Some soups are just background noise — fine, warm, filling. And then some soups step forward and wrap their arms around you. This broccoli cheddar soup is that kind of soup.
It’s cosy in a way that feels familiar but still clever — like your gran made it but with a little help from Jamie Oliver and a whisper of rebellion (no cream, no flour, yet somehow so rich). The secret? A potato for creaminess, real sharp cheddar for that proper cheesy hug, and a touch of red pepper flakes to keep things interesting. I made it once when I had nothing but limp veg in the fridge and a half-used block of cheddar… and now it’s on permanent winter rotation.
We eat this in socks, on the sofa, bowls balanced on knees, and not a single complaint in the house.
Why You’ll Love It
- Creamy, but not heavy – no cream needed, just a bit of clever veg blending.
- Full of broccoli goodness – stalks and all, nothing wasted.
- Ridiculously cheesy and satisfying – adjust the cheddar to your mood.
- Make-ahead friendly – tastes even better the next day.
- Freezable and fuss-free – a blender is your best mate here.
- Spicy, if you want it – or don’t. You’re in charge.
Ingredients
- 3 tbsp unsalted butter
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ½ tsp red pepper flakes (optional)
- 1¼ tsp fine sea salt, divided
- Freshly ground black pepper, to taste
- 2 lbs broccoli with stalks (about 3 large heads)
- 1 large russet potato (about 12 oz), peeled and chopped
- 6 cups water
- 4 to 8 oz sharp cheddar, grated
- Chives or green onions, finely sliced (optional, for garnish)
How to Make It
Start with a buttery, garlicky base:
Melt the butter in a big soup pot over medium-low. Add onions, garlic, red pepper flakes, ¼ tsp salt, and a few grinds of pepper. Stir, cover, and let it soften gently for 8–10 minutes. Smells like you’re up to something good already.
Prep your broccoli (yes, the stalks too):
Slice the rough bottoms off the stalks and peel the tough skin with a veggie peeler. Chop the stalks into chunky bits. Set the florets aside for later — we’re doing this in stages.
Add the hearty bits and simmer:
Toss in the broccoli stalks and potato. Pour in the water and the rest of the salt. Crank up the heat till it boils, then simmer on medium-low with a lid on until the stalks and spuds are soft — about 25 minutes.
Chop those florets:
While the soup simmers, grab the florets and chop them quite small. I go in one direction, then turn the board and chop again — easier and oddly satisfying.
Toss in the florets and cook just a bit more:
Once the base is soft, stir in half the florets and let them go bright green — about 3 to 5 minutes. This bit locks in the fresh green flavour.
Blend it silky (carefully, please):
Turn off the heat. Work in batches with a blender, blending until completely smooth. (Don’t overfill! Hot soup eruptions are real.) If you’ve got an immersion blender, that’ll do, but the texture won’t be quite as velvety.
Final florets and cheese magic:
Pop the puréed soup back into the pot. Add the rest of the florets and simmer just until tender — 5 to 7 minutes. Stir in most of the cheese and taste. More cheese? Go for it. Salt? Pepper? Up to you. The pot is now officially full of joy.
Common Mistakes and How to Dodge Them
Why’s it bitter?
Probably overcooked the florets. Bright green, not army green — that’s the goal. Add them later and cook them gently.
Too watery?
Could be too much water or not enough potato. You can always simmer a bit longer to reduce, or chuck in a few extra florets and blend again.
My blender exploded. Help.
Been there. Never fill it past halfway with hot soup. Always hold the lid down with a tea towel and blend in batches.
Can I use frozen broccoli?
Yes — just skip peeling and chopping. Add straight to the pot with the potato. Might lose a touch of texture, but still lovely.
Storage and Reheating
Fridge: Keeps up to 4 days. It thickens a bit but stays dreamy.
Freezer: Totally fine — freeze in portions. Reheat gently and whisk to bring back creaminess.
Microwave: Stir midway and add a splash of water if needed.
Stovetop: Low and slow, lid on. Stir often so it doesn’t catch on the bottom.
Frequently Asked Questions
Can I make this vegan?
Yes! Swap butter for olive oil and blend in cashews, nutritional yeast, and a splash of vinegar instead of cheese. Still lush.
What’s the best cheddar to use?
Sharp or extra-sharp works a treat. You want punchy flavour, not mellow.
Can I add other veg?
You can! Cauliflower works well, or even spinach stirred in at the end.
How spicy is it with the red pepper flakes?
Not wild. Just a little warm tickle — but leave it out if you’re spice-sensitive.
Nutrition Facts (Per Serving)
- Calories: ~310
- Fat: 17g
- Carbs: 25g
- Protein: 12g
- Sodium: 580mg
- Sugar: 6g
Jamie Oliver Broccoli Soup
Description
A creamy, cheesy broccoli soup with no cream or flour — just buttery onions, tender potato, and loads of green goodness.
Ingredients
Instructions
- Sauté onion, garlic, pepper flakes, and salt in butter.
- Prep and chop broccoli stalks and potato. Add to pot with water and simmer until soft.
- Add half the florets, cook until green. Blend soup smooth in batches.
- Return to pot, add remaining florets, simmer till tender.
- Stir in cheese, adjust seasoning, garnish, and serve.
Notes
- Don’t overcook florets or they’ll go bitter and dull.
- Use a blender for ultra-smooth texture — immersion works but isn’t as creamy.
- Add more cheese at the end for richer flavour.
- Freezes well, just whisk after reheating to revive smoothness.