Recipe: Cheese and Broccolini Soup

Recipe: Cheese and Broccolini Soup

I picked up a big bag of Broccolini while shopping at Costco recently. After using some to make Steamed Broccolini, there was still lots left in the bag, so I decided to make a Broccolini version of a Cheese and Broccoli Soup.

If you’re not familiar with the vegetable, here are some notes from Wikipedia – Broccolini’s flavor is sweet, with notes of both broccoli and asparagus.


The entire vegetable is consumable, including the occasional yellow flower. Rather delicate, common cooking methods include sautéing, steaming, boiling, and stir frying.

Nutritionally, broccolini is high in vitamin C but also has vitamin A, calcium, folate, and iron.

Storage Tip: Stand Broccolini in a glass of water in the fridge to keep it fresh longer.

Cheese and Broccolini Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Summary: This recipe is a slight twist on a couple of old favourite soup recipes. Broccolini tastes like a cross between both broccoli and asparagus.
Gluten Free | Grain Free | Egg Free | Refined Sugar Free | Real Food | Vegetarian
*** Always refer to packaging labels for the most up to date allergy information
  • 4 Cups GF vegetable broth, divided
  • 1/2 a 1 kg bag, or about 1 lb broccolini, chopped
  • 1 medium onion, caramelised (I used some from my freezer)
  • 1 1/2 cups milk or milk substitute of choice
  • 3 cups cheddar cheese, shredded (I used a Tex-Mex blend)
  • 2 1/2 Tbsp corn starch or GF thickener of choice
  • sea salt and freshly ground black pepper, to taste
Optional Toppings
  • chopped green onions
  • shredded cheese
  • sour cream or plain unsweetened yogurt
  1. Place 3 3/4 cups of GF vegetable broth (hold back 1/4 cup for thickener) and chopped broccolini in a large pot. Over medium heat, bring to a gentle boil, until stalks are soft but still bright green. You don’t want to over cook the broccolini or the soup will lose its homemade freshness.
  2. Add caramelised onion, milk and shredded cheese. Simmer, stirring constantly until the cheese has melted and is well blended, remove from heat. Allow to cool slightly.
  3. Pour soup mixture into a blender or food processor. Pulse until the desired consistency is reached. I held back some of the soup mixture because I wanted the soup to have some chewy bits but if you enjoy a creamier soup, you should purée all the soup mixture.
  4. Return soup purée to the pan, reheat almost to the boiling point.
  5. Meanwhile, mix corn starch with the 1/4 cup of reserved vegetable broth. Stir until well blended, pour into the broccolini soup mixture. Stir, taste, add salt and pepper as needed, continue stirring and simmering until soup has thickened.
  6. Serve warm, topped with chopped green onions, shredded cheese, sour cream or plain unsweetened yogurt (if desired).
Don't allow this soup to come to a rolling boil, or the cheese and milk will separate giving the soup a strange consistency.


Laureens Signature
To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

Laureen Fox on twitterLaureen Fox on pinterestLaureen Fox on linkedinLaureen Fox on instagramLaureen Fox on facebookLaureen Fox on email2
Laureen Fox
Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in this Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

Disclaimer: this post includes some affiliate links. If you order by clicking the links, the cost to you will be the same, but I may receive a small stipend for referring you. Thank you for supporting this Fox Kitchen!

Copyright ©

facebooktwittergoogle_plusrssinstagrammailfacebooktwittergoogle_plusrssinstagrammail Egg Free GF Naturally Gluten Free Grain-Free Quick & Easy Real Food Recipe Refined Sugar Free Vegetarian


  1. Hi Laureen! This soup sounds delicious. I love broccolini and this is a fun twist on broccoli cheese soup. What a great idea! Thanks so much for sharing at Whole Food Wednesdays. Hope to see you again next week!

    • Laureen says:

      Do you have Asian Markets near you? If so, you could try their produce departments. I’m fortunate to have a mostly organic produce market within easy walking distance.

    • Laureen says:

      Hi April, I have never heard of purple sprouting broccoli. Would it make the soup purple? What about the stems, are they tender enough to eat? If I see some here, I might have to give it a try.

    • Laureen says:

      Hi Rogene, thanks for stopping by. I hope you enjoy the soup. It comes together fairly quickly and is so nice and satisfying on a cold winters day.

  2. I LOVE broccolini, it’s a recently discovered vegetable for me, but now I buy it whenever I see it at the farmers market. Your soup sounds delicious! Thanks so much for sharing this with Sunday Night Soup Night! I’ll be hosting every week so I’d love to see you again with your next soup/stock/chowder recipe.

    • Laureen says:

      Hi Debbie, I love your Sunday Night Soup Night Event. I made a really good Thai Red Curry Carrot Soup recently but forgot to record the measurements. Guess I will have to make it again so I can post the recipe :)

  3. Alea Milham says:

    What delicious comfort food, perfect for those unpredictably cool spring days! I love that you use the whole plant. It always makes me sad when I see broccoli stems go unused. :)

Leave a Comment

Your email address will not be published. Required fields are marked *