Broccoli and Cheddar Soup

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a close up of a blue bowl of pale green soup with a sprinkling of cheese and some parsley leaves floating on top

4 from 1 vote

Enjoy this speedy, creamy broccoli and cheddar soup that's both comforting and satisfying. Rich and delicious, and made without cream.

Servings:

Author: Helen Best-Shaw

Prep Time5

Cook Time25

Total Time35

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 water
220 ml milk - 2
150 g grated cheddar cheese - 3

Metric - USA Cups

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 chop
Celery - trim and chop
Potato - 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 cheese
150 g grated cheddar cheese

Notes

Ingredients

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)

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.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.