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Broccoli Cheese Soup

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: soups stews
Cuisine: American
Servings: 34 serving
Author: Pavani


  • 4 cups Broccoli - cut into florets
  • 1 Onion - medium, chopped
  • 2 cloves Garlic
  • tsps mustard Dry powder
  • ½ tsp Cayenne chili powder / red (adjust as per taste)
  • 2 cups vegetable broth Bouillon cube of or a (I use no-salt added, vegan bouillon)
  • ¼ tsp Baking Soda
  • 1 cup Spinach Baby (I used ½cup frozen spinach)
  • ½ cup Cheddar cheese Sharp - grated
  • 2 tbsps Parmesan Cheese - grated
  • to taste Salt


  • Heat 2tbsp butter in a medium saucepan, add onion, garlic, chopped broccoli, dry mustard powder, cayenne and salt. Cook on medium-high flame, stirring constantly, until it starts to smell fragrant.
  • Add 1cup water and baking soda. Bring the mixture to a boil; lower the heat to simmer, cover and cook for 15~20 minutes until broccoli is soft.
  • Add 2cups of water and the bouillon cube (or just add 2 cups of vegetable broth). Bring the mixture to a simmer and add the spinach. Cook until the greens wilt, about 1~2 minutes.
  • Turn off the heat and stir in the cheeses. Blend the soup either using immersion blender or regular blender until smooth. Return the soup to the pan and bring to a simmer. Serve immediately.


I served the soup in homemade bread bowls. This is a hearty and filling meal.
Lets check out what my fellow marathoners have cooked today for BM# 38.