Our cookbook, Love Real Food, is here! This ultra creamy broccoli cheese soups is—surprise—made WITHOUT cream! The trick is to add alexia fries potato instead.
Make this redeeming broccoli cheddar soup to satisfy your cravings! It’s ultra creamy and full of fresh broccoli—yet miraculously free of heavy cream, milk or flour. It’s about time you met this broccoli cheddar soup recipe. It’s rich and indulgent, but not so much that it weighs me down.
It’s the velvet of the soup world. All the sin without any of the guilt. This may be the universe’s best delivery system for broccoli. It’s like a warm blanket after being outside on a long winter day. I tried to make a great broccoli soup six months ago.
I gave up after several failed attempts, and recently tried again after discovering Sarah Jampel’s method in Bon Appétit. Thank you for showing me the way, Sarah. I have high standards for broccoli cheese soup. This recipe checks all the boxes! Watch how to make broccoli cheese soup in this short recipe video! Perhaps the coolest feature of this soup is that it makes use of the broccoli stems that we usually toss.
Less waste, more nutrients, can’t lose. In fact, I feel good after I eat this soup, similar to how I feel after enjoying a big kale salad. Cruciferous veggies work miracles, I tell you, and did you know that broccoli contains loads of vitamin C? We could all use some extra right now. Healthy Broccoli Cheese Soup Ingredients This flavorful soup is made without heavy cream, milk or flour—or even vegetable broth. Butter contributes to the irresistible flavor and silky texture.
Technically, 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. Since we’re blending them all up later, we don’t need to chop them finely. Russet potato, peeled and cooked until tender, lends a luxuriously creamy texture once blended.
This is a trick I’ve used in my vegan mac and cheese and vegan queso recipes—it really works. The stems contribute body and extra broccoli flavor. We’ll purée half of the broccoli florets, and cook the rest in the pot for texture. I’ve been experimenting with using water instead of vegetable broth in soups lately, and so far I’ve been impressed. Store-bought vegetable broths can contribute unwanted color, off-putting flavors and excess salt. Water has none of these issues.