Kitchen notes · a little help before you start
Healthy Broccoli Soup
Broccoli soup feels especially inviting with a creamy texture and sharp cheddar melted through it. There's a potato tucked into this one, making each spoonful feel substantial while the broccoli keeps its familiar flavor. Ladle out a bowl and enjoy that soft, cheesy finish.
- Cook
- 15 min
- Total
- 15 min
- Original yield
- Serves 6
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the potato first
Microwave the whole, unpeeled potato until the center is soft, then let it cool slightly before you peel it.
2. Stir while adding liquid
Pour the broth and evaporated milk slowly into the onion mixture, stirring continuously to break up any floury chunks.
3. Blend after simmering
Let the broccoli mixture simmer and thicken before using the immersion blender to make the soup creamy.
Get to know the ingredients
Cream cheese for mashing
Mash the peeled potato together with the cream cheese, then set that mixture aside until the soup base is ready.
Frozen chopped broccoli
Use the frozen chopped broccoli listed here. It joins the soup with the mashed potato mixture and seasonings.
Sharp cheddar
Have the cheddar shredded before the soup is done so it can melt through after you turn off the heat.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Healthy Broccoli Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Melt in the cheddar
Turn off the heat before stirring in the cheese, then keep stirring until it has melted into the soup.
A little more help as you go
Let the onion soften
Give the chopped onion its time in the olive oil before introducing the garlic and flour to the pot.
Keep the simmer low
The potato and broccoli mixture needs a low simmer to thicken before blending; bring it up to that stage gently.
A few questions you might have
Should I peel the potato before microwaving?
Leave the peel on for microwaving. Once the potato is soft and has cooled slightly, peel it before mashing.
Does the cream cheese go straight into the soup?
Mash it into the cooked potato first. That mixture is stirred into the soup after the broth and evaporated milk.
Can I use water in place of broth?
Water is included as an option with the chicken broth or stock. Add your chosen liquid slowly while stirring.
When should I add the garlic?
Add it to the softened onion with the flour, stir briefly, then begin pouring in the broth and milk.
Do I blend before or after adding cheddar?
Blend the simmered broccoli mixture first. The cheddar goes in afterward, once the heat has been turned off.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: gimmedelicious.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
