Easy Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup is the ultimate comfort food and a nutritious quick dinner. Grab a large soup pot and let’s begin!

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 has no cream but gets its creaminess from the butter, milk, and cheese in it.

Knowing how good broccoli and Cheddar cheese taste together I came up with the idea for this cozy soup!

The recipe starts with a mirepoix (a slowly cooked mix of onion, celery, and carrot in oil/butter) to which the broccoli stems, stock, milk, and cheese are added.

I’ve made this recipe countless times over the years as it’s a firm family favourite and I’m sure you’ll love it too.

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 below).
• Perfect as a starter or main meal.

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 – or use frozen broccoli.
• Potato – acts as a thickener.
• Vegetable Stock – or chicken stock. Just make sure it’s good quality, not Oxo!
• 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 the best cheese, avoid mild Cheddar. Also, avoid pre-shredded cheese which doesn’t melt well.
• 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 small pieces, grate the Cheddar cheese, and make up the stock.
• In a large pot, sweat the mirepoix (onion, celery, and carrot) in the butter and oil on low heat under a lid for 10 minutes stirring occasionally.
• Stir in the 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 more for a creamy texture and less for a grainy 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:

• Substitute Cheddar cheese for Stilton to make this a Broccoli and Stilton Soup!
• To make this recipe vegan, use oat milk and vegan cheese.
• 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.
• To spice things up add a chopped 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 soup recipe pairs well with:

• Easy Garlic croutons or garlic bread. 
• Crusty sourdough bread or toast. 
• Bread rolls. 
• Pizza eg Quick Ciabatta Pizzas or Pizzetta Toasts. 
• Bacon Butties. 

Can you reheat leftover Broccoli Cheese Soup?

Yes, this soup re-heats beautifully.

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 taint the flavour.

Can you freeze Broccoli Cheddar Soup?

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 
• Carrot & Parsley Soup
• Easy Roasted Celeriac Soup 
• Leek & Courgette Soup 
• Peanut Lentil Soup 
• Pastina Soup

I’m sure you’ll love this easy broccoli cheese soup. My family can’t get enough of it!

I should probably rename it The Best Broccoli Cheese Soup!

Pin Easy Broccoli Cheddar Soup!

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.

Print Pin

5 from 2 votes

Save Saved!

Easy Broccoli Cheddar Soup

Easy Broccoli Cheddar Soup is a nutritious comforting soup the whole family will love.

Course Appetiser, Main

Cuisine British

Prep Time 8 minutes minutes

Cook Time 30 minutes minutes

Servings 7 people

Author Camilla Hawkins

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.

Video

Notes

Be sure to use Extra Mature Cheddar as it makes a big difference to the flavour of this soup.