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Cream of Broccoli and Cheese Soup

Cream of Broccoli and Cheese Soup

How to make Cream of Broccoli and Cheese Soup ?
Course Soup
Cuisine international
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 277kcal


  • 10 oz. Broccoli, frozen
  • 1 Carrot, medium size
  • 1 Onion, medium size
  • 2 tbsp Olive oil
  • 1 tsp Garlic powder
  • 2 cups Chicken bouillon
  • 1 ½ Fresh Spinach
  • ½ cup Cream
  • 3 oz. Cheddar Cheese
  • 3 oz. Cheese Gouda
  • Salt and spices, to taste


  • Heat the olive oil in a saucepan (deep frying pan) over medium heat. Fry the onions and carrots for 1-2 minutes, then add broccoli, garlic, salt and pepper. Stir for another minute, stirring constantly. Pour in the broth, stir and simmer for 8-10 minutes until the vegetables are soft. Turn off the heat, add cream and stir.
  • Pour half the soup into a blender and add half the spinach. Grind to the desired consistency. Then, repeat the process with the second half. Pour the puree soup back into the pan (deep pan), add the cheese and stir until it is completely melted. Bon Appetit