Creamy, Cheesy, Broccoli Soup Recipe
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When it comes to comfort food, a bowl of creamy Broccoli Soup checks all the boxes. Roasting the broccoli brings out deep flavors, and combining it with garlic, cheeses, and a touch of mint gives it a rich and savory twist. Whether you’re whipping this up for a cozy night in or serving it as a starter for guests, this broccoli soup is quick to prepare but tastes like it simmered all day.
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Nothing says fall comfort food quite like a bowl of cheesy broccoli soup. Perfect for weekdays, but special enough for the holidays, I love to have a bowl of this on Christmas Eve before my main course. It only takes 10 minutes to prepare and is ready in 30 minutes. You can make it ahead, and you can freeze it – what’s not to love?
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Broccoli Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You are going to love how easy it is to make broccoli soup, just follow my simple instructions and you’ll soon be enjoying it.
Roast the Broccoli and Garlic
First, preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Spread the broccoli florets and garlic cloves out on the tray, drizzle them with olive oil, and give them a good sprinkle of salt and pepper. Roast for about 15-20 minutes, or until the broccoli starts to turn golden and tender.
Build the Soup Base
Once the roasting is done, transfer the broccoli to a small pot. Peel the roasted garlic (it’ll be soft and creamy) and add it in. Toss in the fresh mint, vegetable stock, ricotta, and shredded cheddar. Bring it all to a gentle boil, then turn off the heat.
Blend Until Smooth
Grab your immersion blender and blend everything together right in the pot until the soup is silky smooth. You can also use a traditional blender, but make sure to blend in batches if you do.
Stir in the Cream
Now, it’s time to make it extra creamy! Add the heavy cream to the soup—start with a little and add more if you prefer a richer texture.
Serve
Ladle the soup into bowls and top it off with crispy sourdough croutons, a little extra cheddar, and a dash of black pepper for that perfect finishing touch. Serve and enjoy!
Recipe Notes and Expert Tips
Here are some extra tips to make sure your broccoli soup comes out perfect every time.
- Perfect Roasting: Roasting the broccoli and garlic before blending gives the soup a deep, caramelized flavor you won’t get from steaming or boiling.
- Control the Creaminess: Start by adding a small amount of cream and increase depending on how rich you want the soup. You can even skip the cream if you prefer a lighter version.
- Mint for Freshness: The mint adds a subtle brightness to balance out the richness. If you’re not a fan of mint, feel free to swap it for fresh basil or parsley.
- Blending Tip: Using an immersion blender is the easiest way to blend the soup, but a regular blender works too. Just be careful with hot liquids—blend in small batches!
- Cheese Substitutions: Ricotta and cheddar bring a lovely creaminess, but you can swap them with other cheeses like Gruyère or Parmesan if you want a sharper flavor.
- Croutons for Texture: Homemade sourdough croutons add the perfect crunch to contrast the smooth soup. Make a batch by toasting sourdough cubes with olive oil and a pinch of salt.
- Make Ahead: This soup reheats beautifully, making it a great make-ahead option for easy lunches or dinners during the week.
How to Store Leftover Broccoli Soup
Leftover broccoli soup can be stored in an airtight container in the fridge for up to 3 days. When reheating, do it gently over low heat on the stovetop or microwave, stirring occasionally.
This soup also freezes well—store it in freezer-safe containers for up to 2 months. Let it thaw in the fridge overnight, then reheat and enjoy.
What to Serve With Broccoli Soup
This creamy, cheesy soup pairs perfectly with crusty bread or garlic toast on the side. A grilled cheese sandwich takes it to the next level.
For something lighter, serve it with a simple green salad or roasted veggies. Want extra flavor? Top it with lemon zest or a drizzle of good olive oil.
More Soup Recipes You Will Love
Want some more soup inspiration? Try these easy recipes.
Ingredients
- 2 garlic cloves
- 14 ounces broccoli
- 2 tablespoons olive oil
- Salt and pepper
- 10 mint leaves
- 4 cups vegetable stock
- ½ cup ricotta cheese
- ¼ cup cheddar cheese shredded
- ¼ cup heavy cream
- Sourdough bread croutons, shredded cheddar, black pepper, to serve
Instructions
- Preheat the oven to 350°F(180ºC). Prepare a baking sheet with parchment paper.
- Arrange the broccoli and garlic in the tray, drizzle with olive oil, and season with salt and pepper.2 garlic cloves, 14 ounces broccoli, 2 tablespoons olive oil, Salt and pepper
- Bake for 15-20 minutes, or until the broccoli is starting to brown.
- Transfer the broccoli to a small pot. Peel the garlic and add it to the broccoli (it’ll be creamy on the inside). Incorporate the mint, vegetable stock, ricotta and cheddar cheese. Bring to a boil and turn off.10 mint leaves, 4 cups vegetable stock, ½ cup ricotta cheese, ¼ cup cheddar cheese
- Use an immersion blender to process everything. Lastly, add as much heavy cream as you want.¼ cup heavy cream
- Serve the soup with croutons, cheddar cheese and pepper.Sourdough bread croutons, shredded cheddar, black pepper,
Notes
- Perfect Roasting: Roasting the broccoli and garlic before blending gives the soup a deep, caramelized flavor you won’t get from steaming or boiling.
- Control the Creaminess: Start by adding a small amount of cream and increase depending on how rich you want the soup. You can even skip the cream if you prefer a lighter version.
- Mint for Freshness: The mint adds a subtle brightness to balance out the richness. If you’re not a fan of mint, feel free to swap it for fresh basil or parsley.
- Blending Tip: Using an immersion blender is the easiest way to blend the soup, but a regular blender works too. Just be careful with hot liquids—blend in small batches!
- Cheese Substitutions: Ricotta and cheddar bring a lovely creaminess, but you can swap them with other cheeses like Gruyère or Parmesan if you want a sharper flavor.
- Croutons for Texture: Homemade sourdough croutons add the perfect crunch to contrast the smooth soup. Make a batch by toasting sourdough cubes with olive oil and a pinch of salt.
- Make Ahead: This soup reheats beautifully, making it a great make-ahead option for easy lunches or dinners during the week.
