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Broccoli Cheddar soup recipe

65 ratings

You really can't beat a bowl of hot soup on a cold day. This warming broccoli soup recipe is packed with fresh green vegetables, including baby spinach and spring onions, plus melted cheese for a creamy finish. Serve with a generous sprinkle of extra Cheddar and warmed bread rolls for dipping. See method

Serves 2
10 mins to prepare and 20 mins to cook
244 calories / serving
Healthy
Vegetarian

Ingredients

1 tsp vegetable oil
1 garlic clove, crushed
4 spring onions, sliced, some of the sliced green reserved to garnish
1 small baking potato, washed and chopped
200g broccoli, stalk and florets separated and chopped
½ vegetable stock cube, made up to 400ml
20g baby spinach
100ml milk
40g mature Cheddar, grated
wholemeal rolls, to serve (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1025kj
244kcal 12%
Fat
11g 15%
Saturates
6g 28%
Sugars
6g 6%
Salt
1.4g 24%

of the reference intake
Carbohydrate 24.4g Protein 14g Fibre 5.8g

Method

Heat the oil in a large saucepan over a medium heat. Fry the garlic and most of the spring onions, reserving some of the green, for 2-3 mins until softened and fragrant.
Add the potato and broccoli stalk to the pan and pour in the stock. Cover and cook for 10-12 mins until the potato is beginning to soften.
Add the broccoli florets and cook for another 5 mins until tender. Remove from the heat and stir through the spinach until wilted.
Use a handheld stick blender to blitz the soup to a smooth consistency; it will be very thick. Return the pan to a low heat and stir through 50ml milk and half the cheese. Heat for 1-2 mins until the cheese has fully melted. Add more milk to loosen the soup if needed.
Divide between bowls and top with the reserved spring onion and cheese to garnish. Serve with wholemeal rolls, if you like.

See more Soup recipes