Easy Broccoli Cheddar Soup
Prep time
Cook time
Total time
Broccoli Cheddar Soup is good any night of the year but especially comforting when the nights are chilly
Recipe type: Soup
Cuisine: American
Serves: 4
  • 1 large head of broccoli, cut in chunks - use the stem too
  • 1 onion, diced
  • 2 cups chicken stock (use low salt)
  • 1 small potato peeled and cut in chunks
  • 1 carrot peeled and cut in coins
  • 1½ cups milk
  • ½ cup cream
  • 250 grams (8-oz) good cheddar cheese - not pre-grated (save some to garnish if you wish, I forgot)
  • ¾ teaspoon freshly ground pepper
  • half a pinch of cayenne pepper, seriously, that's all it needs but you can add more.
  • salt to taste but the stock and cheese might be salty so I'd wait and test for seasoning after whizzing with the stick blender.
  1. In a large pot, add the broccoli, onion, potato, carrot, pepper and stock and cook for 20-25 minutes until the vegetables are mushy and the liquid has reduced.
  2. Blend with a stick blender (you can use anything really - a potato masher would work but it won't be as smooth. I only whiz until the big pieces are gone so it's got some texture.
  3. Return to the stove and add the milk and cream and heat to near boiling but do not boil.
  4. When hot, remove from heat and add in the cheese, then stir to melt.
  5. Because everyone's veggies are different sizes, if it's too thick, add more milk. If it's too thin, add more cheese.
  6. Test for seasoning and add salt to taste. I needed just a tiny bit.
  7. Serve with some crusty rolls or bread.
Recipe by Orgasmic Chef at https://orgasmicchef.com/soup/easy-broccoli-cheddar-soup/