Back to Recipes

Creamy Cheesy Broccoli Soup

The addition of Bison French Onion Dip and potato makes this Broccoli and Cheddar soup a deliciously tangy and creamy remix of a family favorite.


Download Recipe



Prep Time


Cook Time


Total Time


This recipe uses:


  • 2 Tbsp Bison French Onion Dip
  • 1 large head of broccoli
  • 1 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 1 russet potato
  • 2 cups low-sodium vegetable broth
  • 2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste


  • Step 1

    Remove florets from broccoli head and divide into two bowls. Cut half into 1-inch pieces and set aside.

  • Step 2

    Cut off bottom of stalk and use a vegetable peeler to trim away the outer layer. Cut stalk into 1-inch pieces and place in bowl with the floret pieces. Set aside.

  • Step 3

    Heat olive oil in a large saucepan over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 5 minutes.

  • Step 4

    Peel potato and cut into 1-inch pieces.

  • Step 5

    Add potato, vegetable broth, and the pieces of stalk and florets to the saucepan. Season with salt and pepper and bring to a boil over high heat.

  • Step 6

    Reduce heat to low and simmer until potato pieces and broccoli stalks can be easily pierced with a knife, about 20 minutes.

  • Step 7

    Cut the remaining florets into 1/4-inch pieces and set aside.

  • Step 8

    Purée soup in a blender, in batches, until smooth.

  • Step 9

    Place blended soup in a clean saucepan and return to low heat.

  • Step 10

    Add reserved broccoli florets and simmer until they are tender and can easily be pierced with a knife, about 10 minutes.

  • Step 11

    Stir in cheese and Bison French Onion Dip. Taste and season with additional salt and pepper as needed. Serve and enjoy!