Creamy Broccoli Cheddar Soup

This cheddar broccoli soup has a dreamy creamy texture and is packed to the brim with flavour!

Broccoli and cheese really are a match made in heaven, and today we’re celebrating that match in the form of soup 😛. Follow me…

Parmesan Croutons

Okay, we’ll get to the soup in just a sec, but can I just quickly divert your attention to some homemade croutons?! Because these croutons are coated in parmesan, meaning they come out super flavoursome AND super crispy.

What kind of bread to use?

I love using French Baguette. In general though, you’ll want to use something fairly thick/firm (Sourdough also works well).

Do I have to add parmesan?

Nope! But it is a super delicious addition, so definitely do if you can.

Process shots: slice bread (photo 1), slice into bite-sized pieces (photo 2), coat in olive oil, parmesan, salt & pepper (photo 3), bake until crisp (photo 4).

Broccoli Cheese Soup

One of the key steps in creating the most delicious broccoli soup is using the WHOLE broccoli. The stem is absolutely fine to eat, we’ll just slice off any gnarly bits and finely dice it before frying off with onion, carrot, celery and garlic. The florets will be simmered in the stock – no need to fry them!

What kind of cheese to use?

Broccoli and cheddar is the classic combo, and that’s what we’re sticking to here. I recommend using a nice sharp/mature cheddar, just to pack in the flavour, but a milder variety will work just as well.

Soup Consistency

I like this soup fairly thick and creamy. The thicker texture allows the cheese to melt more easily. If needed, you can easily thin out the soup with more stock at the end!

Process shots: add butter, broccoli stem, carrot, celery and onion to pot (photo 1), fry until soft then fry garlic (photo 2), add broccoli florets and stock (photo 3), simmer with the lid on (photo 4), blend then stir in cream (photo 5), stir in cheese (photo 6).

Broccoli Cheddar Soup FAQ

Do I have to make the croutons?

Nope! This soup will still be delicious without the croutons.

Can I make this ahead of time?

You sure can, just allow to completely cool then tightly store in the fridge until needed. Reheat over low heat on the stove.

What can I do with leftovers?

Allow to cool then tightly store in the fridge for up to a few days, or freezer long-term.

Serving Broccoli Cheddar Soup

When serving the soup, you can add more cheddar if you’d like, alongside the croutons and a pinch of parsley if you’re feeling fancy!

Alrighty, let’s tuck into the full recipe for this broccoli soup shall we?!

How to make Broccoli Cheddar Soup (Full Recipe & Video)

4.67 from 3 votes

Creamy Broccoli Cheddar Soup

By: Chris Collins

This cheddar broccoli soup has a dreamy creamy texture and is packed to the brim with flavour!

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 5

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Equipment

• Large Pot with Lid
• Wooden Spoon
• Hand Blender
• Sharp Knife & Chopping Board
• Cheese Grater
• Jug (for stock)

Ingredients 

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Soup

• ▢ 2 large heads of Broccoli (30-32oz/850-900g total)
• ▢ 4 cups / 1 litre Chicken Stock, plus more as needed
• ▢ 2/3 cup / 160ml Heavy/Double Cream, at room temp
• ▢ 2 cups / 200g grated Cheddar, plus more to serve if desired
• ▢ 1 large rib of Celery, finely diced
• ▢ 1 large Carrot, finely diced
• ▢ 1 medium Onion, finely diced
• ▢ 3 cloves of Garlic, finely diced
• ▢ 2 tbsp Butter
• ▢ 3/4 tsp Salt, or to taste
• ▢ 1/4 tsp Black Pepper, or to taste
• ▢ finely diced Fresh Parsley, to serve (optional)

Croutons

• ▢ 5oz / 150g Baguette, or other firm/thick bread
• ▢ 3-4 tbsp Parmesan
• ▢ 2 tbsp Olive Oil
• ▢ Salt & Pepper, to taste

Cook ModePrevent your screen from going dark

Instructions 

• Remove the florets from the broccoli and slice them into bite-sized pieces. Slice off any gnarly bits from the stem, then finely dice it.
• Melt 2 tbsp butter in a large pot over medium-high heat. Add in the broccoli stem, alongside onion, celery and carrot. Fry until everything has softened and has started to tinge golden, then add in the garlic and fry for 1-2mins longer.
• Add in the broccoli florets, then pour in the stock and season with salt & pepper (the stock should barely cover the broccoli). Lower heat, pop on the lid and simmer for around 20mins, or until the broccoli is fork-tender.
• Meanwhile, dice the bread into large bite-sized pieces and place on a large greaseproof baking tray. Toss in a good drizzle of olive oil and a hefty pinch of salt & pepper. Toss in parmesan, then sprinkle more over the top. Bake in the oven at 180C/350F for around 10mins, or until deep golden and visibly crispy. I typically just eyeball the measurements for these!
• Once the broccoli is tender, turn off the heat and use a hand blender to blitz everything until smooth. It should be fairly thick at this point (thicker soup = cheese melts easier). Stir in cream, then stir in the cheese a handful at a time. Adjust seasoning if needed and stir in more stock a splash at a time to thin out if desired.
• Serve soup with croutons and more cheese (optional). Enjoy!

Video

Notes

a) Croutons - These are optional, so don't feel like you need them! Also, you can just make regular croutons if you'd prefer. As I mentioned, I tend to just eyeball the measurements and use what I've got on hand. Any sort of thick/firm bread will do the trick (i.e. ciabatta, sourdough etc). Timings will depend on the size of the croutons, so just be vigilant.

b) Soup Consistency - I like my broccoli soup nice and thick, but especially so at the start because the cheese melts through easier. The consistency is very easy to adjust, just slowly add in more stock to thin out or simmer with the lid off the reduce slightly if you go overboard.

c) Cheese - Cheddar is a must! I recommend using a mature/sharp variety, just to punch in the flavour. But if you prefer a more mild cheddar that'll work too.

d) Storage - Allow to completely cool then tightly store in the fridge for up to a few days. Reheat in short blasts in the microwave or stir on low heat over the stove. Can also freeze, just thaw in the fridge then reheat as above.

e) Calories - Whole recipe divided by 5 without croutons.

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Nutrition

Calories: 415kcal | Carbohydrates: 17.95g | Protein: 17.24g | Fat: 32.45g | Saturated Fat: 19.113g | Polyunsaturated Fat: 1.364g | Monounsaturated Fat: 8.442g | Trans Fat: 0.719g | Cholesterol: 102mg | Sodium: 769mg | Potassium: 749mg | Fiber: 5.7g | Sugar: 5.89g | Vitamin A: 4646IU | Vitamin C: 164.2mg | Calcium: 431mg | Iron: 1.56mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

For another creamy soup recipe check out my Creamy Cauliflower Soup!

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