This easy and satisfying Cheesy Broccoli Soup is the perfect simple comfort food for a cold night. Creamy, cheesy and deliciously smooth, this broccoli soup is served with homemade croutons for that extra crunch!
Now, I’ll be the first to say that whilst this soup is green, it may not necessarily be the perfect ‘health food’ (I mean, it does have a whole cup of grated cheese!) but I really don’t think you’ll care once you try it on a cold winters night. Plus despite all the cheesy goodness, broccoli is loaded with loads of important vitamins and minerals which kind of balances it out, don’t you think?!
Anyway, there are so many things about this soup that make it a great weeknight meal…
- It’s super cheap – in today’s economy it’s as important as ever to keep an eye on the weekly grocery budget. And this soup is the perfect thing if you’re looking to save.
- It’s full of vitamins – this soup has a whole head of broccoli in it which means this meal is packed full of potassium, vitamins C & K, iron and thanks to the cheese, protein!
- It’s so easy to make – talk about an easy midweek meal! All you have to do is chop your veggies, let it simmer away for a bit then blitz it up and add cheese. Dinner will be on the table in no time!
Have I convinced you yet? Well, I hope I have because I know you’ll love it once you try it!
You May Also Like…
- Chicken & Vegetable Soup
- Potato, Leek & Bacon Soup
- Creamy Cauliflower Soup by A is for Apple
Cheesy Broccoli Soup
Ingredients
- 2 tbsp butter
- 1 large potato peeled & chopped
- 1 head broccoli finely chopped
- 1 onion chopped
- 2 cloves garlic diced
- 500ml chicken stock
- 2-3 tbsp cream plus extra to serve
- 1 cup grated cheddar cheese see notes
- salt & pepper to taste
For the Croutons
- 2 slices white bread see notes
- 2 tsp oil
- ½ tsp onion powder
- salt & pepper to taste
Instructions
- Heat butter in a large saucepan and add potatoes, broccoli, onion and garlic. Cook until onions are tender.
- Add stock and bring to a gentle simmer and allow to cook, stirring occasionally for 45 mins to an hour or until potatoes are fully cooked.
- Blitz with a stick blender until smooth and stir through cream and grated cheese. Season to taste with salt and pepper.
- Meanwhile, for the croutons, chop bread into small cubes and drizzle with oil. Season with onion powder, salt and pepper and toss to coat evenly. Bake or air fry at 200℃ for 5-8 mins or until golden.
- Serve soup with croutons and extra cream if desired.
Notes
- This recipe is a great way to use up any day old bread you have laying around!
- You can easily substitute the cheddar for a different cheese if you like…grated mozzarella works great too! Just as long as it’s a cheese that melts easily.
Subscribe
Join the Community
If you want to be up to date with the latest recipes and articles, then Instagram or Facebook is a great place to connect!
Or if you want to join the conversation for recipes, inspiration and friendly chitchat then check out our Facebook Group!
