Go Back Email Link
–+ servings
broccoli soup recipe

Creamy Broccoli Soup Recipe With Cheese

Miranda | My Anosmic Kitchen
I made this creamy broccoli soup recipe last night and am eating the leftovers today, it's so delicious!  A quick fix to weeknight meals. Creamy, low in calories, high in antioxidants, and ready in under 30 minutes!  Stove-top cooking at it's simplest form. Be sure to have your bowl, spoon and bread ready because you won't be able to resist instantly digging into this easy recipe. 
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

  • Dutch oven or Pot
  • Blender
  • Soup Spoon /Ladel
  • vegetable knife
  • Chopping board
  • colander or strainer
  • Wooden or any large spoon

Ingredients
  

  • 700 grams broccoli cleaned and stems removed
  • 3 tbsps extra virgin olive oil
  • ½ large onion, diced or 1 medium size
  • 1 teaspoon vegetable spice
  • ½ teaspoon paprika dry rub
  • 2 tbsps butter, divided
  • 4 garlic cloves, minced
  • 4 cups chicken or vegetable stock/broth, or 2 cups water and 2 cups stock.
  • salt and pepper
  • ⅓ cup sour cream
  • 1 cup Parmesan cheese, grated & divided
  • Fresh cracked black pepper

Instructions
 

  • Step 1:  Heat the Olive Oil
    In a Dutch-oven or large pot over medium heat, heat the olive oil.
  • Step 2:  Saute Aromatics:
    Cook the onions, garlic, salt, pepper vegetable or herb spice mix and paprika dry rub. Cook for 2 minutes. 
  • Step 3: Build the Flavor
    Add a tablespoon of butter to the aromatics. We need all the richness and flavor in this broccoli soup.
  • Step 4:  Add the Broccoli And Stock
    Add the fresh broccoli florets, the pot will probably fill up, I use roughly 700 grams which is about 4 to 5 cups of broccoli and 25 oz.
    Add all the liquid, cook for 15 minutes or until the broccoli is tender. 
  • Step 5:  Cheese and Blend
    Transfer to a blender and halfway through blending, stop and add the Parmesan cheese. Blend into a smooth and thick soup and return it to the pot.  
  • Step 6:  Sour Cream and Serve
    Simmer for 2 to 3 minutes, add the sour cream, salt, pepper and remaining butter.
    Serve with fresh black pepper and more parmesan cheese.
    Enjoy!

Notes

  • Make Ahead:  Remove the broccoli stems and store the broccoli florets in the fridge for up to 2 days in advance. 
  • Refrigerate:  This is a very easy method to storing cooked broccoli if you have left overs. Let it cool down completely before storing the soup in the fridge for 3 to 4 days in an airtight container. 
  • Freezer:  Soup recipes are always best warm and fresh, however, they also freeze really well in an airtight container for up to 3 months. Thaw overnight in the refrigerator before warming. 

Nutrition

Serving: 1personCalories: 477kcalCarbohydrates: 25gProtein: 27gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 87mgSodium: 988mgPotassium: 951mgFiber: 7gSugar: 7gVitamin A: 2538IUVitamin C: 227mgCalcium: 769mgIron: 2mg
DID YOU MAKE THIS? We love seeing what you made! Tag us on Instagram @anosmickitchen #anosmickitchen