Easy Broccoli and Cheddar Soup (30-Minute Recipe)
This creamy broccoli and Cheddar soup only takes 30 minutes to make and is the kind of comfort food that warms you right through. The base is a simple roux of butter and flour, loosened with milk and stock, and then loaded with broccoli and carrots. Once everything is tender, you blend half the soup and leave the rest chunky, so you get a thick, creamy texture with pieces of broccoli still running through it. Stir in a generous amount of mature Cheddar at the end, and you have a rich, cheesy, and delicious soup.
The base of this soup is delicious on its own, and I would happily eat it without the cheese or with added shredded chicken to get my protein up. But adding mature Cheddar takes it to another level entirely. Use the best Cheddar you can find and grate it yourself rather than using shop-bought shredded cheese, which often has a coating that prevents it from melting smoothly.
La Motte invited me to develop a winter soup recipe to complement their 2022 La Motte Millennium. It is a red wine blend with a complex profile of dusty earthiness, raspberry, mulberry, cinnamon spice and a subtle hint of mint. I paired the soup with a La Motte Bakery ciabatta baguette, baked in a wood-fired oven using natural sourdough ferments by master baker Markus Farbinger. Bread is the highlight of any soup experience, and theirs is among the finest in South Africa.
Tips for the Best Broccoli and Cheddar Soup
Cook this soup over a low heat to make sure it does not catch on the bottom of the pot. The roux and milk base can scorch easily if the heat is too high.
When you add the flour to the butter and onions, stir constantly for a full minute to cook out the raw flour taste. Then add the milk slowly in stages, stirring as you go, to avoid lumps forming.
Always grate your own cheese. Pre-shredded cheese is coated with anti-caking agents that make it clump rather than melt into a smooth, creamy sauce. A sharp, mature Cheddar gives the best flavour. The stronger the cheese, the less you need.
Remove the bay leaf before blending. Half-blending the soup is the key here. You want the base to be thick and creamy, but with enough whole broccoli pieces to give it texture and visual appeal.
Add the cheese off the heat, or keep it on a very low flame. If the soup is too hot when you stir the cheese in, it can split and become grainy rather than smooth.
Frequently Asked Questions for Broccoli Cheddar Soup
Can I make broccoli and Cheddar soup ahead of time?
Yes. This soup reheats well the next day. Store it in the fridge and warm it gently on the stove over a low heat, stirring frequently. You may need to add a splash of milk or stock to loosen it as it thickens once chilled.
Can I freeze broccoli and Cheddar soup?
Yes, but the texture may change slightly once defrosted. The cheese can become a bit grainy when reheated from frozen. For the best results, freeze the soup before adding the cheese and stir in freshly grated Cheddar when you reheat it.
What is the best cheese for broccoli soup?
A sharp, mature Cheddar works best. The stronger the cheese, the more flavour it brings without needing to add too much. Gruyere also works well if you want a nuttier flavour.
Can I make this soup without flour?
Yes. Leave out the flour and the soup will be thinner but still tasty. For a thicker result without flour, add a peeled and diced potato with the broccoli and blend it into the soup at the end.
Can I use frozen broccoli?
Yes. Frozen broccoli works well in soup as it is going to be cooked and partially blended. No need to defrost it first, just add it straight to the pot. It may need a few extra minutes of cooking time.
How do I stop the cheese going lumpy in the soup?
Add the cheese off the heat or on a very low flame, and stir constantly until fully melted. Always grate your own cheese rather than using pre-shredded, which contains anti-caking agents that prevent smooth melting.
Serving Suggestions
A loaf of crusty bread goes perfectly with this soup. Heat it in the oven for 5 to 10 minutes to make it extra crisp and warm. Sprinkle oven-baked croutons on top for added crunch.
To make this a more substantial meal, serve it with a grilled cheese sandwich, a toasted Cheddar cheese with buttery leeks, pizza jaffles or braaibroodjie jaffles.
Creamy Broccoli and Cheddar Soup Recipe
Ingredients
- 40 grams salted butter
- 1 onion finely chopped
- 2 medium carrots peeled and finely chopped
- 3 cloves garlic minced
- 1 bay leaf optional
- 3 Tbsp flour
- 500 ml 2 cups milk skim or full cream
- 2 tsp Dijon Mustard
- 1 medium head of broccoli approx. 400grams
- 625 ml 2 ½ cups vegetable or chicken stock
- 1 Tbsp Chicken or vegetable bouillon powder or one stock cube
- 160 grams Mature Cheddar cheese grated or more as desired
- A sprinkle of chopped parsley optional
- Salt and pepper
Instructions
- Heat the butter in a medium pot and add the onion, carrots, and bay leaf. Sauté for about 4 minutes until softened.
- Add the garlic and cook for a minute.
- Add the flour to create a paste and cook for about a minute stirring constantly.
- Slowly add the mild in parts and stir until it’s well combined. Add the Dijon mustard to the now thickish sauce.
- Add the broccoli florets (and any chopped-up stems) and then add the stock and bouillon powder. Stir to combine. Put the lid on the pot and allow to simmer over a low heat for about 20 minutes and until the broccoli is cooked through.
- Using a stick blender blitz about half the soup leaving the other half with whole pieces of broccoli.
- Add the cheese and allow this to melt into the sauce and continue cooking for a minute or two. Check seasoning and adjust by adding salt and freshly ground pepper if necessary.
Notes
You Might Also Like These Soup Recipes
My best roast butternut and sweet potato soup
A very delicious French onion soup recipe
Carrot and coriander soup with cumin and orange
*This post is proudly sponsored by La Mottte
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