Broccoli Cheese Soup

Cheese Soup

Kathleen DeLuca
This classic soup is perfect on a chilly day. It’s super to make and tastes amazing!
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Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine Classic American
Servings 4 Servings
Calories 258 kcal


  • 1 tbsp. olive oil
  • 1 onion diced
  • 3 cloves garlic sliced
  • 2 stalks celery chopped
  • 2 heads broccoli divided into florets
  • 1 potato peeled, cut into cubes
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cups vegetable stock
  • 1 cup almond milk unsweetened
  • 1 cup cheddar cheese grated


  • Place a medium-sized pan over a medium heat.
  • Add the chopped onion and cook for 5-7 minutes, add the garlic and cook for a further minute.
  • Add the celery, broccoli and potato, and season with salt and pepper. Pour in the vegetable stock and cover with a lid. Simmer for 20 minutes.
  • Now add in the milk and blend the soup with a stick blender until smooth. Finally add the cheese and stir until it has melted. Serve immediately.


Storage: After cooling completely, store in airtight containers in the fridge for up to 4 days.
Keyword broccoli, celery, garlic, onion, soup