ½ cup or 50g, diced
- 4 cups low-sodium vegetable broth or chicken broth - 950ml
- 1 cup whole milk or unsweetened oat milk - 240ml, for dairy-free
- 1 cup sharp cheddar cheese - 115g, freshly grated, plus extra for topping
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika - plus extra for garnish
- Salt and black pepper - to taste
- fresh lemon juice - a small squeeze, about a teaspoon, to brighten flavor at the end
Instructions
- Wash and cut the broccoli into golf-ball sized florets. Peel and dice the broccoli stems, potato, carrot, and celery into small, even pieces. Dice the onion and mince the garlic. Grate the cheddar cheese fresh from a block.
- Heat olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery with a pinch of salt and cook for 5-6 minutes until softened. Add the minced garlic and cook for 30-60 seconds until fragrant.
- Add the diced potato and broccoli stems to the pot. Stir in the garlic powder, onion powder, and smoked paprika, and cook for about 2 minutes to bloom the spices.
- Pour in the broth and bring to a boil. Reduce heat to medium-low, add the broccoli florets, cover loosely, and simmer for 15-18 minutes until the potato is fork-tender.
- Remove from heat and cool for 3-5 minutes. Use an immersion blender to blend the soup directly in the pot until smooth. For a chunky texture, blend only half the soup.
- Return the pot to low heat. Stir in the milk, then add the grated cheddar in batches, stirring until fully melted and smooth. Add a squeeze of lemon juice and season with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with extra shredded cheddar, a sprinkle of smoked paprika, or a drizzle of olive oil. Serve immediately.
Notes
- Freshly grated cheese is key: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always grate your own from a block for a silky texture.
- Do not overcook the broccoli: Simmer just until fork-tender to retain its bright green color. Overcooking will turn it a dull grey-green.
- Season in layers: Add salt when sautéing, again with the broth, and a final adjustment at the end for the most balanced flavor.
- Add cheese over low heat: High heat can cause the cheese proteins to seize and become stringy. Add it over low heat for the best results.
- Vegan variation: Replace the milk with unsweetened oat milk or full-fat coconut milk, and swap the cheddar for 3-4 tablespoons of nutritional yeast or a dairy-free shredded cheese that melts well.
- Adjust consistency: If the soup is too thick after blending, stir in a splash of extra broth or water until it reaches your desired consistency.
- Storage: Refrigerate in an airtight container for up to 4 days. The flavors deepen overnight, making it even better the next day.
- Freezing: Freeze without the cheese for up to 3 months. Add the cheese when reheating for the best texture.
- Reheating: Warm gently on the stovetop over low heat. Do not boil, as high heat can cause the cheese to separate.
- Make it heartier: Double the potato for a thicker, more substantial chowder-style soup. You can also add cooked chicken, white beans, or chickpeas for extra protein.