This broccoli cheese soup is creamy, cheesy, and healthier! It's thickened with potatoes, contains no cream, and is packed with healthy vegetables.
This broccoli cheese soup is one of my favorite soups on the blog! I love the classic broccoli and cheese combo that is fast to make and great for freezing / thawing.
This broccoli cheese soup
- thickened with potatoes instead of flour
- Ready in less than 30 minutes
- Stuffing and stuffing, but full of healthy vegetables
- camp– You are welcome to use chicken or vegetable broth or Make your own bone broth
- potato– This recipe uses white potatoes and we don't peel them. If you're using red potatoes, you may want to peel them (to taste, not look).
- milk– Milk milk is used in this recipe, but should work well with unsweetened almond or nut milk
- cheese– Cheddar or mozzarella are great in this soup; Use an aged cheddar for added flavor
- other– sometimes I add a carrot to the soup; peel + cut into small pieces
How to cook
Prepare before cooking
For a smooth cooking experience, I recommend preparing the vegetables before cooking. Otherwise, it can obtain fussy about chopping it up while cooking.
Cut the broccoli into 1-1.5-inch flowers, cut the celery, chop the garlic, chop the onion, and peel the potatoes. You don't have to be sensitive with your cuts as we mix the soup after it's cooked.
Creating the basis of taste
We commence by frying the onion in olive oil to create the flavor base of the soup. This will help soften the onion while concentrating the natural sugars.
Then we add the garlic. Adding the garlic and onion mostly after cooking will avoid them from burning. Simmer for 1 minute until it smells kind. At this point we are polishing the pan.
Etching + cooking
Degreasing the pan means simply adding liquid or broth to the pan and scraping off any bits that stick to the bottom. If you want maximum flavor in your soup, you definitely want those small pieces of onion and garlic to be scraped off. Use a spatula or wooden spoon to do this.
After wiping the pan, add celery, broccoli, diced potatoes, salt, pepper and broth. Vegetables should * only * be covered. Cover and cook for about 20 minutes until the vegetables are soft.
Mix the soup
When the vegetables are soft, stir in the milk, then stir in the soup. My favorite method of mixing soups is to use an immersion blender as you can do it right in the pot!
If you have a stand mixer, you can gently add the soup to the stand mixer in batches and mix it that way.
After mixing, stir the cheese until it melts and serve!
I am in love this hand blender.
Storage + warming up
After you've cooked the broccoli cheese soup, here's how to save it:
- fridge– Store in an airtight container for up to 4 days
- Freeze– Freeze in a glass or plastic freezer for up to 3 months; Make sure it cools completely before freezing
- thawing– To speed up the process, melt it in the refrigerator for 48 hours or partially submerge the glass in cold water for a few hours
- Warm up– heat in a saucepan on the stove over medium heat; Stir occasionally until warm
Check Favorite freezer container.
Other cooking methods
Instant pot This soup can also be prepared in the Instant Pot. While it doesn't cut the cooking time drastically, it means you don't have to watch a saucepan cook and it will free up your mental energy. Done Pot Broccoli Cheese Soup Recipe.
Slow cooker Although I haven't had a chance to test it yet, I believe this recipe works in the slow cooker too. Be sure to use the broccoli over low heat and not cook too long as I see a bitter taste if cooked too long / too much in the slow cooker. Listen Slow cooker broccoli turmeric soup and try the cooking time suggested in this post.
More soup for you!
Healthy broccoli cheese soup
Healthy broccoli cheese soup thickened with potatoes and free of cream. Packed with healthy veggies, but relaxing and satisfying. Gluten free.
In a medium saucepan, heat the oil over medium heat.
Add the onion and cook until translucent for 5-7 minutes. Add the garlic and cook for 1 minute until fragrant.
Add celery, broccoli, potatoes, salt, pepper and broth. Cover and cook for 20 minutes or until the potato is tender if pounded with a fork.
Add the milk and mix with a hand blender until creamy and smooth (2-3 minutes).
Add the cheese in 3-4 pieces each time and stir until it melts.
1- If you are using a white potato there is no need to peel it off. If you are using red potatoes, you may want to peel them first.
2- Unsweetened almond milk can also be used
3- Cheddar and mozzarella go well with this soup. Use aged cheddar for added flavor
When the soup is completely cool, divide into storage jars or meal preparation containers. Store in the refrigerator for up to 4 days.
The soup can also be frozen in plastic or glass freezer jars – let them cool completely before freezing and abandon the lids partially ajar until completely frozen. If you are using mason jars, abandon at least 2 inches to allow for expansion. Freeze for up to 3 months.
Heat individual portions in the microwave until they evaporate.
Prepare larger batches in a saucepan over medium heat on the stove. Stir occasionally and heat for 10-15 minutes until completely heated.
Other cooking methods
Offer: one/ 4 of the batch | Calorie: 269kcal | Carbohydrates: 15thG | Protein: 16G | Fat: 18thG | Saturated fatty acids: 8thG | Cholesterol: 50mg | Sodium: 981mg | Potassium: 356mg | Fiber: oneG | Sweets: 7thG | Vitamin A: 1430IU | C vitamin: 89.3mg | Calcium: 448mg | Iron: 2.4mg