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Broccoli and Cheddar Soup

Ready in 40 mins

Recipe by Graham 

There's nothing like a lovely, warming bowl of Broccoli and Cheddar Soup on a cold winter's day. That glorious mixture of cheese and crisp broccoli takes some beating. It's filling, it's cheap and it doesn't take long to make. Sounds like a winner to me!

If you are 100% vegetarian there is a vegetarian alternative for Worcestershire sauce - but I guess you will already know that!

Preparation Time

15 Minutes

Cooking Time

25 Minutes

Ingredients for Broccoli and Cheddar Soup

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 head broccoli
1 small onion
2 medium red-skinned potatoes
1 oz plain flour (all-purpose flour)
26 fl oz vegetable broth
¼ teaspoon freshly grated nutmeg
4 oz strong Cheddar
1 teaspoon Worcestershire sauce
12 fl oz fat free (light) evaporated milk
  salt and pepper
2 spring onions (a.k.a. scallions or salad onions)

How to Cook Broccoli and Cheddar Soup

  1. Remove the florets from the broccoli and coarsely chop them. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the tender stems and set aside separately. Peel and finely chop the onion and wash and dice the potato (leaving on the skin). Grate (mince) the Cheddar and thinly slice the spring onions.
  2. Using either non-stick cooking spray or a small knob of butter, grease a large pan and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring often for 7-10 minutes until softened. Add the flour and cook for about 2 minutes, stirring all the time, until it becomes lightly toasted. Stir in the broth and bring to a boil then reduce the heat and simmer for 12-15 minutes, stirring occasionally, until it has thickened and the vegetables are tender.
  3. Meanwhile, combine the broccoli florets and 4¼fl oz (125ml) water in a small saucepan. Bring to a boil, cover and continue to cook at a rolling boil for about 5-6 minutes until the florets are bright green and crisp-tender. Add the florets along with their cooking water to the soup and grate in the nutmeg. Stir to combine then remove from the heat. Stir in the Cheddar, Worcestershire sauce and evaporated milk, season with salt and freshly ground black pepper, garnish with the spring onions and serve immediately.
GRAHAM'S HOT TIP:
Any leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth