Broccoli Soup Recipe UK​

This easy Broccoli Soup is a creamy and nutritious meal that’s perfect for a quick lunch or dinner. Made with fresh vegetables and rich cheddar, it’s simple to prepare with common ingredients. Top it off with crispy sourdough croûtons for added texture. Enjoy a warm bowl of comfort any time!

Ingredients Needed

• 1 brown onion, roughly chopped
• 1 leek, roughly chopped
• 1 large garlic clove, crushed
• 1 tbsp olive oil
• 25g/1oz butter (2 tbsp)
• 100g/3½oz potato peeled and diced (1 medium potato)
• 400g/14oz broccoli, stalk chopped, florets cut into 2cm/¾in pieces
• 1 litre/1¾ pints vegetable stock (or light chicken stock) (4 cups)
• 1 bay leaf
• Salt and freshly ground black pepper
• 150ml/5fl oz full-fat milk (⅔ cup)
• 150g/5½oz mature cheddar, grated (1½ cups)

To serve (optional):

• 100g/3½oz crumbly blue cheese (such as Stilton) (about ¾ cup)
• Sourdough croûtons

How To Make Broccoli Soup

1. Heat the Oil and Butter: In a large saucepan over low heat, heat the olive oil and butter.
2. Cook the Vegetables: Gently fry the onion, leek, and garlic, stirring occasionally, for about 10 minutes until softened.
3. Add Potato and Broccoli Stalk: Add the diced potato and chopped broccoli stalk to the pan. Cook for a couple of minutes.
4. Add Stock and Bay Leaf: Pour in the stock and add the bay leaf. Season generously with salt and pepper. Half cover the pan with a lid and bring to a gentle simmer. Cook for about 20 minutes until the potato and broccoli stalks are tender.
5. Add Remaining Broccoli and Milk: Remove the bay leaf. Add the remaining chopped broccoli and the milk. Stir well and cook for another 3–5 minutes until the broccoli is tender but still vibrant green.
6. Blend the Soup: Add the grated cheddar, stir to combine, and then blend the soup until smooth using a stick blender.
7. Taste and Adjust Seasoning: Taste and add more seasoning if needed.
8. Serve: Spoon the soup into bowls, topping with crisp croûtons and crumbled blue cheese if desired.

Recipe Tips

• Don’t Overcook the Broccoli: Cook the broccoli until just tender to keep its vibrant color and nutritional value; about 3–5 minutes after adding it to the soup should be enough.
• Blend in Batches if Needed: If your blender is small, blend the soup in batches to avoid overflow and ensure a smooth consistency.
• Taste Before Serving: Always taste the soup before serving to adjust the seasoning; sometimes it may need a bit more salt or pepper.
• Experiment with Cheeses: While mature cheddar is delicious, try using different cheeses like Gruyère or a sprinkle of feta for a unique flavor twist.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Broccoli Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: Let the soup cool to room temperature before pouring it into a freezer-safe container. Seal tightly and freeze for up to 2 months. To thaw, transfer the soup to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-10 minutes, or until it reaches your desired temperature.

Nutrition Facts

Serving Size: 1 cup (approximately 240g)

• Calories: 158
• Total Fat: 8g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 738mg
• Potassium: 581mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 3g
• Protein: 6g

Try More Easy Soups:

• Kale Soup Recipe UK​
• Cucumber Soup Recipe UK​
• Chicken And Veg Soup Recipe UK​
• Mulligatawny Soup Recipe UK​