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Broccoli Cheese Soup

This cheesy favorite is ready in just 6 minutes. Ladle over steamed broccoli pieces for added texture.


  • 1½ cup (360 ml) almond milk, or milk of choice
  • ¾ cup (180 ml) vegetable stock
  • 4½ cup (405 g) broccoli florets, steamed or roasted
  • ⅛ teaspoon ground black pepper
  • 1½ cup (180 g) cheddar cheese, cut into large chunks


  1. Place all ingredients into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 5 minutes 45 seconds, or until heavy steam escapes from the vented lid.

Chef's Notes

For just a broccoli soup base, the cheddar may be omitted and replaced with an extra cup of cooked broccoli florets. Try a dollop of our Broccoli and Lemon Pate to utilize your stems if you are cooking a raw head of broccoli. Pre-shreddded cheese may create a thicker soup as it is coated with cornstarch to prevent sticking

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