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Broccoli and Cheddar Soup Recipe

Broccoli and Cheddar Soup

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Vegetarians
Graham

Recipe by  

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.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

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 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
 
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Reviews of Broccoli and Cheddar Soup

Rating 5 out of 5 - Many cooks will make this recipe again October 23 2014
As my dear old mum used to say when she enjoyed a meal, "Tasty, tasy, very very tasty!" (which was actually the tag line from an advert for Kellogs Bran FLakes). This soup is to die for, and now I've made it once, the whole family want it again. Looks like I'm stuck with it (but I'm not at all unhappy about that!). Easy to make and well worth it.
(4 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again February 18 2013
Absolutely delicious. Brilliant recipe. After making it for the family, I made a really big pan for the church 'friendly lunch' that we hold every month. It was the soup that everybody was aking for, and they all wanted the recipe too!
(6 reviews)
 

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