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CHEESY CREAMY BROCCOLI SOUP

Jan.posted by Paula 2 Comments

Cheesy Creamy Broccoli Soup is quick and easy to prepare with just a few ingredients. It’s a rich and comforting soup perfect for lunch on-the-go or a lighter dinner with a side salad or sandwich.

cheesy creamy broccoli soup with croutons

CHEESY CREAMY BROCCOLI SOUP

This creamy soup is packed with healthy vegetables like broccoli, leeks, and potatoes. Additionally, I added cheese to give it an extra layer of flavor.

The best part about this dish is how simple it is to make – no need to spend hours in the kitchen cooking up something complicated when all you really want is a hearty bowl of hot soup!

spoonful of healthy broccoli soup

WHAT DO YOU NEED TO MAKE CHEESY CREAMY BROCCOLI SOUP?

  1. Olive oil.
  2. Leeks. Leeks add a nice alternative to onions in soups. They add a lot of flavors. If you don’t want to add leeks you can always sub onions.
  3. Garlic.
  4. Broccoli. – I use a complete broccoli head for this soup which totaled approximately 5 cups.
  5. Potatoes. In this application, I use potatoes to help thicken the broccoli soup without adding flour. I used smaller red potatoes because they become creamy with cooked down.
  6. Vegetable broth.
  7. Whole milk. You can use all milk but I like to add heavy cream and milk. Heavy cream adds so much flavor and creaminess to the soup that you can’t get from whole milk.
  8. Heavy cream.
  9. Cheddar. Any creamy cheese will pair nicely with broccoli. I’m particularly fond of cheddar and broccoli. It’s a classic combination.
  10. salt & peppermint
  11. Croutons. I have only just started adding croutons to broccoli soup. I like the nice crunch.
  12. Parsley and cheese for garnish. Don’t underestimate how much better-looking food is with garnishes.

 

broccoli soup ingredients broccoli and potatoes in a pot

This soup can be kept in the fridge for up to 4 days since this recipe has dairy in it does not freeze.

SHOP THIS POST

  • Dutch oven Le Creuset is top of the line, great heat distribution but slightly pricey. Lodge is great if you don’t want to spend as much.
  • Wood spoon
  • Ladle
  • Prep bowls
  • Soup bowls or these
  • Salt/pepper shakers shown in clamp jars
  • Liquid measuring cup

cheesy creamy broccoli soup copy

MORE SOUP RECIPES YOU’LL ENJOY

  1. Pasta Meatball Soup Recipe
  2. Skinny Turkey Meatball Tortellini Soup
  3. Beefy Tomato Soup Recipe
  4. Chicken Pot Pie Lasagna Soup Recipe
  5. Healthy Slow Cooker Tex Mex Chicken Soup
  6. Hash Brown Slow Cooker Potato Soup 
  7. Sweet Peach Curry
  8. Creamy Italian Sausage Soup

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Have you tried this recipe? Please consider leaving a 5 rating and comment.

cheesy creamy broccoli soup copy

CHEESY CREAMY BROCCOLI SOUP

This creamy soup is packed with healthy vegetables like broccoli, leek, potatoes, and cheese. The best part about this dish is how simple it is to make.
Author: Paula
5 from 5 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 large leek sliced
  • 2 cloves garlic minced
  • 5 cups broccoli chopped
  • 2 medium potatoes chopped
  • 3 cups vegetable broth
  • 2 cups milk
  • ½ cup heavy cream
  • 2 cups sharp cheddar cheese grated
  • salt and pepper to taste
  • Croutons, Parsley, Cheese garnishes

Instructions

  • In a large pot, heat up olive oil over medium heat. Add the leek and garlic. Sauté forabout 3 minutes.
    CHEESY CREAMY BROCCOLI SOUP
  • Add the broccoli, potatoes, vegetable broth, milk salt, and pepper.
    CHEESY CREAMY BROCCOLI SOUP
  • Simmer over medium-low heat for 20 minutes or until the vegetables are tender.
    CHEESY CREAMY BROCCOLI SOUP
  • With an immersion blender, blend the soup to your liking.
    CHEESY CREAMY BROCCOLI SOUP
  • Stir in heavy cream and cheese, stir to combine everything.     
    Simmer over medium-low heat for 20 minutes or until the vegetables are tender.
  • Taste and adjust seasoning with salt, pepper if necessary.    
    Simmer over medium-low heat for 20 minutes or until the vegetables are tender.
  •  Serve warm and enjoy

Notes

This soup can be kept in the fridge for up to 4 days since this recipe has dairy in it does not freeze.

Nutrition

Calories: 249kcal | Carbohydrates: 10g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 56mg | Sodium: 581mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1328IU | Vitamin C: 52mg | Calcium: 317mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
Do you have questions about the saving recipes to your Recipe Box?Visit Recipe Box FAQ!

 

Paula
« 20 MINUTE CHICKEN CAESAR FLATBREAD
SKILLET SAUSAGE POTATOES AND GREEN BEANS RECIPE »

Comments

  1. Raquel says

    02.17.22 at 5:31 pm

    5 stars
    Loved this creamy, hearty soup.Great for lunch too! A keeper!

    Reply
  2. Shelby Stover says

    02.17.22 at 3:38 pm

    5 stars
    This came out deliciously rich! The leek gave it a great flavor!

    Reply

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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