Broccoli and cheese soup

Broccoli and cheese soup is a creamy and comforting dish made with sautéed onions, garlic, tender broccoli, and potatoes, all blended to perfection. Enriched with melted cheddar and prosciutto, this soup is perfect for a cozy meal any time of year.

19 Nov 2025
Cook time 25 min
Prep time 20 min

Ingredients:

1 tbsp olive oil
1 onion
2 garlic cloves
1.50 lb broccoli
3 potatoes
4 cups chicken gravy
3 slices prosciutto
1/2 cup milk (1% fat)
1 cup cheddar cheese

Broccoli and cheese soup is a comforting and delicious dish that's perfect for any time of the year. It's packed with nutritious vegetables and enriched with creamy melted cheese. This hearty soup can be enjoyed as a complete meal on its own or alongside a slice of crusty bread. Follow this easy recipe to create a bowl of warm, cheesy goodness that your whole family will love.

Instructions:

1. Prepare Your Ingredients:
- Finely chop the onion.
- Mince the garlic cloves.
- Chop the broccoli into small, even pieces, including the stems and florets.
- Peel and dice the potatoes into small cubes.
- Chop the prosciutto into small pieces.
- Shred the cheddar cheese if not pre-shredded.

2. Sauté Aromatics:
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until the garlic is fragrant.

3. Cook the Vegetables:
- Add the chopped broccoli and diced potatoes to the pot. Stir to combine with the onion and garlic mixture.
- Pour in 4 cups of chicken gravy, ensuring the vegetables are mostly submerged.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the broccoli and potatoes are tender.

4. Blend the Soup:
- Use an immersion blender to blend the soup until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot.

5. Add Prosciutto and Milk:
- Stir in the chopped prosciutto and 1/2 cup of milk. Heat the soup over low to medium heat, stirring occasionally, until the milk is well incorporated and the soup is heated through, about 5 minutes.

6. Incorporate the Cheese:
- Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and the soup is creamy.

7. Season and Serve:
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve hot.

This broccoli and cheese soup is a delicious and nutritious meal that's sure to become a family favorite. The combination of tender broccoli, creamy potatoes, and melted cheddar cheese creates a rich and satisfying flavor. Serve it up with some crusty bread or a fresh salad, and you've got a complete and delightful meal. Enjoy!

Broccoli and cheese soup FAQ:

How long do I need to cook the broccoli and potatoes in the soup?

You should simmer the broccoli and potatoes in the soup for about 20 minutes, or until they are tender.

Can I use a different type of cheese instead of cheddar?

Yes, you can substitute cheddar cheese with other cheeses like gouda, Monterey Jack, or a sharp white cheddar for a different flavor.

How do I store leftover broccoli and cheese soup?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 2-3 months.

What can I use if I don’t have chicken gravy?

If you don’t have chicken gravy, you can use chicken broth or vegetable broth and add additional seasonings or a roux for thickness.

Can I make this soup vegetarian?

Yes, to make the soup vegetarian, omit the prosciutto and use vegetable broth in place of chicken gravy.

Tips:

- Select fresh broccoli: For the best flavor and texture, use fresh, vibrant green broccoli. Frozen broccoli can be used in a pinch, but fresh broccoli will provide a better texture.

- Blend to desired consistency: Depending on your preference, you can blend the soup until completely smooth, or leave some chunks of broccoli and potato for added texture.

- Cheese choice: Feel free to experiment with different types of cheese. While cheddar is classic, a mix of sharp cheddar and Gruyère can add a depth of flavor.

- Season to taste: Make sure to taste your soup before serving and adjust the seasoning with salt and pepper as needed for the perfect flavor.

- Add a touch of cream: For an extra creamy soup, you can replace the milk with heavy cream or add a dollop of sour cream before serving.

- Garnish with prosciutto: Crisp up the prosciutto slices by baking or pan-frying them. Crumble over the soup just before serving for a delightful crunchy garnish.

Nutrition per serving

4 Servings
Calories 430kcal
Protein 18g
Carbohydrates 55g
Fiber 8g
Sugar 8g
Fat 18g

Broccoli and cheese soup