Best of easy Broccoli cheese Soup recipe

Presenting Broccoli Cheese Soup in a visually captivating way, this concept transforms the humble bowl of soup into an edible garden display, highlighting the rich, vibrant colors of the ingredients.

This unique, garden-inspired presentation elevates the soup from an everyday meal into an imaginative dining experience, where the visual appeal matches the rich flavors.The play on textures, colors, and presentation style turns an otherwise simple dish into a memorable culinary adventure.

My quick and easy Broccoli Soup is a thick blend of broccoli with a flavorful boost from cheddar cheese! Simply toss everything into a pot, and in just 20 minutes, you'll have a creamy, cheesy bowl of comfort—all under 300 calories.

And don't forget to pair it with some warm, crusty bread for dipping!

 

What you need for creamy Broccoli Soup

All you need are a handful of simple ingredients to prepare it:

• Butter: you could replace it with two tablespoons of extra-virgin olive oil, but I like butter better here.
• Onion and garlic form a savory base layer.
• Potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended.
• Lots of broccoli, of course.
• Water
• Sharp cheddar cheese offers maximal cheddar flavor and a creamy

This delicious soup is crafted without any heavy cream, milk, flour, or even vegetable broth.

How to Make Broccoli Cheese Soup

In a large Dutch oven or soup pot, melt the butter over medium-low heat. Add the onion, garlic, salt, and black pepper.

Stir to mix everything together, then cover the pot and cook, stirring occasionally, until the onions are softened and beginning to turn golden.

Add the broccoli stalk chunks and potato to the pot and stir. Pour in 6 cups of water along with the remaining 1 teaspoon of salt. Increase the heat to high and bring the mixture to a boil, then lower the heat to medium-low and cover the pot.

Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.

Blend the soup using a countertop blender or immersion blender, starting with a few short pulses, then blend steadily until it reaches a silky, smooth consistency.

Stir in nearly all of of grated cheddar cheese (saving a small amount for garnish) and mix until fully combined. Taste cautiously (it’s hot) and adjust by adding extra cheese for a richer flavor and creamier texture, more salt for a bolder taste, or additional black pepper for a spicier kick.

Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives.

I have high expectations for broccoli cheese soup, aiming for one that is: vibrantly green with a fresh taste, wonderfully cheesy, velvety smooth yet with bits of tender florets, and ideally free of flour and heavy cream. This recipe delivers on all those desires!