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Creamy homemade Broccoli Cheddar Soup served in a white ceramic bowl with fresh broccoli, melted mature Cheddar cheese, chives and crusty artisan bread on a rustic wooden table.

Broccoli Cheddar Soup

Broccoli Cheddar Soup is a creamy vegetable soup made from broccoli, Cheddar cheese, onions, stock and dairy. It is cooked until the vegetables are tender before the cheese is stirred in to create a thick, comforting soup that is perfect for cold weather or an easy family meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Lunch, Dinner
Cuisine: American-inspired
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 700 g fresh broccoli chopped
  • 50 g butter
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 50 g plain flour
  • 1 litre vegetable stock
  • 500 ml whole milk
  • 100 ml double cream optional
  • 250 g mature Cheddar cheese freshly grated
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • Black pepper to taste
  • Pinch of nutmeg optional

Equipment

  • Ladle
  • Immersion blender or countertop blender
  • Measuring jug
  • Cheese grater
  • Chopping Board and Sharp Knife
  • Wooden spoon or spatula
  • Large saucepan or Dutch oven

Method
 

  1. Melt the butter and cook the onion and garlic until softened.
  2. Stir in the flour and cook for one minute.
  3. Gradually whisk in the vegetable stock and milk.
  4. Add the broccoli and simmer for 12–15 minutes.
  5. Blend the soup until you reach your preferred texture.
  6. Reduce the heat and gradually stir in the Cheddar cheese.
  7. Add the Dijon mustard and season to taste.
  8. Stir in the cream if using.
  9. Serve hot with your favourite toppings.

Notes

  • Grate your own cheese for the smoothest texture.
  • Use mature Cheddar for a richer taste.
  • Blend only half the soup if you enjoy a chunkier consistency.
  • Taste before adding extra salt.
  • Freeze individual portions for quick meals.