Broccoli and Cheddar Soup
A thick, velvety broccoli soup with a cheesy richness, ready in half an hour and ideal with crusty bread.
Made with Cheese sauce and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.31 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large saucepan over a medium heat. Cook the onion and carrot for 6 to 7 minutes until soft. Add the garlic for 1 minute.
7 min - 2
Add the broccoli and your homemade vegetable stock (see the base recipe), bring to the boil, then simmer for 10 minutes until the broccoli is very tender.
10 min - 3
Use a stick blender to blend about two thirds of the soup, leaving some pieces for texture.
- 4
Warm your ready made cheese sauce (see the base recipe) in a small pan, then stir it into the soup with the mustard. Heat gently for 3 to 4 minutes without boiling.
3 min 30 s - 5
Season with black pepper and a pinch of salt. Add a splash of water if too thick.
- 6
Ladle into bowls and top with the grated cheddar. Serve with crusty bread.
Tips
- Keep the soup below a boil once the cheese sauce is in, or the sauce can separate and turn grainy.
- Use the broccoli stalks too. Peel the tough skin, chop them small, and they add sweetness and thickness.
- A squeeze of lemon at the end brightens the flavour.
Storing and freezing
Cool within 1 to 2 hours. Keeps in the fridge for up to 3 days or in the freezer for 2 months. Reheat gently until steaming hot all the way through, whisking, and add a splash of water if thick.
Questions
Can I freeze broccoli cheese soup?
Yes, for up to 2 months. It may separate slightly when thawed, so reheat gently and whisk well, or blitz briefly with a stick blender.
Can I make it vegan?
Not with this cheese sauce, which uses dairy. Leave out the cheese sauce and cheddar and blend in a small boiled potato for creaminess instead.
What can I use instead of vegetable stock?
Homemade chicken stock works well, but then the soup is no longer vegetarian. Avoid stock cubes if you need a gluten free or low salt soup.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
