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Broccoli Cheddar soup recipe
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75 ratings
Created by The Tesco Recipes team
You really can't beat a bowl of hot soup on a cold day. This warming broccoli soup recipe is packed with fresh green vegetables, including baby spinach and spring onions, plus melted cheese for a creamy finish. Serve with a generous sprinkle of extra Cheddar and warmed bread rolls for dipping. See method
Ingredients
- 1 tsp vegetable oil
- 1 garlic clove, crushed
- 4 spring onions, sliced, some of the sliced green reserved to garnish
- 1 small baking potato, washed and chopped
- 200g broccoli, stalk and florets separated and chopped
- ½ vegetable stock cube, made up to 400ml
- 20g baby spinach
- 100ml milk
- 40g mature Cheddar, grated
- wholemeal rolls, to serve (optional)
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1025kj
244kcal
12%
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Fat
11g
15%
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Saturates
6g
28%
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Sugars
6g
6%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 24.4g
Protein 14g
Fibre 5.8g
Method
- Heat the oil in a large saucepan over a medium heat. Fry the garlic and most of the spring onions, reserving some of the green, for 2-3 mins until softened and fragrant.
- Add the potato and broccoli stalk to the pan and pour in the stock. Cover and cook for 10-12 mins until the potato is beginning to soften.
- Add the broccoli florets and cook for another 5 mins until tender. Remove from the heat and stir through the spinach until wilted.
- Use a handheld stick blender to blitz the soup to a smooth consistency; it will be very thick. Return the pan to a low heat and stir through 50ml milk and half the cheese. Heat for 1-2 mins until the cheese has fully melted. Add more milk to loosen the soup if needed.
- Divide between bowls and top with the reserved spring onion and cheese to garnish. Serve with wholemeal rolls, if you like.
See more Soup recipes