A bowl of homemade broccoli cheese soup on a cold day is one of life’s simple perfections. This version is thick, creamy, and deeply cheesy with tender broccoli throughout — exactly what you want warming your hands on a chilly evening. It comes together in one pot in about 30 minutes, which makes it completely weeknight-friendly, and it reheats beautifully for lunch the next day. Serve it in a bread bowl for the full experience or keep it simple in a classic bowl with a side of crusty bread. Either way, this soup is pure comfort.
- Swap: Use an immersion blender to blend half the soup for a creamier texture without adding extra cream or cheese.
- Make-ahead: This soup reheats better than almost any other — make a big pot and refrigerate for up to 4 days.
- Storage: Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop with a splash of milk or broth.
- Variation: Add a diced potato to the soup base for extra body and a heartier, more filling texture.
- Serving: Serve topped with a small handful of shredded cheddar, a crack of black pepper, and crusty bread on the side.
Funny thing, I hate Broccoli 😉 but I absolutely love broccoli soup! This was just a quick easy soup I made up one weekend. Its only 2 smart points or 1 point plus per cup and taste great.
Broccoli cheese soup
2sp/1pp per serving
Ingredients
- 1 bunch of broccoli
- 1 cup almond milk, I use unsweetened original
- 3 T light cream cheese
- 1 T finely grated parmesan cheese
- 1/3 cup light grated mozzarella cheese
Instructions
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Boil broccoli and blend up in blender , add to a pot and then add milk and cheeses.
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Simmer until cheese is melted, top with grated cheese and bacon crumbs.
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Makes approx. 4-5 cups at 2 smart points or 1 point plus per 1 cup serving
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!
For a 1 cup portion?
Yes 🙂
What is the T measurement?? Tablespoon???
T is tbsp… t is tsp
How does this make five one cup servings if you are only using one cup of almond milk? The broccoli is not going to add enough to make that much soup or does it
Yes you will get about 4 cups from the bunch of broccoli
This was sooo good! I used fat free cream cheese and 2 T reduced fat sharp cheddar, because that’s what I had on hand, and it made the whole batch just 4sp.
Thank you thank you for this recipe. Rich and delicious and I’ll make it often!
Hi Jennifer, so glad you loved it, it is such a simple soup that is so nice and low in points 🙂
When you say a bunch of broccoli, is that stems and all or just the heads of the broccoli.
Just the heads
How much water do you boil the broccoli in and do you drain it before blending?
Enough water to cover the broccoli and I used some of the water but not all of it
Do you put the blended broccoli back into the pot of boiled water?
Hi, no you do not use the water you boiled the broccoli in, just the blended broccoli then add in the other ingredients
I had frozen broccoli at home how many cups of broccoli should I use?
If it is a regular size bag I’d use the whole bag, it is likely equal to a bunch of fresh broccoli.. cups I’d say 5-6