This super Easy Broccoli Cheese Soup is full of flavor and so filling that it makes a real comforting dinner on its own. Ready in less than 30 minutes!
I’m sure you’d be so pleased if you had a bowl of thick and creamy broccoli soup that has a good amount of cheese on your dinner table. What could be better than a comforting soup in this season? If you have a head of broccoli in the fridge and you don’t know what to make it, go with this Easy Broccoli Cheese Soup because I mean it is really easy yet amazingly tasty.
Although I combined tons of broccoli with a small potato and garlic for this soup, I think using up the veggies you’ve forgot in the fridge would be a great thing as well. Leek, carrot or cauliflower definitely work fine in this soup.
This easy broccoli cheese soup is wonderfully creamy with no cream at all. It doesn’t have milk, either. However, it is as creamy and tasty as our Cream of Broccoli Soup recipe, which calls for about one cup of milk. The creaminess in this soup comes from that small potato that makes ½ cup when diced. Broccoli itself helps that creamy factor, too when it is blended.
My friends get surprised when I tell them there is no flour in this soup. If you want a thick soup, you cook some flour with butter in Turkish cuisine. We do it in almost all soups for consistency. Not in this one. You really don’t need flour in this broccoli soup, so it’s perfect for a gluten-free diet.
I cooked the diced potato and minced garlic cloves in olive oil for 1-2 minutes, stirring continually. Oh and that smell coming from the pot was so tempting that our little gourmet ran into the kitchen to see what I was making. Never leave those garlic cloves out in this recipe, but you are free to increase the amount.
Add in the rinsed broccoli florets and put the lid back on the pot. Bring the heat to the lowest and let it cook for 3-4 minutes. Season it with salt, pepper and cumin and add in beef stock and hot water. Bring it to boil and simmer until everything is tender enough, about 20 minutes. Remove from heat and blend until smooth and creamy.
It’s time to add in the cheese now. I use parmesan in this soup, but you can use cheddar if it’s what you like with your broccoli soup. I need to tell you something important at this point. Don’t add in all the cheese at once, put it in batches and stir well so that it melts in the soup. Repeat for each batch.Print
Easy Broccoli Cheese Soup
A super creamy broccoli cheese soup that everyone asks for more.
- Prep Time: 3 minutes
- Cook Time: 25 minutes
- Total Time: 28 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: American
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 1 small potato, 1/2 cup diced
- 4 cups broccoli florets
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon cumin
- 2 cups beef stock
- 3 cups hot water
- ¾ cup parmesan cheese or cheddar
- ¼ cup parmesan
- Parsley, lemon wedges and pomegranate arils for garnish
- Heat olive oil in a pot over medium heat. Add diced potatoes and garlic.
- Cook for 1-2 minutes, stirring continually. Add in broccoli florets and cook them for 3-4 minutes covered. Season it with salt, black pepper and cumin.
- Pour the beef stock and hot water and bring it to boil. Let it simmer until tender, about 20 minutes. Remove from heat and blend it using an immersion blender.
- Add in the cheese in batches, stirring well each time.
- Top with extra parmesan, pomegranate arils, lemon wedges and parsley when serving.
- Serving Size: 1 cup
- Calories: 77
- Sugar: 0.2g
- Sodium: 14.9mg
- Fat: 4.7g
- Carbohydrates: 8.1g
- Protein: 2.1g
- Cholesterol: 0g