Broccoli cheese soup is one of those easy, comforting bowls you can make all year long - creamy, full of flavour, and naturally lighter thanks to potato instead of flour. If you love a classic broccoli cheddar soup but prefer something smooth, gluten-free and not too rich, this version keeps the balance just right.
So comforting and bursting with flavour, I love this one mum! - Lucie
What Do You Put in Broccoli Cheese Soup?
For a healthy broccoli cheese soup, you'll need the following simple ingredients:
- fresh broccoli (florets plus some stalks for flavour)
- onion and garlic, softened gently in olive oil
- potatoes, which thicken the soup naturally
- vegetable or chicken stock
- sharp Cheddar cheese, grated from a block (or use pre-shredded cheese)
- some half-fat cream (or half-and-half)
- nutmeg, salt and pepper for that final savoury lift
The potato gives body, the stock keeps it light, and the sharp Cheddar cheese melts in for a silky consistency without needing a floury base.
How to Make Broccoli Cheese Soup
These step-by-step photos show just how simple this soup is. This recipe is adapted from Je Cuisine magazine (vol 21, winter 2025 issue) but lightened up with less cheese and cream.
- Sauté onion and garlic in a little olive oil in a large pot over medium heat until soft.
- Add the potatoes, stock, nutmeg and pepper and simmer until the potatoes are tender.
- Stir in the broccoli (keep a floret aside for decor), then add the grated Cheddar and a splash of cream.
- Simmer briefly, then blend until smooth and silky.
- Taste, season with salt and more black pepper if needed, and serve hot - we love it with homemade Parmesan crisps or chorizo chips.
What Makes Broccoli Cheese Soup Creamy?
Many soup recipes start with a roux, but this one stays creamy without it, which keeps the soup gluten-free. The creaminess comes from:
- simmering the potato until tender, then blending it with the broccoli
- using a mature Cheddar with plenty of flavour, so you don't need too much
- adding a small amount of cream at the end for roundness
If you prefer a much thicker broccoli cheddar soup, simply reduce the stock from 1 litre to 750 ml (25 fl oz/3 cups). For a lighter texture, keep the full amount of stock and blend until smooth.
What are Common Mistakes with Broccoli Soup?
A few small tweaks make all the difference:
- Grainy texture - often from boiling the soup after adding cheese, or using pre-grated cheese coated in starch. Take the heat down and use freshly grated Cheddar.
- Bland flavour - taste as you go. Season the potatoes and broccoli with salt and pepper, then adjust again after blending. A little extra nutmeg or Parmesan at the end boosts even more flavor.
- Too thick or too thin - the potato does the thickening, so adjust either the amount of stock or potato to suit how you like your soup.
More Cosy Soups to Try
If you love this broccoli cheese soup, I'm sure you'll also enjoy these French recipes:
- Crème Dubarry (French Cauliflower Soup) - a classic velvety soup made with a light roux; replace cauliflower with broccoli for an extra-thick, cheese-free version.
- Mushroom Soup (Velouté de Champignons) - another French favourite, rich and smooth thanks to a simple roux.
- Carrot Soup (Soupe de Crécy) - so simple yet the creamiest of vegetable soups, thickened with rice.
- Vegetable Soup - a great way to enjoy your seasonal veggies.
- Curried Cauliflower Soup with Seared Scallops - gently spiced and luxurious, perfect when you fancy something for a special meal.
Broccoli Cheese Soup
A healthier, naturally gluten-free take on broccoli cheese soup, thickened with potato instead of flour. Sharp Cheddar melts into the broccoli for a silky, creamy finish without heaviness. Light, comforting and great for entertaining, as best prepared in advance.
Equipment
- stick blender or food processor
Ingredients
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 3 cloves garlic finely chopped
- 2 potatoes chopped
- 500 g (18 oz) broccoli (2 large heads with top of the stalks)
- 1 litre (1 ¾ pints/4 cups) vegetable stock (or chicken stock)
- 300 g (10½ oz / 3 cups) Cheddar cheese grated (more cheeses in Notes)
- 100 ml (3½ fl oz / ½ cup) half fat cream (15% fat or half-and-half)
- ¼ teaspoon ground nutmeg
- salt and ground black pepper to your taste
Instructions
- Chop the onions and garlic. In a large pot, heat the olive oil over a medium heat. Fry the chopped onion and garlic for about 5 minutes until translucent.
- Add the stock and the chopped potato with the nutmeg and a few turns of the pepper mill. Turn up the heat to bring to a very brief boil then immediately turn down the heat to medium-low and leave to simmer for 15 minutes covered. Grate the cheese and cut the broccoli.
- Add the chopped broccoli (including some of the stalks and keep back a floret for the decor). Stir in the grated cheese and cream, then cook for a further 10 minutes.
- Blend the soup with a stick blender or in a food processor then season with salt and add more black pepper if needed to your own taste.
Notes
To Serve: Serve immediately or cool and store in the refrigerator for up to 3 days. Serve decorated with grated broccoli (from the leftover floret), some finely chopped fresh parsley or with Parmesan Crisps (they take 15 minutes to make!). Great with crusty bread or serve in bread bowls for something heartier.
Best Cheeses for Broccoli Soup: Delicious with a white Cheddar, preference maturedaged for more flavour but it's also delicious with French comté - or a mixture of Cheddar and grated Parmesan (from a block) or aged Gouda/Mimolette cheese.
Potatoes: Instead of flour, we use potatoes to thicken the soup to keep this gluten-free. I deliberately mention just 2 potatoes - if you like your soup thicker, use large potatoes - it's up to you! For more on types best for soups and thickening, see potatoes.
Extra Thick Broccoli Soup - if you prefer yours with a much thicker texture, use more potato or simply reduce the stock to 750ml/25 fl oz (a bit more than 3 cups).
Storage: This soup keeps chilled in the refrigerator for up to 3 days covered. The soup also freezes well. If leftovers, chill first in an airtight container and freeze for up to a month for the best flavour.
Tried it? Rate itTap the stars above & add a quick comment - it helps other readers
Margot Congdon
Hi Jill,
Made this today, and it is delicious! Perfect for lunch in the mountains!
Jill Colonna
So glad you loved this broccoli soup, Margot. Cheesy is just right for the mountains. Enjoy your weekend!
Lucie
So comforting and bursting with flavour, I love this one mum!
Jill Colonna
The biggest complement, Lucie, thank you! I love that you're trying these away from home - and enjoying your veg...
David Scott Allen
Sounds wonderful, Jill, though I think with the onion I can easily skip the garlic without ruining it! It is definitely the time for soups here!
Jill Colonna
It's such a shame you can't eat garlic, David, as it's so good with it - but yes, it will still be good without it. Always find it funny to hear it's time for soups, coming from you in the desert!