Broccoli and Cheese Soup

It was recently our 2 year wedding anniversary – time flies when you’re having fun! I asked Deepal what he wanted for dinner that day and he said he wanted a cheesy broccoli soup! And so, I made this simple yet delicious soup. It has so much broccoli in it and because of that, it is very healthy!


  • Broccoli (1.5 pounds)
  • Onion (1 small, finely chopped)
  • Carrot (3 small, peeled, finely chopped)
  • Celery (5 stalks, finely chopped)
  • Garlic (6 cloves, minced)
  • Dill (1.5 tablespoon, finely chopped)
  • Lime Juice (1 teaspoon)
  • Shredded Pepper Jack Cheese (1/4 cup)
  • Shredded Sharp Cheddar Cheese (1/4 cup)
  • Vegetable Broth (4 cups)
  • Salt
  • Olive Oil

Recipe (4 servings):

  1. First prep your broccoli. Cut stalks off and chop finely. Put 1 cup of broccoli florets aside and chop the rest finely in a food processor.
  2. Preheat oven to 400 degrees. Toss the remaining 1 cup of broccoli florets in salt and 1 tablespoon of olive oil. Bake until crispy; about 25 minutes. Set aside.IMG_2750[1].JPG
  3. Heat up 2 tablespoon of olive oil in a large pot on medium high heat. Add the onion and cook for 4-5 minutes. Add the garlic at this point and cook for another 1 minute.
  4. Add the celery and carrot next. Followed by the chopped up broccoli stalks. Cook for another 5-7 minutes.
  5. At this point, you can add the shredded broccoli florets. Toss and add more oil if needed. Cook for 3-4 minutes.IMG_2746[1]
  6. Next, add 4 cups of vegetable broth and decrease heat to medium low and let simmer for 10-15 minutes.
  7. Add the cheese to the pot and stir until combined. Turn off the stoveIMG_2752[1]
  8. At this point, you can start to season the soup. Add salt to taste. Add the dill and the lime juice.IMG_2755[1].JPG
  9. To serve, pour a large serving of soup and top with the crispy broccoli croutons.

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