Broccoli and cheese soup
A creamy and vibrant broccoli and cheddar soup, perfectly balanced with aromatic vegetables. Ideal as a comforting starter or a satisfying main course.
Updated : 22 August, 2025
Easy
About 30 min.
Ingredients
1
Onion
1
Leeks
1
Garlic
1 tablespoon
Olive oil
25 grams
Butter
100 grams
Potato
400 grams
Broccoli
1 liter
Vegetable broth
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
150 milliliters
Milk
150 grams
Cheddar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
In a large saucepan over low heat, warm the olive oil and butter. Gently sauté the chopped onion, leek, and garlic, stirring occasionally to ensure even cooking, for about 10 minutes, or until the onion and garlic have softened.
Step 2
Add the potato and broccoli stalk to the pan and cook for a few minutes. Pour in the stock and add the bay leaf. Season generously with salt and freshly ground black pepper, then half-cover the pan and allow the soup to simmer very gently. Continue simmering for about 20 minutes, until the potato and broccoli stalks are tender.
Step 3
Remove the bay leaf, then add the remaining chopped broccoli and the milk. Stir well and cook for an additional 3-5 minutes, depending on the size of the broccoli pieces, ensuring the broccoli remains a vibrant green and not overcooked.
Step 4
Stir in the cheddar until fully combined, then blend the soup to a smooth consistency using a stick blender. Adjust seasoning to taste. Serve in bowls. Additionally you can top it with croutons for added texture.