25+ Flavourful Broccoli Cheese Soup Recipes You’ll Love

Broccoli cheese soup is the ultimate comfort food—a creamy, cheesy delight that’s perfect for any occasion.

Whether you’re looking for a classic recipe, a healthy twist, or something a little more indulgent, there’s a broccoli cheese soup for everyone.

In this blog post, we’ve rounded up over 25 different variations of this beloved soup, from slow-cooker versions to vegan alternatives and everything in between.

These recipes are sure to warm you up from the inside out, providing you with plenty of options to enjoy this delicious soup all year round.

Get ready to indulge in the creamy goodness of broccoli and cheese in ways you never thought possible!

25+ Flavourful Broccoli Cheese Soup Recipes You’ll Love

Broccoli cheese soup is a versatile dish that can be adapted to fit nearly any dietary preference or craving.

Whether you want to keep it traditional with the classic cheddar and broccoli combo, add protein with chicken, or make it vegan-friendly with cashews and nutritional yeast, the possibilities are endless.

With over 25 broccoli cheese soup recipes to choose from, you can explore new flavors, textures, and cooking methods to suit any occasion.

So, the next time you’re in the mood for something comforting and cheesy, turn to this extensive collection of recipes and make a bowl of deliciousness that will leave everyone coming back for seconds!

Creamy Broccoli Cheddar Soup

This creamy broccoli cheddar soup is a rich, velvety dish that combines fresh broccoli with a sharp, tangy cheddar cheese base. Perfect for a cold day, this soup is not only comforting but also packed with flavor. The smooth texture and satisfying taste make it a crowd-pleaser for any occasion.

Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant.
2. Add the broccoli florets to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the broth and bring to a simmer. Let it cook for 10-12 minutes, or until the broccoli is tender.
4. Use an immersion blender or transfer the soup to a blender to purée it until smooth (you can leave some chunks if preferred).
5. Return the soup to the pot, then stir in the milk or cream. Let the soup simmer over low heat for another 5 minutes.
6. Gradually add in the cheddar cheese, stirring continuously until melted and fully incorporated.
7. Season with salt, pepper, and thyme, to taste.
8. Serve hot, and enjoy the creamy goodness.

This creamy broccoli cheddar soup is the perfect dish for those who crave warmth and comfort in a bowl. The smooth, cheesy base is complemented by tender broccoli, making it both hearty and healthy. Whether served with a crusty piece of bread or as a standalone meal, it’s sure to be a family favorite.

Vegan Broccoli Cheese Soup

This vegan broccoli cheese soup offers a plant-based twist on the classic dish. Using cashews for creaminess and nutritional yeast for a cheesy flavor, this version is every bit as comforting and rich as the original. It’s perfect for anyone following a vegan or dairy-free lifestyle.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 5 cups broccoli florets
• 4 cups vegetable broth
• 1 cup soaked cashews (soak for at least 4 hours)
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup lemon juice
• 1 tablespoon miso paste (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.
2. Add the broccoli florets to the pot and stir for another 2-3 minutes.
3. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes, or until the broccoli is tender.
4. While the soup is simmering, drain and rinse the soaked cashews. Blend them with a little bit of water (about 1/2 cup) until smooth.
5. Add the cashew cream to the pot along with nutritional yeast, turmeric, salt, and pepper. Stir well and let it simmer for 5 more minutes.
6. For added depth of flavor, stir in lemon juice and miso paste (optional). Adjust seasonings to taste.
7. Use an immersion blender or transfer to a regular blender to purée the soup until smooth, or leave it chunky if desired.
8. Serve the soup hot, garnished with a sprinkle of extra nutritional yeast or chopped parsley.

This vegan broccoli cheese soup is a delightful, dairy-free version of the beloved classic. The cashews provide a luscious creaminess, while the nutritional yeast adds a cheesy, savory flavor that will satisfy any craving. It’s an excellent choice for a quick, healthy lunch or dinner that everyone can enjoy, no matter their dietary preferences.

Spicy Broccoli Cheese Soup

For those who love a little heat with their comfort food, this spicy broccoli cheese soup is the perfect combination of creamy and fiery. With the addition of jalapeños and red pepper flakes, this soup delivers a kick while still maintaining the smooth, cheesy essence of the traditional recipe.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1-2 jalapeños, seeded and diced
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and diced jalapeños, cooking for 3-4 minutes until softened and fragrant.
2. Add the garlic and cook for another minute.
3. Stir in the broccoli florets, then pour in the broth. Bring the mixture to a boil, reduce heat, and simmer for 10-12 minutes, or until the broccoli is tender.
4. Blend the soup using an immersion blender or transfer it to a blender, processing until smooth. Leave some chunks for texture if preferred.
5. Return the soup to the pot, and add in the heavy cream, stirring well to combine. Let the soup simmer on low heat for 5 minutes.
6. Stir in the cheddar cheese, red pepper flakes, salt, and pepper. Continue stirring until the cheese has fully melted.
7. Squeeze in fresh lime juice and adjust seasonings if necessary.
8. Serve the soup hot, garnished with cilantro or more cheese, if desired.

This spicy broccoli cheese soup offers a bold twist on a classic favorite. The heat from the jalapeños and red pepper flakes gives the soup an exciting kick, while the creamy cheese and tender broccoli still provide that comforting essence. Perfect for those who enjoy a little spice in their meals, this soup is both satisfying and flavorful. It’s an

Crockpot Broccoli Cheese Soup

This slow-cooker broccoli cheese soup is a set-it-and-forget-it recipe that delivers maximum flavor with minimal effort. Perfect for busy days, the crockpot allows the broccoli, cheese, and broth to meld together slowly, creating a rich, comforting soup with no need for constant attention.

Ingredients:

• 1 tablespoon butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups fresh broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 teaspoon Dijon mustard (optional)

Instructions:

1. In a skillet, melt the butter over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Transfer the onion and garlic mixture into the crockpot. Add the broccoli florets, chicken broth, and seasonings. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the broccoli is tender.
4. About 30 minutes before serving, use an immersion blender to purée the soup until smooth (you can leave some chunks if preferred).
5. Stir in the heavy cream and shredded cheddar cheese. Let the soup cook for another 30 minutes until the cheese has melted and the soup is creamy.
6. Taste and adjust seasonings, adding Dijon mustard for an extra layer of flavor if desired.
7. Serve hot with your favorite bread.

This crockpot broccoli cheese soup is the perfect hands-off dinner that doesn’t sacrifice flavor. The slow cooking process allows the ingredients to infuse together, creating a rich and creamy texture. With the addition of sharp cheddar and a dash of Dijon mustard, the soup offers a balanced, comforting taste that’s easy to prepare and hard to resist.

Broccoli Cheese Soup with Bacon

Adding crispy bacon to your broccoli cheese soup elevates this classic dish with a savory, smoky flavor that takes it to the next level. The bacon’s crunch pairs beautifully with the creamy soup base, making each bite even more irresistible. Ideal for those who love a meaty twist on a vegetarian classic.

Ingredients:

• 4 slices of bacon
• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups chicken broth
• 1 cup half-and-half
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside on a paper towel-lined plate. Crumble the bacon into small pieces once cooled.
2. Remove most of the bacon grease from the pot, leaving about 1 tablespoon. Add butter, then sauté the onion and garlic over medium heat for 3-4 minutes, until softened.
3. Add the broccoli florets to the pot and cook for 3-4 minutes, stirring occasionally.
4. Pour in the chicken broth and bring to a simmer. Let it cook for about 10 minutes, or until the broccoli is tender.
5. Use an immersion blender or transfer the soup to a blender to purée it to your desired consistency (smooth or chunky).
6. Stir in the half-and-half, followed by the shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is creamy.
7. Season with salt, pepper, and smoked paprika, to taste.
8. Ladle the soup into bowls and top with crumbled bacon. Serve with crusty bread.

Broccoli cheese soup with bacon combines the smooth, creamy texture of the soup with the savory crunch of bacon, making for an indulgent and comforting meal. The smoky flavor from the bacon adds a new dimension to the soup, while the cheddar cheese brings richness and warmth. This is the perfect option for anyone craving a little extra decadence in their favorite vegetable soup.

Broccoli Cheese Soup with Potatoes

This hearty broccoli cheese soup includes potatoes for added texture and substance, making it even more filling. The potatoes absorb the flavors of the broth, enhancing the overall richness of the soup while still allowing the broccoli and cheese to shine. It’s a satisfying meal that can be served for lunch or dinner.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Instructions:

1. In a large pot, melt butter over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the diced potatoes and cook for another 3-4 minutes, stirring occasionally.
3. Stir in the broccoli florets, then add the chicken broth. Bring the soup to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes and broccoli are tender.
4. Use an immersion blender or transfer the soup to a blender to purée it to your preferred consistency. You can leave it slightly chunky if desired.
5. Stir in the milk or cream, then bring the soup back to a simmer.
6. Add the shredded cheddar cheese, stirring continuously until fully melted. Season with salt, pepper, thyme, and garlic powder.
7. Serve hot, topped with extra cheese or fresh herbs, if desired.

Broccoli cheese soup with potatoes adds a hearty, comforting twist to the traditional recipe. The tender potatoes soak up the delicious flavors of the broth, making each spoonful even more satisfying. This soup is perfect for anyone looking for a filling and delicious meal that combines creamy cheese with wholesome vegetables. It’s a great way to enjoy a classic comfort food with a bit more substance.

Slow-Cooker Cheddar Broccoli Soup

This slow-cooker broccoli cheese soup is a hands-off, set-it-and-forget-it recipe that’s packed with flavor. The slow cooking process allows the ingredients to fully develop their richness, creating a smooth, creamy soup that’s perfect for busy days. Simply toss everything into the slow cooker and come back to a warm, comforting meal.

Ingredients:

• 1 medium onion, chopped
• 3 cups broccoli florets
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thicker consistency)

Instructions:

1. Place the chopped onion, broccoli florets, and chicken broth in the slow cooker. Stir in garlic powder, onion powder, salt, and pepper.
2. Cover and cook on low for 6-7 hours, or until the broccoli is tender.
3. Use an immersion blender to purée the soup to your desired texture, or leave it chunky if preferred.
4. In a small bowl, mix the cornstarch with a few tablespoons of water, then stir into the soup to thicken, if desired.
5. Add the heavy cream and shredded cheddar cheese, stirring until the cheese has fully melted and the soup is creamy.
6. Taste and adjust seasoning if necessary. Serve hot, and enjoy!

This slow-cooker cheddar broccoli soup is perfect for those who want an easy and stress-free dinner. The slow cooking allows the broccoli and cheese to develop a deep, savory flavor, while the creaminess of the soup provides ultimate comfort. Whether served as a main dish or a side, this soup is an effortless way to enjoy a hearty, cheesy meal.

Broccoli Cheese Soup with Cream Cheese

This variation of broccoli cheese soup incorporates cream cheese for a velvety, luxurious texture. The cream cheese enhances the creaminess of the soup while contributing to its tangy flavor. Perfect for anyone craving an indulgent yet simple dish, this version offers a rich twist on the traditional recipe.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 package (8 oz) cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 cup milk or heavy cream
• Salt and pepper to taste
• 1/4 teaspoon paprika (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the broccoli florets to the pot and cook for 3-4 minutes, stirring occasionally.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and let it simmer for 10-12 minutes, or until the broccoli is tender.
4. In a small bowl, whisk the cream cheese with a bit of the hot broth to smooth it out, then stir it into the soup.
5. Add the milk or cream and bring the soup back to a simmer.
6. Gradually add the shredded cheddar cheese, stirring until it melts completely and the soup becomes creamy.
7. Season with salt, pepper, and paprika, to taste.
8. Serve hot, and enjoy!

Broccoli cheese soup with cream cheese is an incredibly creamy and flavorful variation of the classic dish. The addition of cream cheese gives the soup a tangy richness that balances beautifully with the sharp cheddar. This soup is an indulgent treat that’s perfect for those who enjoy extra creaminess and flavor in their meals. Serve it with a crusty loaf of bread, and you’ll have a comforting and satisfying dish.

Broccoli Cheese Soup with Cauliflower

This broccoli cheese soup gets an extra boost of nutrients and flavor with the addition of cauliflower. The cauliflower adds a mild, earthy taste and extra creaminess when puréed, creating a silky smooth texture without any extra cream. It’s a great way to sneak in some extra vegetables while still enjoying a comforting, cheesy soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup milk or heavy cream
• Salt and pepper to taste
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the broccoli and cauliflower florets, stirring to combine. Cook for another 3 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, then bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes, or until the broccoli and cauliflower are tender.
4. Use an immersion blender to purée the soup until smooth (you can leave some texture if you prefer a chunkier soup).
5. Stir in the milk or cream, followed by the shredded cheddar cheese. Continue to cook over low heat until the cheese is fully melted and the soup is creamy.
6. Season with salt, pepper, onion powder, and smoked paprika, adjusting to taste.
7. Serve hot, and enjoy!

Broccoli cheese soup with cauliflower is a nutrient-packed twist on the classic recipe. The cauliflower provides an extra layer of creaminess and flavor, making the soup smooth and velvety without relying on heavy cream. This variation is a great way to add more vegetables to your diet while still enjoying the rich, cheesy comfort of broccoli cheese soup. It’s a healthy, hearty option that’s sure to please everyone at the table.

Instant Pot Broccoli Cheese Soup

This Instant Pot broccoli cheese soup offers a quick and easy way to enjoy the creamy comfort of broccoli and cheese without spending hours in the kitchen. The pressure cooker allows the soup to cook in a fraction of the time, making it a great option for busy weeknights. With just a few simple ingredients, this recipe is both fast and flavorful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Set your Instant Pot to the “Sauté” setting. Add olive oil, then sauté the onion and garlic for 3-4 minutes, until softened and fragrant.
2. Add the broccoli florets, chicken broth, basil, and red pepper flakes (if using). Stir to combine.
3. Close the lid and set the Instant Pot to “Manual” on high pressure for 5 minutes.
4. Once the cooking time is up, perform a quick release of the pressure.
5. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted.
6. Season with salt and pepper to taste, and serve hot.

The Instant Pot broccoli cheese soup is a game-changer for anyone looking for a fast, yet comforting dish. The pressure cooker helps the flavors meld together quickly, resulting in a creamy, cheesy soup that tastes like it’s been simmering all day. This is the perfect option when you want a homemade, delicious soup with minimal prep time.

Broccoli Cheese Soup with Spinach

Adding spinach to broccoli cheese soup not only boosts its nutritional value but also enhances the soup’s flavor with a hint of earthiness. This version incorporates vibrant spinach along with the creamy, cheesy goodness of broccoli, making it a healthier and heartier option for those looking to add more greens to their diet.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 3 cups fresh spinach leaves
• 4 cups chicken or vegetable broth
• 1 cup milk or cream
• 2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the broccoli florets and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the broth and bring the mixture to a simmer. Let it cook for 10 minutes, or until the broccoli is tender.
4. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes, allowing the spinach to wilt.
5. Use an immersion blender to purée the soup until smooth or leave some chunks for texture, depending on your preference.
6. Stir in the milk or cream and shredded cheddar cheese, allowing the cheese to melt and the soup to become creamy.
7. Season with salt, pepper, and nutmeg, to taste.
8. Serve hot, and enjoy!

Broccoli cheese soup with spinach is a healthy and vibrant twist on the classic. The spinach adds a pop of color and extra nutrients, making this soup a well-rounded meal. The earthy flavor of spinach pairs perfectly with the richness of the cheddar cheese and broccoli, offering a balanced and flavorful dish. It’s an excellent way to enjoy a creamy, comforting soup with an extra boost of greens.

Low-Carb Broccoli Cheese Soup

This low-carb version of broccoli cheese soup is perfect for those following a ketogenic or low-carb diet. Instead of potatoes or flour to thicken the soup, cream cheese is used to achieve that rich, velvety texture, while still keeping the carb count low. It’s a delicious, guilt-free way to enjoy a comforting classic.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1/2 cup cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the broccoli florets and cook for another 3 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 10-12 minutes, or until the broccoli is tender.
4. Stir in the cream cheese and cook for an additional 2-3 minutes, until the cream cheese has melted and combined into the soup.
5. Add the heavy cream and shredded cheddar cheese, stirring continuously until the cheese is melted and the soup becomes creamy.
6. Season with salt, pepper, garlic powder, and ground mustard, adjusting to taste.
7. Serve hot, and enjoy!

This low-carb broccoli cheese soup offers all the comfort and creaminess of the classic recipe but without the extra carbs. The cream cheese and cheddar cheese create a thick, luxurious soup that satisfies even the most intense comfort food cravings. It’s perfect for those following a low-carb or keto diet, but delicious enough for anyone looking for a rich, cheesy meal.

Broccoli Cheese Soup with Chicken

For a heartier and more protein-packed version of broccoli cheese soup, this recipe incorporates chicken to add substance and flavor. Tender chunks of chicken breast, combined with creamy cheese and vibrant broccoli, create a fulfilling, delicious meal that’s perfect for a cozy dinner. It’s a great way to enjoy a classic soup with a protein boost.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken breast, cooked and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups chicken broth
• 1 cup milk or heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the cooked, diced chicken breast to the pot, stirring to combine.
3. Stir in the broccoli florets and cook for 2-3 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the broccoli is tender.
5. Use an immersion blender to purée the soup to your preferred consistency or leave some chunks if desired.
6. Stir in the milk or cream and shredded cheddar cheese. Continue to cook on low heat, stirring until the cheese has fully melted.
7. Season with salt, pepper, thyme, and garlic powder to taste.
8. Serve hot, and enjoy!

Broccoli cheese soup with chicken is a satisfying twist on the traditional recipe. The chicken adds heartiness and extra protein, making the soup more filling while still maintaining its creamy, cheesy goodness. This version is a great choice for a more substantial meal and is perfect for a family dinner or meal prep for the week.

Vegan Broccoli Cheese Soup

This vegan version of broccoli cheese soup delivers all the creamy, comforting goodness of the original recipe without any dairy or animal products. Made with cashews and nutritional yeast, the soup gets its rich, cheesy flavor from plant-based ingredients, while still maintaining the creamy texture. It’s an ideal choice for those following a vegan or dairy-free lifestyle.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 cups broccoli florets
• 4 cups vegetable broth
• 1 cup raw cashews (soaked for at least 2 hours)
• 1/4 cup nutritional yeast
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and cook for another 3 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-12 minutes, or until the broccoli is tender.
4. In a blender, combine the soaked cashews, nutritional yeast, and lemon juice with a few tablespoons of the soup broth. Blend until smooth.
5. Stir the cashew mixture into the pot with the broccoli and broth. Bring to a simmer and cook for an additional 5-7 minutes, allowing the soup to thicken.
6. Season with salt, pepper, and smoked paprika to taste.
7. Serve hot, and enjoy!

Vegan broccoli cheese soup is a rich, creamy, and completely dairy-free version of the classic. The cashews provide a smooth texture while the nutritional yeast imparts a cheesy flavor, making this soup feel indulgent despite being completely plant-based. This version is perfect for anyone looking for a vegan alternative that still delivers all the comfort of the original.

Spicy Broccoli Cheese Soup

For those who love a little kick in their food, this spicy broccoli cheese soup adds heat with jalapeños and a dash of hot sauce. The heat complements the creamy cheese base and enhances the savory flavor of the broccoli. This version is perfect for anyone who enjoys a bold, spicy twist on a classic comfort food.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, seeds removed and diced
• 6 cups broccoli florets
• 4 cups chicken or vegetable broth
• 1 cup milk or heavy cream
• 2 cups shredded sharp cheddar cheese
• 1-2 teaspoons hot sauce (adjust to taste)
• Salt and pepper to taste
• 1/2 teaspoon cumin (optional)

Instructions:

1. In a large pot, melt butter over medium heat. Add the chopped onion, garlic, and jalapeños, cooking for 3-4 minutes until softened and fragrant.
2. Add the broccoli florets and cook for an additional 3 minutes.
3. Pour in the chicken or vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 10 minutes, or until the broccoli is tender.
4. Use an immersion blender to purée the soup to your desired texture (smooth or chunky).
5. Stir in the milk or cream and shredded cheddar cheese. Cook on low heat, stirring continuously until the cheese is melted and the soup is creamy.
6. Add hot sauce, salt, pepper, and cumin to taste.
7. Serve hot, and enjoy!

Spicy broccoli cheese soup is a deliciously bold variation of the traditional recipe. The heat from the jalapeños and hot sauce adds an exciting kick, making it a great choice for those who enjoy a little spice with their comfort food. The creamy cheese balances the heat perfectly, resulting in a flavorful, indulgent soup that’s both comforting and exciting.

Note: More recipes are coming soon!