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4.5 from 4 votes
A white bowl with creamy broccoli soup
Broccoli Potato and Cheese Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Broccoli Potato and Cheese Soup, a quick and easy vegetarian soup for the cold season. The cheddar cheese adds a touch of sharpness and compliments the soup so well. Serve it with plenty of extra cheese and black pepper, and you have a delicious soup for the whole family.

Course: Soup
Cuisine: International
Keyword: comfort food recipes
Servings: 3 people
Calories: 258 kcal
Author: Daniela Apostol
  • 1 broccoli head
  • 2 potatoes
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 3 cups vegetable stock/broth
  • 1 tablespoon vegetable oil
  • 1 cup grated cheddar cheese
  • salt and pepper to taste
  1. Peel and chop the garlic and onion.

  2. In a large pan, heat up the oil on a low to medium heat, and add the onion.

  3. Sautee until golden, then add the garlic and cook for a further 1 minute.

  4. Peel and chop the potatoes and carrot, then break the broccoli head into florets.

  5. Add them to the pot together with the stock, place the lid on and cook until the veggies are tender - it takes about 10-15 minutes.

  6. Add half of the amount of cheese, give it a stir, then blitz the soup until creamy.

  7. Season with salt and pepper, and garnish with the remaining cheese.

  8. Serve hot with bread or croutons.

Recipe Video

Nutrition Facts
Broccoli Potato and Cheese Soup
Amount Per Serving
Calories 258 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 40mg13%
Sodium 1257mg52%
Potassium 804mg23%
Carbohydrates 23g8%
Fiber 7g28%
Sugar 8g9%
Protein 16g32%
Vitamin A 5538IU111%
Vitamin C 185mg224%
Calcium 386mg39%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.