Classic Broccoli Cheese Soup | FoodByMaria Recipes

Vegetarian

Broccoli Soup Recipe

Last Updated:
Broccoli soup in white bowls on counter

Prep

10 minutes

Cook

40 minutes

Yield

6

This super easy one-pot broccoli soup is a comforting bowl of goodness that will keep you warm all winter long.

This broccoli soup is your dream come true. When I posted about it in my Instagram stories, everyone commented saying how much they really missed a traditional broccoli cheese soup. Broccoli cheese soup is so damn comforting. It’s so flavorful, and is an underrated soup in general. So I wanted to create my own version of the infamous broccoli soup recipe. 

A comforting bowl of Broccoli Soup sitting on wooden table and topped with 2 slices of toasted bread.

Why you’ll love this Broccoli Soup: 

  • Easy: It’s easy and can be made in one-pot quickly. It’s also foolproof – not even the worst cook can screw this one up 
  • Yummy: It’s delicious and loaded with flavor
  • Nostalgic: It’s comforting and takes you back to your childhood, it’s one of those meals that’ll put you straight in a time machine as a kid on a ski trip or after a long day playing in the snow, warming your insides with this yummy Broccoli Soup

Fun Fact! There are some hidden nutrients in this soup, lots of friggin’ kale! But you will never know and neither will your family & kids. 

A comforting bowl of Broccoli Soup sitting on wooden table and topped with 2 slices of toasted bread.

Ingredients for broccoli soup on counter

Ingredient Notes:

Obviously a key ingredient in this soup is the broccoli. Broccoli is a great source of vitamin K & C, plus a good source of folic acid, potassium, and fiber. All of these add some great health benefits to this Broccoli Soup recipe. 

Vitamin K – essential for the functioning of many proteins involved in blood clotting

Vitamin C – builds collagen, which forms body tissue and bone, and helps cuts and wounds heal. It is also a powerful antioxidant and protects the body from damaging free radicals

Fiber – keep that poop moving and your cholesterol low

Potassium – this mineral and electrolyte will keep your nerves and heart happy

Folate – necessary for the production and maintenance of new cells in the body

Tip: The best part of this Broccoli Soup is that it’s a great way to trick your kids into eating vegetables. The dairy- cheese and milk really makes this soup creamy and yummy, and for all those picky eaters in the house, they won’t even know they are eating kale and broccoli. 

How to make broccoli soup: 

Oil added to pot for soup

Broccoli added to pot for broccoli soup

1. To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 7 minutes or until translucent.  Into the pot add your garlic and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.

2. Go ahead and add your green kale and cook for 2 minutes.

Cooking vegan broccoli soup in pot

3. Increase heat to high and add your vegetable stock, salt and pepper.  Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.

4. Once potatoes are tender and the milk and stir till well combined.  Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.

Blended broccoli soup

5. Return the blended soup to the pot and stir in your cheese of choice. Stir till melted and till perfectly silky! Test for seasoning before serving.  If the soup is too thick or rich, just add more vegetable stock and stir till well combined and heat till hot throughout.

Broccoli soup in white bowls on counter

6. Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!

7. Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.

Close-up of Vegan Broccoli Cheese Soup ready to eat with 2 slices of toasted baguette.

Expert Tips & FAQ: 

A few tips to make sure you make the best damn soup you’ve ever had? Here you go: 

  • Be patient when cooking down the onions as they’re crucial in nailing the best flavor 
  • Steam the broccoli in the pot until it’s soft before adding the good quality oat milk
  • Use Chao Cheese and Daiya (cutting board collection) if you want to make a dairy-free version of this broccoli soup recipe. This is important for the best, creamiest dairy-free soup
  • Blend until smooth and until the kale is hardly noticeable 

One big creamy bowl of Broccoli Soup ready to eat with a drizzle of olive oil and toasted bread.

Other yummy soups you’ll love:

What recipe would you like me to create a vegan spin on? Share below in the comments!

Broccoli Soup Recipe

4.95 from 18 votes
This super easy one-pot broccoli soup is a comforting bowl of goodness that will keep you warm all winter long.
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6
Calories 102 kcal

Ingredients
  

  • 3 tbsp. olive oil
  • 1 large sweet white onion roughly chopped
  • 4 large cloves of garlic
  • 3/4 cup mini potato halved
  • 3 heads of broccoli stemmed and stalked trimmed and chopped
  • 2 cups of green kale roughly chopped
  • 6-8 cups of unsalted vegetable stock enough just to cover the vegetables
  • 2 1/2 tsp salt
  • 1 tsp fresh cracked pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili flakes
  • 1 cup oat milk
  • 1 1/2 cups of your favourite meltable regular or vegan cheese

Instructions
 

  • To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 7 minutes or until translucent.  Into the pot add your garlic and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.
  • Go ahead and add your green kale and cook for 2 minutes.
  • Increase heat to high and add your vegetable stock, salt, pepper, garlic powder, onion powder, and chili flakes.  Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.
  • Once potatoes are tender and the oat milk and stir till well combined.  Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.
  • Return the blended soup to the pot and stir in your vegan cheese of choice.  Stir till melted and till perfectly silky! Test for seasoning before serving.  If the soup is too thick or rich, just add more vegetable stock and stir till well combined, and heat till hot throughout.
  • Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!
  • Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro, and a drizzling of olive oil.

Video

YouTube video

Notes

Be patient when cooking down the onions as they're crucial in nailing the best flavour
Steam the broccoli in the pot until it's soft before adding the good quality oat milk
Use Chao Cheese and Daiya (cutting board collection) - this is important for the best, creamiest dairy-free soup
Blend until smooth and until the kale is hardly noticeable

Nutrition

Serving: 6 | Calories: 102kcal | Carbohydrates: 16.5g | Protein: 2.7g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Sodium: 977.8mg | Fiber: 3g | Sugar: 6.2g
Review This Recipe Let us know how it was!
Rini

5 stars
This soup is a big hit in our house — even my toddler loves it (and she usually doesn’t touch vegetables 😉)

A must try!

Maria Koutsogiannis

ahh!! thank you so much, Rini!

Tereza

5 stars
Wow! This soup is mindblowing and a true changer. Even if you’re a stubborn broccoli hater, make this creamy, delicious and rich-in-flavour soup. You’lI immediately change your mind after having this one. t’s also a good zero waste choice if you need to empty your fridge.

Maria Koutsogiannis

Ahhh!! Thank you so much for the love, hun!

Mica Day

Love love love! This was my first home made soup so I was very apprehensive of how it was going to turn out, news flash.. delicious!!

The ingredients were easy to source, the step by step guide was in nice simple terms (novice cook here!) and I couldn’t be happier with the finish result, thank you so much Maria! My first of many more recipes of yours!

Maria Koutsogiannis

Thank you so much for the love, hun!

Shirley Collins

5 stars
Recipe is very versatile! I used zucchini. No kale. No one could tell the difference!

Maria Koutsogiannis

Amazing!! This makes me so happy!!!

Fitoru

5 stars
I really love this vegan broccoli cheese soup, healthy as well as delicious. Nice content, good read and informative.

Maria Koutsogiannis

Thank you so much! I am in love with it too!!

Michelle

5 stars
This was so creamy, comforting & DELICIOUS! I used 1 cup of cashews instead of vegan cheese. I let everything simmer for hrs before pureeing- fabulous!

Maria Koutsogiannis

YESSS!! This soup is seriously fabulous, so glad you loved it! Great modification too!

Michelle

5 stars
So so so good! Rich and creamy, a perfect meal for a cold day.

Maria Koutsogiannis

Thanks so much for the love, Michelle! We love this recipe!

Cassie

5 stars
So easy to make ( even made oat milk myself). So good. Soup is my love language and I’m pretty sure every soup I’ve tried by Maria has been to die for.

Maria Koutsogiannis

THANK YOU SO MUCH CASSIE!!!!!!!!

Justine

5 stars
Amazing LOVE this vegan broccoli soup recipe!

Maria Koutsogiannis

Thank you so much for the love Justine!

Orsi

5 stars
I have made this for Sunday lunch. Huge thank you for your recipe. Taking some of the seasoning away i am so happy to tell you that even my 7month old baby girl happily ate it for lunch. She even wanted some from our bowls.

Maria Koutsogiannis

yay!!! This makes me so happy, thank you Orsi!

Stacey Isaacs

5 stars
I’m a chef, but I’m not a vegan chef. And sometimes when I make vegan soups and stews, they taste like they are missing something. I’m here to tell you that this recipe is awesome. My family loved it and it’s easy to make. The only thing I changed was using less liquid than the 12 cups called for — this one’s a keeper!

Maria Koutsogiannis

Amazing!!!!!! So happy you loved this one Stacey! Such a huge compliment coming from a chef!

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