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This veggie-loaded broccoli cheese soup recipe is perfectly velvety and creamy without using heavy cream. Instant Pot, Crock-Pot and stovetop options all included.
It’s officially -2°F outside right now and we’re on what feels like our zillionth snow day here in Kansas City and I am…over it, lol. Missing those mild Barcelona winters something fierce right about now. But we’ve been doing our best to get back into the Midwestern groove by keeping our new fireplace running, stocking up on cozy blankets and new hot teas, and making soups, soups, soups galore.
One of our recent favorites? This creamy veggie-loaded broccoli cheese soup. ♡
I have to admit the recipe came about purely as an effort to get more veggies into our toddler, who is pretty hit and miss on anything green lately. But once pureed into a velvety, creamy, vibrant green soup and loaded up with crunchy croutons on top, this broccoli cheese soup turned out to be a total win! I added in a generous amount of veggies and took a tip from my friend, Kathryne, to blend a starchy potato into the soup to make it thick and creamy (instead of using extra heavy cream). And the end result was full of fresh broccoli flavor, deliciously creamy and cheesy, and the perfect way to warm up on a far-below-freezing day.
I’ve included options for how to make this recipe in either the Instant Pot, Crock-Pot or on the stovetop. And as I’ve noted below, there are all sorts of fun ways that you can customize this soup with extra veggies or different seasonings if you’d like. I’m just going to insist that you buy a good block of sharp cheddar to shred and blend in here, as its flavor can really make all the different in a good broccoli cheese soup.
For all of you who are also braving the arctic blasts out there, stay warm this week. And let’s make some delicious soup together!
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