Easy Broccoli Cheddar Soup is the ultimate nutritious comfort food and ready in just 38 minutes. Enjoy this creamy, cheesy soup as a starter or main course with crusty bread, croutons, etc.
Table of contents
Background to Easy Broccoli Cheddar Soup
The recipe came about after accidentally ordering too much broccoli in an online shop! We’ve all been there, haven’t we?
This creamy Broccoli Cheddar Soup recipe doesn’t contain cream but gets its creaminess from butter, milk, and cheese.
Knowing how good broccoli and Cheddar cheese taste together, I came up with the idea for this creamy soup!
The recipe starts with a mirepoix (a slowly cooked mix of onion, celery, and carrot in oil/butter) to which the fresh broccoli florets, stock, milk, and Cheddar are added.
Why You Should Make Easy Broccoli Cheddar Soup
There are many reasons why you should make this creamy, delicious soup. Here are just a few:
- Packed full of nutrients.
- Perfect comfort food.
- A quick and easy meal.
- Warming on a chilly day.
- Great recipe for clearing out your vegetable drawer.
- Budget-friendly.
- Gluten-free.
- Vegetarian and can be adapted to be vegan (see Substitutions below).
- Equally good as a starter or main course.
How To Make Easy Broccoli Cheddar Soup
The full recipe is in the recipe card at the bottom of this post.
Ingredients
- Olive Oil – or extra virgin olive oil.
- Unsalted Butter – salted butter tends to burn.
- Brown Onions – aka yellow onion.
- Large Carrot
- Celery Stalks – I love organic celery for its superior flavour.
- Fresh head of broccoli – avoid limp or yellowing broccoli.
- Potato – acts as a thickener.
- Vegetable Stock – you could also use vegetable broth, chicken stock or homemade chicken broth. I’m a fan of organic bouillon powder.
- Milk – semi-skimmed or whole milk is best. You could even sub in some single or heavy cream.
- Extra Mature Cheddar Cheese – aka sharp Cheddar cheese is best, not mild Cheddar cheese. Also, avoid pre-shredded cheese, which doesn’t melt well due to the anti-caking agent.
- Salt – sea salt flakes or Himalayan salt are great choices.
- Black Pepper – freshly ground.
- Chilli and Garlic Seasoning (ground)- to garnish.
Method
- Start by gathering your ingredients: broccoli, potato, celery, onion, carrot, vegetable stock cubes, extra mature cheddar cheese, milk, olive oil, and butter.
- Chop the vegetables, break the broccoli into florets, grate the Cheddar cheese, and make up the stock.
- In a large pot, sweat the mirepoix (onion, celery, and carrot) in butter and oil over low heat, covered, for 10 minutes. Stir occasionally.
- Stir in the fresh broccoli florets, chopped broccoli stalks, and diced potato.
- Add the vegetable stock and seasoning.
- Bring soup to a boil on medium-high heat, then reduce to a low simmer for 20 minutes.
- Remove from the heat and add the milk.
- Blend the soup using a stick blender (immersion blender). Blend well for a creamy texture and less for a chunkier texture.
- Stir in the shredded Cheddar cheese.
- Gently reheat to serving temperature, garnish with ground chilli and garlic seasoning, and serve with crusty bread or toast, etc.
Substitutions
Here are some ingredient substitutions you can make:
- Instead of Cheddar, you could use Stilton to make this Broccoli and Stilton Soup!
- To make this recipe vegan, use oat milk, vegan cheese and vegan spread.
- No potato? Thicken the soup by sprinkling a tablespoon of flour onto the mirepoix and cooking for a minute.
- No celery or carrot? Just use more brown onions.
- Spice things up by adding a chopped red or green chilli pepper with a few seeds.
- Red pepper flakes or cayenne pepper can be used as an alternative garnish.
Serving Suggestions for Homemade Broccoli Cheddar Soup
This broccoli cheese soup recipe pairs well with:
- Easy Garlic croutons or garlic bread.
- Crusty sourdough bread or toast.
- Easy Spelt Yogurt Flatbread.
- Focaccia Bread.
- Bread rolls.
- Pizza eg Quick Ciabatta Pizzas or Pizzetta Toasts.
- Bacon Butties.
Frequently Asked Questions
Yes, this soup re-heats beautifully on the hob or in a microwave. Reheat until hot but not boiling.
You can keep it in the fridge for up to 4 days.
I store it in a glass bowl and cover it with a plate (a green option) as I find plastic and stainless steel bowls taint the flavour.
Yes, you can freeze this soup for up to 3 months. Why not make a double batch and freeze half?
Freeze the soup in an airtight container.
Alternatively, use a reusable ziplock/freezer bag popped into a large jug. Pour the soup in, and once frozen, remove it from the jug.
Thaw the soup overnight in the fridge.
More Vegetable Soup Recipes
Soups are a great way to use up the vegetables. Here are some recipes you should try once you’ve made my easy broccoli soup!
- Curried Root Vegetable Soup
- Cream of Asparagus & Celery Soup
- Kale Soup
- Glenda’s Winter Lentil Soup
- Carrot & Parsley Soup
- Easy Roasted Celeriac Soup
- Leek & Courgette Soup
- Pastina Soup
More Broccoli Recipes
If you’re looking for more ways to use up broccoli, then check out the following delicious recipes:
- Broccoli & Tomato Quiche
- Cauliflower & Broccoli Mac n Cheese
- Tenderstem Broccoli, Garlic & Chilli Spaghetti
- Creamy Courgette & Broccoli Pasta
I’ve been making this broccoli soup for a long time as it’s a family favourite, so I’m sure you’ll love it too.
It really is the best soup recipe for using up broccoli and Cheddar!
Pin Easy Broccoli Cheddar Soup for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Broccoli Cheddar Soup Recipe
Equipment
- Digital scales
- Chopping Board
- cook’s knife
- Large stainless steel pan
- Large wooden spoon
- stick blender
Ingredients
- 2 tbsp olive oil
- 20 g unsalted butter or vegan spread
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 3 celery stalks finely sliced
- 1 broccoli head about 375g, split into florets & stem chopped
- 1 large potato diced
- 900 ml vegetable stock
- 250 ml milk or oat drink
- 120 g extra mature Cheddar cheese or vegan Cheddar
- sea salt flakes
- ground black pepper
Optional garnish
- chilli & garlic seasoning ground
Instructions
- Melt the oil and butter in a large pan over a medium to low heat.
- Add the onion, carrot and celery (mirepoix) and sweat under a lid until softened (about 10 minutes), stirring occasionally.
- Stir in the broccoli and potato.
- Add the stock, salt and pepper.
- Bring to a boil then lower heat and simmer for 20 minutes.
- Remove from the heat and add 250 ml milk.
- Use a stick blender to blend the soup.
- Stir in the grated Cheddar cheese until melted.
- Gently re-heat and serve with an optional grinding of chilli & garlic seasoning.
Nic | Nic's Adventures & Bakes
Thanks for sharing, this soup, looks a lovely soup for spring 🙂
Camilla
Thank you, it’s so good:-)
Chloe Edges
Looks delicious Camilla!
Camilla
Thank you, it really is Chloe:-)