
Broccoli and Cheddar Cheese Soup
Broccoli and Cheddar Cheese Soup is a thick, rich, cheesy, creamy, comforting soup loaded with broccoli, some onion and garlic and a cheeky helping of delicious mature cheddar cheese. Quick and easy to make, and, although luxuriously dreamy, you would never guess that this soup uses no cream; I even use semi-skimmed milk. Healthy comfort food at its best, the most decadent ingredient in here is the cheese. Serve with some warm garlic or fresh, crispy bread and you have a wonderful lunch on the table in under 40 minutes, and most of this time is hands off whilst the soup cooks!

Health benefits of this soup:
Broccoli is well known as a super food powerhouse and is loaded with vitamins, antioxidants, minerals and fibre. Although cheese is not hailed as a superfood (apart from the fact it is a super delicious food), it is an important source of calcium and protein, as well as vitamins A, K and iron. This cheese, made since the 11th century in Cheddar, Somerset, has really stood the test of time. What can I say? It is very difficult to beat a good quality, mature cheddar cheese – everything in moderation!

How to make Broccoli and Cheddar Cheese Soup
This recipe is based on my Cream of Vegetable Soup – Core Recipe. It is intended to be a thick soup, so I added some flour to thicken, rather like a thin béchamel sauce.
Collect all your ingredients together:
For the soup –
- unsalted butter
- onion, peeled and chopped
- garlic, peeled and crushed
- plain/all-purpose flour
- milk
- broccoli, stem included, chopped
- teaspoon fine salt
- freshly ground black pepper
- mature cheddar cheese, grated
Suggested toppings –
- strong cheddar, grated or finely crumbled
- croutons, either plain or garlic or cheese croutons would be delicious
- drizzle with chilli oil
- scatter over chopped, cooked crispy bacon
- some small cooked florets of broccoli
- spring onions, trimmed and finely sliced or chopped chives
- fresh warmed bread – white, brown, naan or any flatbread
- garlic bread

How to make this fabulous soup:
- Heat the butter in a large cast iron pan or saucepan, over a moderate heat, and add the chopped onion. Cook for 5 minutes, stirring from time to time, until softened and only very lightly caramelised.
- Add the crushed garlic and cook for a further minute.
- Next add the flour, mix well and cook, stirring continuously, for around 2 minutes.
- Add 800ml milk and bring to the boil, over a moderate heat, stirring continuously until the soup base thickens.
- When the soup comes to the boil, add half of the seasoning, the chopped broccoli florets and stems and reduce to a very gentle simmer. Put the lid on and cook for 15 – 20 minutes, stirring from time to time.
- Check that the broccoli is very soft. If not, cook for a further 5 minutes.
- As soon as the broccoli is soft, add the cheese and continue to cook for a couple of minutes for the cheese to melt.
- Leave to cool for around 15 minutes and then blend the soup:
- either use an immersion stick blender to blend the soup in the casserole, or
- blend in a food processor or blender. Do this in batches to avoid spillage and be careful transferring the very hot liquid.
- Pour everything back into the casserole/saucepan and bring the soup to a gentle simmer.
- The soup is likely to be too thick, so add some more milk, until you have the viscosity you desire. Bring back to a simmer. Taste and adjust seasoning, if necessary. Mature cheddar cheese can be quite salty, so you may not need any extra salt.
- Serve with your choice of toppings and some fresh crusty bread or hot garlic bread.
Ingredients 1 Cook onion in butter, 5 mins 2 Add garlic. Cook 1 min 3 Add flour, cook 2 mins 4 Pour in milk Bring to the boil stirring 5 Chopped broccoli and stem Add broccoli and s&p. Cook 20 mins or 6 …until very soft. 7 Add cheese 8 Cool and .. … then blend 9 Heat and check seasoning 10 Add more milk, as desired 11 Serve

Made this recipe?
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Broccoli and Cheddar Cheese Soup
Broccoli and Cheddar Cheese Soup is a thick, rich, cheesy, creamy, comforting soup loaded with broccoli, some onion and garlic and a cheeky helping of delicious mature cheddar cheese.
Ingredients
For the soup –
- 30g/2 tablespoons unsalted butter
- 125g/1 onion, peeled and chopped
- 16g/4 cloves of garlic, peeled and crushed
- 40g/2 tablespoons plus 2 teaspoons plain/all-purpose flour
- 800ml – 1.2 litres milk
- 600g broccoli, stem included, chopped, roughly 1 large head
- ¼ – ½ teaspoon fine salt
- ¼ – ½ teaspoon freshly ground black pepper
- 200g mature cheddar cheese, grated
Suggested toppings –
- 40g strong cheddar, grated or finely crumbled
- croutons, either plain or garlic or cheese croutons would be delicious
- drizzle with chilli oil
- scatter over chopped, cooked crispy bacon
- some small cooked florets of broccoli
- 1 – 2 spring onions, trimmed and finely sliced
- chopped chives
- fresh warmed bread – white, brown, naan or any flatbread
- garlic bread
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Heat the butter in a large cast iron pan or saucepan over a moderate heat and add the chopped onion. Cook for 5 minutes, stirring from time to time, until softened and only very lightly caramelised.
-
Add the crushed garlic and cook for a further minute.
-
Next add the flour, mix well and cook, stirring continuously, for around 2 minutes.
-
Add 800ml milk and bring to the boil, over a moderate heat, stirring continuously until the soup base thickens.
-
When the soup is boiling, add half of the seasoning, the chopped broccoli florets and stems and reduce to a very gentle simmer. Put the lid on and cook for 15 – 20 minutes, stirring from time to time.
-
Check that the broccoli is very soft. If not, cook for a further 5 minutes.
-
As soon as the broccoli is soft, add the cheese and continue to cook for a couple of minutes for the cheese to melt.
-
Leave to cool for around 15 minutes and then blend the soup:
– either use an immersion stick blender to blend the soup in the casserole, or
– blend in a food processor or blender. Do this in batches to avoid spillage and be careful transferring the very hot liquid.
-
Pour everything back into the casserole/saucepan and bring the soup to a gentle simmer.
-
The soup is likely to be too thick, so add some more milk, until you have the viscosity you desire. Bring back to a simmer. Taste and adjust seasoning, if necessary. Mature cheddar cheese can be quite salty, so you may not need any extra salt.
-
Serve with your choice of toppings and some fresh crusty or hot garlic bread.
Recipe Notes
Equipment
- Kitchen scales and measuring spoons and measuring jug
- Chopping board and knife
- Blender/Food processor/Immersion blender
- Cast iron casserole dish or saucepan
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Roast Carrot Soup with Ginger, Cumin and Coriander
Gazpacho with Fresh Parsley Oil
Cream of (Left-Over) Mixed Vegetable and Red Lentil Soup with Shredded Brussels Sprouts Sautéed in Butter
Prawn Bisque

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