This quick and easy broccoli and cheddar soup is creamy, comforting and ready in less than half an hour! Serve for lunch, or load with toppings for a comforting dinner in a bowl!
Broccoli and cheddar soup recipe
Broccoli and cheese are so delicious together, and this easy to prepare soup celebrates this combination.
This soup is thick and creamy (but made without cream), super adaptable (you can easily add so many more veggies) and can be frozen.
See also
- Simple but delicious everyday broccoli soup
- Another broccoli soup is this easy broccoli and cauliflower soup
- Broccoli stilton soup is rich and indulgent
- All my 50+ easy soup recipes
What makes this soup so delicious, as well as no waste, is that you use the whole broccoli. Florets and stems, these are really quite sweet, and add another layer of delicious flavour to this soup.
The important thing is to cook the stems for longer than the florets; which only require a short simmer to keep their best flavour.
As vegetables do not come in standard sizes I’ll teach you all my tips and tricks to make the perfect soup every time.
Why make broccoli and cheese soup
- Packed with flavour
- It is a fast recipe – less than half an hour
- It is no waste & flexible – you use the whole broccoli
- Homemade means you control the ingredients – no additives
- Suitable to make ahead, and to fill the freezer
Broccoli and Cheddar soup ingredients
- Broccoli – one regular head of everyday broccoli
- Onion – one medium to large – any type – even a couple of shallots
- Celery – a couple of sticks/ribs
- Garlic – a couple of cloves
- Potato – a potato thickens the soup and adds creaminess, you really do not need to think too much about the type of potato, for this recipe a potato is a potato!
- Butter and olive oil – I always use an extra virgin olive oil that is unrefined. The butter adds flavour
- Stock – vegetable or chicken stock
- Milk – any milk – skimmed, semi or whole
- Cheddar cheese – ideally a strong / sharp cheese for maximum flavour – grate or finely chopped. Do not buy ready grated cheese. This is covered with cornflour or something similar to stop it clumping, which will make your soup very thick.
How to make broccoli and cheddar soup – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make the best broccoli and cheddar soup!
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables: As this is going to be a blended soup there is no need for precision.
- Onion – peel and chop
- Celery – trim and chop
- Garlic – peel and chop
- Broccoli – Chop thicker stems, cutting off any bits that are tough or discoloured, and separate the florets, breaking into bite sized pieces.
- Potato – Chop into 2 cm ish pieces. There is no need to peel if the skin is thin and in good condition.
Step Two – Melt the butter into the olive oil in the pan and gently sweat the onion and celery over a low heat, stirring to avoid catching. They should become soft and tender without colouring. This will take about 4-5 minutes.
Add the garlic for the last 2 minutes of cooking.
Get it Right! Helen’s Expert Tip
Garlic takes less time to cook than the onion and celery, and will burn easily, so always add it towards the end of sautéing the other ingredients so it does not burn.
Step Three – Add the broccoli stems, potato, stock cube and three quarters of the water to the pan, leaving the florets for later. Simmer for 12–15 minutes until the vegetables soften.
Get it Right! Helen’s Expert Tip
It is far better to make a soup too thick than too thin. Go on the side of caution and add less liquid than you think you will need. You can always add more if needed.
When using stock cubes in soup just throw them in then add the water. No need to make them up first.
Step Four – Add the broccoli florets to the pan along with the milk. Do not add more liquid, they do not need to be completely covered.
Cover with the lid and simmer for five minutes until cooked.
Get it right! Helen’s Expert Tip
Separating the broccoli florets and stems and cooking them for different amounts of time, seems like an extra step, but the end results are better, as over-cooked broccoli loses both flavour and colour. Don’t be tempted to throw everything in at once.
Step Five – Add about two thirds of the cheese (leaving the rest to garnish) and blend until smooth. Taste and add a little salt and pepper if needed.
Helen’s Pro Tip
A cheap stick/immersion blender is the simplest and best way to blend soup. I have had mine for years.
If you must use a jug blender with hot soup, never seal the central bung. As you blend, it will generate steam which can blow the lid off and send scalding soup everywhere. Instead, cover with a folded piece of kitchen paper, then a tea towel over the top. Lift from time to time between each blend to allow the steam to escape.
Serving suggestion
Sprinkle over the reserved grated cheese to serve. You can also add some freshly ground black pepper and chopped fresh parsley.
Storage / Leftovers
This recipe makes six portions. If you are cooking for fewer people here is how to store leftovers for another meal
Fridge – Once cool, add any remaining reserved cheese, pack into containers, seal and keep in the fridge for up to 3 days
Freezer – Once packed into containers, freeze. Store for up to 6 months. Don’t worry if the soup separates as it defrosts – give it a good stir as you reheat.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
I use a Pyrex jug to heat in the microwave as it is so much easier to lift than a bowl.
Variations
I love an adaption or two when I am cooking. Try some of these variations in this recipe.
- Add a chopped apple (discard the core, but no need to peel) to the soup along with the broccoli florets for a little fruitiness.
- Use a leek instead of the celery.
- For some extra vegetables add a bag of spinach for the last minute of cooking the broccoli, then blend in. This will make a vibrant green soup.
- Add a swirl of cream as you serve.
- Swap some of the cheddar for finely grated hard Italian cheese – Grana Padano or Parmesan are both ideal. You can probably use a little less cheese as these are both stronger.
Hints and tips
- For the best results, cook the broccoli florets for less time than the potato and the stalks.
- For the maximum flavour use the strongest cheddar you can find. Adding a teaspoon of Dijon mustard will enhance the cheesiness without making the soup taste of mustard.
- As vegetables do not come in standard sizes use what you have, provided you don’t change the ratios too much. Too many potatoes will make a sticky gloopy soup wen they are blended.
- My top rule for adapting a soup recipe is to always add less liquid than you think you need, as it is far easier to thin a soup that is too thick than the other way round.
FAQs – Ed edit.
I like to give the soup a little extra body without making it too rich. You could add some cream or extra cheese and leave it out if that’s what you prefer to do.
It can be. Check your stock!
More soup recipes
- Cauliflower cheese soup – comfort food in a bowl!
- Easy leek and potato soup – a nourishing “rib sticking” classic
- Roast celeriac soup – velvety and delicious
- Red lentil soup – simple, warming, and so easy to make.
Broccoli and Cheddar Soup
Equipment
- Stick / Immersion Blender (UK) Get one with the highest wattage you can, and ideally a steel shaft
Ingredients
- 1 medium onion (1)
- 2 sticks celery (1)
- 1 head broccoli (1)
- 1 medium potato (1)
- 2 cloves garlic
- 1 tbsp olive oil
- 15 g butter
- 1 stock cube
- 750 ml (3 cups) water
- 220 ml milk (2)
- 150 g grated cheddar cheese (3)
Instructions
- Prepare the vegetables – this is a blended soup so we do not need to be too meticulous about the preparation.Onion & garlic – peel and chopCelery – trim and chopPotato – chop into 2cm / ½ inch chunks, there is no need to peel as long as the skin is thin and clean. Broccoli – trim the stem, and cut everything into bite sized chunks, separating the florets from the stems.1 medium onion, 2 sticks celery, 1 head broccoli, 1 medium potato, 2 cloves garlic
- Sauté the vegetables – Melt the butter into the oil in a large saucepan that has a lid. . Add the onion and celery and sweat them for about 5 minutes, stirring until they are soft but not coloured. Add the garlic for the last 2 minutes of cooking.1 tbsp olive oil, 15 g butter
- Cook the potato – Add the broccoli stems, potato and stock cube to the pan with about ⅔ of the water, so everything is covered. Cover and simmer for 12-15 minutes until the potato is soft.750 ml water, 1 stock cube
- Cook the broccoli – Add the broccoli florets and milk to the pan. They do not need to be covered with liquid. Replace the lid and simmer for another five minutes.220 ml milk
- Add the cheese & blend – Add about two thirds of the cheese (leaving the rest to garnish) and blend until smooth. Taste and add a little salt and pepper if needed. Serve, garnishing with the remaining grated cheese150 g grated cheddar cheese
Notes
- Vegetables – Produce does not come in standard sizes, so use your discretion here. 1 medium onion, 2 sticks of celery, 1 medium or 2 small potatoes and one head of broccoli (450g / 1 lb). You can vary the liquid added to make perfectly textured soup every time. Don’t double up the potato and you will be fine.
- Milk – Any – skimmed, semi, skimmed or whole – it does not matter.
- Cheese – For best results use a good sharp, mature, strong cheddar. Do not use ready grated cheese from the store. It is generally coated with cornflour to prevent clumping which will thicken the soup too much. (Also it is rarely a good quality cheese and is also an expensive way to buy cheese)
- Add a chopped apple (discard the core, but no need to peel) to the soup along with the broccoli florets for a little fruitiness.
- Use a leek instead of the celery.
- For some extra vegetables add a bag of spinach for the last minute of cooking the broccoli, then blend in. This will make a vibrant green soup.
- Add a swirl of cream as you serve.
- Swap some of the cheddar for finely grated hard Italian cheese – Grana Padano or Parmesan are both ideal. You can probably use a little less cheese as these are both stronger.
Joe Kelly
Cracking thanks (but I added a small carrot to make a Mirepoix).
Thanks
Joe
Helen Best-Shaw
Delicious, a great addition!