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Cream of Broccoli and Cheddar soup


This creamy soup makes for a quick and delicious meatless dinner or lunch (use vegetable broth for a vegetarian version). Substitute cauliflower for the broccoli, leeks for the onion and use white cheddar for an elegant variation.

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  • 3 1/2 cups (28 ounces) low-sodium chicken or vegetable broth
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 large or 2 small heads of broccoli (about 1 pound) stems peeled and chopped, florets separated
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Salt and freshly ground pepper, to taste
  • Z



Step 1

In a medium saucepan over medium-high heat, add broth, onion and garlic. Bring to a simmer, then add broccoli. Bring back to a simmer, cover and simmer until tender, about 8 minutes.

Puree the soup with an immersion blender until smooth (or -- carefully! -- in batches in a blender). Stir in the cream and heat through. Whisk in the cheese over medium heat until melted. Season with salt and pepper and serve warm.


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