This easy broccoli soup without cream uses Boursin garlic and herb cheese to provide all the flavor and creaminess. I promise you won’t miss the cheddar with this updated and more elegant version of broccoli cheese soup.
One of my favorite soups before my migraine disorder began was Panera’s Broccoli Cheddar Soup. Who doesn’t love it? It’s cozy, warm, creamy, and perfect with crusty bread. Plus it was a great excuse to leave the office back in the day. Although that version contains some hidden versions of MSG (for people who are sensitive to glutamate or following a migraine diet), you can recreate this version at home super quickly and with minimal ingredients.
Broccoli Soup without Cream
One of the great parts of this recipe is it’s super creamy without the use of heavy cream. Milk is combined with a flavorful vegetable broth and the flour serves to thicken the soup.
Instead of using cheddar, Boursin helps to add a lot of the spices and flavor of garlic and herbs. Plus it melts into the soup so smoothly and provides the extra creaminess.
All you really need is a large pot to make this super easy broccoli soup. I know readers will ask, and unfortunately there is no good way to make this soup dairy free. The Boursin is an essential part of it. However, you can make this soup gluten free by using your favorite 1:1 gluten free flour substitute.
How to Store and Reheat
To refrigerate for 2-3 days, place in an airtight container and reheat on the stovetop over medium low for 10 minutes.
To freeze, place cooled soup in an airtight ziplock storage freezer bag, or any freezer-safe reusable bag. Storing in a bag will help you to freeze flat and save space. You can defrost it overnight in the fridge, or place the bag in warm water.
Be cautious when reheating this soup to keep it on medium ow to prevent curdling of the milk.
How to Serve
I personally love this Boursin broccoli soup for lunch or dinner, served with crusty bread and a simple side salad.
If you’d like to make this with more protein, adding rotisserie chicken would work well with this recipe.
Here are some great simple salads that would pair with it.
Roasted Cauliflower and Kale Salad
Pepita Pear Salad
Simple Salad with Ranch Dressing
Fall Panzanella Salad
Other Boursin Recipes
I love using Boursin cheese in so many recipes! Here are a few of my favorites.
Creamy Boursin Pasta
Boursin Stuffed Chicken
Boursin Broccoli Casserole
Boursin Scalloped Potatoes (pg 188 my cookbook)
Boursin Broccoli Soup
Ingredients
- ¼ cup butter
- 2 large shallots, chopped
- 2 large carrots, chopped small (1 cup)
- ¼ cup all purpose flour (gluten free if needed)
- 3 cups vegetable broth
- 1 ½ cups whole milk*
- 1 head broccoli chopped into florets (about 2 full cups florets)
- 5 oz Boursin Garlic & Herb cheese
- ¾ teaspoon kosher salt (or omit for lower sodium)
- ½ teaspoon black pepper
Instructions
- In a large, heavy pot (I used a 5 ½ quart pot), melt the butter over medium heat and stir in chopped shallots and carrots. Saute for about 2 minutes until they are fragrant and more tender, stirring often. Add ¼ cup of flour and coat the vegetables. Pour in about ½ cup of broth and whisk till the flour gets incorporated and smooth. Then add the rest of the broth as well as the whole milk. Bring to a low simmer for 8-10 minutes, allowing it to thicken. Do not start to boil, otherwise your milk might curdle (*especially if using a low fat option instead).
- Add the broccoli florets and cook for another 5 minutes until softened. Off the heat, stir in Boursin cheese until smooth and creamy. Taste and adjust any seasonings, like salt and pepper if needed.
Notes
- I recommend using whole milk to give the soup extra creaminess and also the higher fat content makes it less likely to curdle, however you can use any milk substitute you'd like. Just be aware!
This was outstanding! Our family of four really enjoyed this recipe. Yum...
Thanks, Melissa!!
So satisfying and good!
I just finished off my second batch of this soup and I can’t wait to make it again! It is so delicious! I used chicken broth instead since that is what I had and it worked great.
I just finished off my second batch of this soup and I can’t wait to make it again! It is so delicious! I used chicken broth instead since that is what I had and it worked great.
This is great., A good alternative to cheese soups. I substituted chicken broth. Thanks for this! It is so helpful to have new, safe recipes!
I've been making vegetable broth and DC soups, just about every weekend, since the pandemic started. I was delighted to see this new soup posted. It's simple and delicious! I freeze my soups in Mason jars, so I was very pleased that this freezes well also. Thank you, Alicia for doing this for us!
Absolutely delicious! Reheats perfectly!
Delicious and reheats nicely on the stove. Broccoli lovers (like me!) might want to 1.5 or 2x the broccoli for maximum broccoli flavor. I could also see using these ingredients to make a cream of broccoli soup. When I reheated the leftovers I added a shake of mustard powder and a small handful of white American for maximum cheesiness as enhancements (though the recipe is great as written).
Such good tips!!
I made this for my family last night and we all really liked it. I had some leftover brown rice in the fridge that I wanted to use up so I tossed it in and it worked well.
Thanks, Elizabeth!! I need to try that!
So yummy!
Very delicious soup! Tastes like a fresher version of the Panera broccoli cheddar soup.
What kind of vegetable broth do you use?
Alicia has a veggie broth recipe in her book that’s great. I bet her chicken broth would work. Here it is:
https://thedizzycook.com/1360/
I had all the stuff for this in my fridge and made it yesterday. It’s delicious!
Hi Alicia.,
Is there a sub for the Boursin for those of us with celiac? They say ion their website that they can’t guarantee it’s g-f. Thanks!