Many broccoli soups simply aren’t all that satisfying.
This broccoli cheese soup absolutely is.
It’s creamy yet light, built on sweet potato and carrot for natural sweetness and body.
The result is a velvety, savory bowl that warms up cool evenings and makes a simple weeknight dinner feel special.
Why you’ll love this recipe
The recipe combines tender broccoli florets with pureed sweet potato for a naturally silky texture.
A splash of cream and sharp cheese finish gives that classic cheesy flavor without heaviness.
It’s mostly one-pot and quick to adapt, so you can finish it on a busy evening.
You’ll also get a fiber and vitamin boost from the vegetables, making it nourishing as well as comforting.
Ingredients (serves 4)
- 1 medium sweet potato, peeled and coarsely grated or cubed.
- 1–2 tablespoons olive oil.
- 2 medium carrots, grated.
- 1 small shallot or 1/2 red onion, finely chopped.
- 1 garlic clove, minced.
- 3–4 cups low-sodium vegetable broth (or water + bouillon).
- 250–300 g broccoli florets, roughly chopped.
- 1/2 cup light cream or plain yogurt for a lighter finish.
- 120–150 g sharp cheddar or a melting cheese of your choice, grated.
- 1 tablespoon cornstarch (optional, mixed with cold water).
- Salt and freshly ground black pepper, to taste.
- Pinch of smoked paprika or nutmeg (optional).
Equipment
A heavy bottom pot or Dutch oven is ideal for even cooking and good browning.
An immersion blender works best for a quick, silky puree; a countertop blender is fine if you prefer.
Step-by-step method
Heat the olive oil in the pot over medium heat until shimmering.
Add the chopped shallot and sauté until translucent, about 3 minutes.
Stir in the minced garlic, grated carrots, and sweet potato, and cook briefly to soften flavors.
Season with a pinch of salt and pepper so the vegetables begin to release their moisture.
Pour in the vegetable broth to cover the vegetables by an inch and bring to a simmer.
Add the broccoli florets, cover, and simmer gently until everything is very tender, about 12–15 minutes.
Remove the pot from heat and use an immersion blender to puree until smooth and velvety.
If using a countertop blender, work in batches and return the soup to the pot to finish.
Stir in the cream or yogurt, then add most of the grated cheese, reserving some for serving.
If you want a thicker soup, whisk in the cornstarch slurry and return to a gentle simmer until it thickens.
Adjust seasoning with salt, pepper, and a small pinch of smoked paprika or nutmeg.
Ladle into bowls and sprinkle with the remaining cheese and a grind of black pepper.
Simple swaps & variations
Use Greek yogurt instead of cream for tang and fewer calories; stir it in off the heat to prevent curdling.
For a dairy-free version, swap cream and cheese for a cashew cream and nutritional yeast for cheesy notes.
Roast the sweet potato and carrots for deeper caramelized flavor before adding to the pot.
Stir in cooked shredded chicken or a scoop of lentils for a protein boost if desired.
Serving suggestions
Serve with crusty bread or warm rolls to mop up every last spoonful.
Try it alongside a crisp green salad for a balanced weeknight meal.
Pair with buttery brioche rolls for an elevated touch — the soft, slightly sweet bread complements the soup’s texture.
If you’d like a step up on the bread side, try serving with warm homemade brioche buns to complete the bowl.
For another cozy bowl idea, compare with a lighter seafood option like a creamy coconut lemon seafood soup for contrast.
For inspiration with a citrus twist, see the creamy coconut lemon seafood soup recipe.
Storage & reheating
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat, stirring occasionally and adding a splash of broth if the soup has thickened.
This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.
If frozen after adding dairy, you may want to refresh texture with a spoonful of cream or yogurt at reheat.
Tips for the best texture
Use an immersion blender for a truly smooth and silky finish without transferring hot soup.
If you prefer a chunkier bowl, reserve a third of the broccoli, chop it coarsely, and stir it in after blending.
Grate cheese yourself for better melt and flavor; pre-shredded cheese often contains anti-caking agents that change mouthfeel.
Taste and correct seasoning in stages — vegetables can mute salt as they cook.
Frequently Asked Questions
Can I make this soup without cream?
Yes — plain yogurt or a splash of nut milk keeps it lighter and still creamy.
Add yogurt off the heat to avoid curdling and stir gently until combined.
How can I make the soup thicker without cornstarch?
Cook the soup a little longer uncovered to reduce and concentrate the soup.
Alternatively, increase the sweet potato quantity or mash a portion of the cooked veg before blending.
Is this soup suitable for meal prep?
Yes — it keeps well in the fridge for three days and freezes for longer storage.
Portion into single-serve containers for quick lunches or weeknight dinners.
What cheeses work best?
A sharp cheddar gives classic flavor and good melting behavior.
Gruyère, fontina, or a blend will produce a richer, more complex finish.
Can I add other greens?
Baby spinach or kale can be stirred in at the end for extra color and nutrients.
Add them just before serving so they wilt but retain a fresh green color.
If you’d like a step up on the bread side, try serving with warm homemade brioche buns to complete the bowl.
For another cozy soup idea with a citrus twist, see the creamy coconut lemon seafood soup for inspiration.
Creamy Broccoli & Sweet Potato Cheese Soup
Ingredients
- 1 medium sweet potato peeled and grated or cubed
- 1-2 tbsp olive oil
- 2 medium carrots grated
- 1 small shallot or red onion finely chopped
- 1 clove garlic minced
- 3-4 cups vegetable broth or water + bouillon
- 250-300 g broccoli florets roughly chopped
- ½ cup light cream or plain yogurt
- 120-150 g sharp cheddar or melting cheese grated
- 1 tbsp cornstarch optional, mixed with cold water
- salt and black pepper to taste
- 1 pinch smoked paprika or nutmeg optional
Instructions
- Heat olive oil in a pot over medium heat. Add chopped shallot and sauté until softened.
- Stir in garlic, grated carrots, and sweet potato. Season lightly with salt and pepper.
- Pour in vegetable broth, bring to a simmer, and add the broccoli florets. Cover and cook until all vegetables are tender, about 12–15 minutes.
- Remove from heat and blend with an immersion blender until smooth. If using a countertop blender, work in batches.
- Stir in cream or yogurt, then fold in most of the grated cheese, reserving some for serving.
- If a thicker consistency is desired, mix cornstarch with cold water and simmer briefly until the soup thickens.
- Adjust seasoning with salt, pepper, and a pinch of smoked paprika or nutmeg. Serve warm topped with extra cheese.
Notes
- For a dairy-light version, replace cream with plain yogurt and stir it in off the heat.
- Grate cheese from a block for smoother melting and better flavor.
- The soup thickens naturally when cooled; add a splash of broth during reheating.
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