Smooth Broccoli Cheddar Soup

This broccoli cheddar soup is blended smooth before the milk and cheese are added. Potato gives the vegetable base body, while mature cheddar adds its distinctive flavor. A pinch of nutmeg finishes the soup.

Ingredients

• 600g broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and cubed
• 750ml vegetable stock
• 200ml whole milk
• 150g mature cheddar cheese, grated
• 2 tbsp butter
• Pinch of nutmeg
• Sea salt & black pepper

Cook the vegetables first

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5–6 minutes, until soft.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the potato cubes and broccoli florets. Pour in the vegetable stock and bring to a boil.
4. Reduce the heat and simmer for 15–20 minutes, until the potato and broccoli are very tender. Check both vegetables before moving on.
5. Blend until smooth with a hand blender, following its directions for hot liquids.

Add milk and cheddar after blending

1. Stir in the whole milk over gentle heat.
2. Add the grated cheddar gradually, stirring until melted into the soup. Avoid a hard boil while incorporating the cheese.
3. Add the nutmeg, then taste before seasoning with salt and pepper.

Fresh or frozen broccoli?

The recipe allows 600g of either. Follow the frozen broccoli's package cooking directions as well as checking tenderness. The 15–20 minute simmer is a guide, not a reason to blend while the potato is still firm.

Optional richer finish

The original variation adds 50ml double cream after blending. It is optional: the main recipe already contains butter, milk and cheddar and is not dairy-free.

How long does it take?

The 15–20 minutes is vegetable simmering time. Chopping, softening the onion, cooking the garlic, bringing the stock to a boil, blending and melting the cheese take additional time.

Preparing portions for later

Divide leftovers into clean, shallow containers and refrigerate promptly. If freezing, use freezer-safe containers or soup trays, leave expansion space according to their instructions and label the portions. Transfer frozen tray portions to a freezer bag or container once solid.

Thaw in the fridge, then reheat gently in a pot, stirring until hot throughout. A milk-and-cheese soup may separate or become grainier after freezing; do not expect the texture to be identical to a freshly made batch.

Serving ideas

Add croutons for crunch or serve with sourdough. Extra cheddar, cooked crispy bacon or a grilled cheese sandwich are optional additions. Choose portions for your meal rather than assuming a tray cavity always equals one serving.

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