Creamy Broccoli Cheese Soup


A drive over the mountain recently displayed no leaves left on the trees. Winter is coming. But sometimes we are treated to breathtaking sunrises, which brings beauty to the day.

Put me in the camp with former president George H. W. Bush–I don’t like broccoli. But I usually put some in my grocery cart each week. It’s dark, green, is filled with vitamins and nutrients, and everyone says you should eat it because it’s good for you. The only time I ever like it is late July and early August when I buy it at the farmer’s market; it was picked that morning and it so fresh it’s sweet. Steamed with a little bit of butter, salt, pepper, and a squirt or two of lemon, I could eat a huge bowl of the stuff. But any other time of the year, I’m less than enthused. So one day I said to myself if I should eat this, I’m going to eat it MY way!

It’s been a while since I’ve brought you a soup recipe, and in fact a while since I’ve even made a soup. But with the weather turning colder, I wanted something to warm me mid-day and decided to create a blended soup using the broccoli and  cheddar cheese I had in the fridge. This made just slightly over two cups, and was enough for two lunches; I am the type of eater who gets tired of eating the same thing every day and two days is about my max, so it was perfect for the week’s end of lunches.

I know how I’m eating my broccoli from now on!


Creamy Broccoli Cheese Soup
For a vegetarian version, you can easily substitute water or vegetable broth in place of chicken broth. And be careful with the cayenne; don’t just dump some in like I did! Add it 1/8 teaspoon at a time to taste. 

2 teaspoons extra virgin olive oil
½ onion or about ½ cup, finely diced
About 5 cups of chopped broccoli
2 ½ cups low sodium chicken broth or water, more if needed later
¾-1 cup grated cheese
Cayenne pepper, optional
Salt and pepper to taste

  1. Add the olive oil to your soup pot and gently warm over medium heat.
  2. Add the onions and sauté slowly until soft, about 5 minutes
  3. Stir in the broccoli, and add the chicken broth. Bring to a boil and then reduce heat for the broccoli to simmer until very soft, about 15-20 minutes.
  4. Lower heat and with a soup ladle, puree the soup in a blender or food processor in batches until all the soup is very smooth and creamy.
  5. Stir in the cheese, cayenne, if using, and the salt and pepper. Add more liquid if needed, and serve!

Some Exciting News for My Vermont Kitchen!
Starting this week, My Vermont Kitchen is now a member of Cooking Light magazine’s “Bloggers’ Connection.” My Vermont Kitchen joins just a handful of food blogs from across the country that partner with the magazine. Since I’ve been a reader since the 1990s and really learned how to cook from the recipes in the magazine, I think this is a perfect collaboration. And don’t worry that things will change here; you’ll still receive a recipe every Wednesday morning, you just might get a few more each month! So it is a win-win situation for all!

13 thoughts on “Creamy Broccoli Cheese Soup

  1. Actually, I love Broccoli and we eat it raw, steamed, in a souffle, in soup, roasted – you name it. One of the kids’ favourite veggies – when they were small they called it “trees” and they believed they had to eat them to grow tall (like trees). Seems to have been working! 🙂

    It’s getting cold and very autumnal indeed here in Switzerland, too, this soup recipe sounds delicious and, more importantly for this duff cook, simple!! I’ll definitely give it a try, perhaps even tonight! Thank you! x

  2. Ah, ha! Another soup I could try for the library’s soup and bread tasting in January.
    And, wow! Congratulations on the link with Cooking Light. And, I knew you when!

  3. I love your blog and I am not even the main cook in my house. I see I have a lot of catching up to do in the archives. I like your way of writing and the added photographs. I am signed up and looking forward to the next ones.

  4. Pingback: Tips for the Big Day + Work Night Dinner Series #5: Chicken (or Tofu) Stirfry with Spicy Peanut Sauce | My Vermont Kitchen

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