Broccoli Cheese Soup Recipe
My broccoli cheese soup is a delicious blend of tender broccoli, rich cheddar, and creamy perfection, with just the right balance of savoury depth and a comforting cheesy indulgence.
Servings: 4 -6 Servings
Ingredients
- 1 tbsp oil
- 1 large onion peeled and chopped
- 2 medium heads of broccoli (approx 450g or 1lb) chopped into small florets and any stalk chopped up finely
- 720 ml (3 cups) hot vegetable or chicken stock either homemade or use 2 stock cubes with water. Use bouillon for gluten free
- ½ tsp garlic powder
- ½ tsp black pepper
- ¼ tsp salt
- 100 g (1 1/2 cups) chopped kale (optional - but it helps the soup to look more vibrantly green)
- 200 g (2 cups) mature cheddar cheese (grated)
- 60 ml (1/4 cup) double (heavy) cream
To Serve:
- a swirl of cream or olive oil
- a sprinkle of black pepper
- a hunk of fresh bread
Instructions
- Heat the oil in a large saucepan over a medium heat.1 tbsp oil
- Add the onion and fry gently for 4-5 minutes until it starts to go translucent.1 large onion
- Next in goes the broccoli, stock, garlic salt, pepper and salt. Give it a stir and push the broccoli down into the liquid, bring to the boil and simmer for 15 minutes. (See note 1)2 medium heads of broccoli (approx 450g or 1lb), 720 ml (3 cups) hot vegetable or chicken stock, 1/2 tsp garlic powder, 1/2 tsp black pepper, 1/4 tsp salt
- Add in the kale and cook for one last minute so it just wilts but stays lovely and vibrant green.100 g (1 1/2 cups) chopped kale
- Once the soup has cooked, take off the heat and carefully blend using a hand blender until it's a lovely smooth consistency.
- Put back on the heat, add in the cheese and cream and stir until he cheese has melted.200 g (2 cups) mature cheddar cheese, 60 ml (1/4 cup) double (heavy) cream
- Ladle the soup into bowls and serve topped with a swirl of cream and a sprinkling of black pepper, and don't forget a wedge of fresh bread for dipping.a swirl of cream or olive oil, a sprinkle of black pepper, a hunk of fresh bread
Video
Notes
NOTE 1 - Amount of Liquid.
At this stage you're going to worry that it's not going to be enough liquid, however, as long as the broccoli is submerged in the stock it will still cook down and will mean we get a nice thick soup without the need to thicken it later on.Can you make ahead and freeze this soup?
Yes, once cooled place in an airtight container and freeze. Defrost overnight in the fridge then reheat on the hob (stovetop) or in the microwave, stirring occasionally until hot throughout. Nutritional Information is per serving.Nutrition
Calories: 566kcal | Carbohydrates: 31g | Protein: 21g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 75mg | Sodium: 1362mg | Potassium: 981mg | Fiber: 6g | Sugar: 6g | Vitamin A: 5220IU | Vitamin C: 223.5mg | Calcium: 440mg | Iron: 3.1mg
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