Cream of Broccoli Cheese Soup

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes
Servings: 12
Calories: 318kcal
Author: Lord Byron's Kitchen
The creamiest, cheesiest, most satisfying Cream of Broccoli Cheese Soup that you will ever find! This recipe uses the broccoli stalks too – no waste!
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  • 2 large heads broccoli, use both the florets and the stalk*
  • 1 large onion, diced
  • 4 large potatoes, peeled and chopped
  • 2 cups heavy cream
  • 4 cups old white cheddar cheese, shredded
  • 4 cups vegetable stock
  • 4 cups water
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh parsley for garnish, optional


  • In a large stock pot, heat the olive oil and sauté the onions and broccoli stalks until the onions are translucent.
  • Add the potatoes, water, and vegetable stock. Cook until potatoes are fork-tender.
  • Add the broccoli florets and place a lid on the pot. Cook covered for 15 minutes.
  • Turn off the heat and remove the pot from the burner, and using a hand-held blender, or a counter top blender, puree the vegetables until smooth.
  • Add the salt, pepper, heavy cream, and cheese. Stir to combine. Allow the cheese to melt into the soup.
  • Serve hot topped with crunchy croutons!


*Cut the broccoli into florets. Save the stalk. Use a vegetable peeler to peel the outside skin off the stalk and chop the stalk into a small dice.


Calories: 318kcal | Carbohydrates: 3g | Protein: 10g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 93mg | Sodium: 664mg | Potassium: 84mg | Fiber: 0g | Sugar: 1g | Vitamin A: 1125IU | Vitamin C: 1.3mg | Calcium: 303mg | Iron: 0.3mg