Italian Broccoli-Cheese Soup

Lunch / Dinner

Italian Broccoli-Cheese Soup

Few soups are more popular than broccoli-cheese, but let’s face it, as good as they are, even those can get a smidge boring when you make them often. With just a few ingredient swaps, breathe a little life into these old favorites.

Give your old broccoli and cheese soup an Italian accent by swapping Cheddar cheese for Parmesan, loading up the garlic, and using dried Italian seasoning. As an added bonus, you can swap the chicken broth for vegetable broth to make any vegetarians at your table happy, too.


4 servings

Total Time

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Test Kitchen Tip

You can substitute other sharp, aged cheeses that melt well, like pecorino or Asiago, for the Parmesan.


Sweat onions, celery, carrot, garlic, and Italian seasoning in oil in a large pot over medium-low heat until beginning to soften, 5 minutes.

Stir in flour to coat vegetables; cook 1 minute. Gradually stir in broth and add broccoli. Increase heat to medium-high.

Simmer soup until it thickens slightly, 58 minutes. Reduce heat to medium. Stir in cream cheese until it melts. Add Parmesan; stir until it melts. Season soup with salt, pepper, and lemon juice.


So it melts faster and is easier to incorporate, cube the cream cheese before adding it to the soup.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 541

% Daily Value*

Total Fat 38g 58%

Saturated Fat 16g 80%

Cholesterol 77mg 25%

Sodium 737mg 30%

Carbs 22g 7%

Fiber 4g 16%

Protein 20g

*Percent Daily Values are based on a 2,000 calorie diet.

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