The Best Broccoli Cheese Soup

An overhead view of a bowl of broccoli cheese soup with a napkin and spoon next to the bowl


Units Scale
  • 2 Medium Heads of Broccoli- Florets and Stems separated (Stems peeled and diced small, Florets cut into bite size pieces)
  • 1 Small Yellow Onion (Diced)
  • 3 Cloves Garlic (Minced)
  • 2 TBS Avocado or Coconut oil
  • 3 Medium Russet Potatoes (Peeled and diced small)
  • 32 oz Chicken or Vegetable stock (or 4 cups homemade stock)
  • 2 cups Water
  • 1 1/2 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Ground Coriander
  • 1/2 tsp Dijon Mustard
  • 1/4 cup Heavy Cream
  • 1 cup Shredded sharp cheddar

Optional toppings

  • Shredded cheese
  • Croutons
  • Green onions
  • Toasted sunflower seeds


  1. Put your soup pot on a medium-high burner. Add your oil, onions, and garlic. Saute until  they are soft.
  2. Add potatoes, broccoli stems, stock and water. Cover and cook for 20-25 minutes, until the stems and potatoes are soft.
  3. Using an emulsion blender blend everything until smooth. Alternatively you can  blend the soup in a  normal blender or food-processor in batches and return it to the soup pot once everything is smooth.
  4. Stir in your spices, cream, mustard, and broccoli florets. Replace the lid and cook for 10 minutes.
  5. Add shredded cheese and stir until it's melted and fully incorporated.
  6. Serve hot with your choice of toppings.