5-Minute Good-for-You Cheesy Broccoli Bisque

It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until incredibly crispy.

Recently, we traveled to Fink’s Farm in Manorville, New York. There was a whole table stacked high with incredible bouquets of broccoli—their outer leaves hugging those sweet florets tight. I just knew I had to bring some home with me.


We were all hungry for lunch when we walked in the door so I made my quick and easy broccoli bisque. It’s also easy on the wallet. I used to buy quarts and quarts of boxed vegetable broth from the supermarket, but I wasn’t a fan of the flavor it gave all my soups. Then, I realized that especially when I make vegetable soups, using the water I blanch the veggies in along with some sautéed aromatics, like the onion and garlic I use in this recipe, is all I really need.

I like a little texture in my soup, so for this bisque I reserve some of the cooked florets to stir in at the end.


5-Minute Cheesy Broccoli Soup

Serving Size: Serves 4-6


1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, smashed

Salt and pepper

4 cups (about 1 large head) broccoli florets

1/2 cup dairy-free or regular shredded cheddar cheese (optional)


  1. Heat the olive oil in a pan over medium-high heat. Cook the onion and garlic until softened, about 5 minutes.
  2. Meanwhile, bring a pot of salted water to a boil and blanch the florets until just tender, about 1 1/2 minutes. Drain the broccoli, reserving the cooking water. Transfer about 1 cup of the florets to a cutting board and chop into small pieces.
  3. Working in 2 batches, add half of the remaining cooked broccoli florets, half of the onion mixture and 1 cup of the broccoli cooking water to a blender or food processor. Secure the lid and carefully blend on a high speed until creamy, about 1 minute; transfer to a soup pot. Repeat with the remaining broccoli, onion mixture, the cheese (if using) and another 1 cup of the broccoli cooking water. Stir into the soup pot to combine along with the reserved chopped florets; season with salt and pepper to taste.


  1. Where’s the rest of the recipe?

  2. Do we assume we are to blend the water and cooked broccoli with sauteed onion and garlic to make the soup then add the chopped florets and cheese for garnish?

  3. You did not finish the recipe for 5 min.Cheesy broccoli bisque Please send the recipe

  4. Please post the rest of the recipe directions. Guessing how to finish it isn’t a good idea as I don’t normally make soups.


  5. Thank you for your comments and I am so sorry the remaining directions were cut off. I’ve added them now! Please let me know if you have any questions. xxxoo, Silvana