Dinner / Global
Broccoli and Cheddar Soup
A comforting blended soup with broccoli, potato, cheddar, and a little mustard for depth.
Ingredients
Metric
- 500 g broccoli
- 1 potato, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 800 ml vegetable stock
- 150 ml milk
- 120 g cheddar, grated
- 1 tsp mustard
- 1 tbsp olive oil
US
- 1.1 lb broccoli
- 1 potato, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 3 1/3 cups vegetable stock
- 2/3 cup milk
- 1 cup cheddar, grated
- 1 tsp mustard
- 1 tbsp olive oil
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Method
- Cook onion in oil until soft, then add garlic for 30 seconds.
- Add potato, broccoli stalks, and stock; simmer for 12 minutes.
- Add broccoli florets and cook until tender.
- Blend until smooth or leave partly chunky.
- Stir in milk, mustard, and cheese over low heat until melted.
- Taste, season, and serve with bread.
Substitutions
Cheddar
Parmesan, mature gouda, nutritional yeast
Broccoli
cauliflower, peas, courgette
Milk
evaporated milk, plant milk, extra stock
Storage and Reheating
- Refrigerate for up to 3 days.
- Reheat gently without boiling hard after cheese is added.
- Freeze before adding the cheese for best texture.
FAQ
Can I use frozen broccoli?
Yes. Add it directly to the simmering soup and cook until tender.
How can I make it smoother?
Blend longer and add a little extra stock if it is too thick.