Broccoli and Cheddar Soup

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    Broccoli and Cheddar Soup

    Broccoli and Cheddar Soup

    (53)
    30min


    53 people made this

    About this recipe: A simple and delicious broccoli soup. Broccoli is simmered with a soup mix, water, milk and Cheddar cheese, then liquidised. Serve with a crusty bread roll, for lunch or dinner.

    Ingredients
    Serves: 4 

    • 1 large head broccoli, chopped
    • 2 (26g) sachets creamy broccoli & cauliflower cup-a-soup mix
    • 1 litre water
    • 125ml milk
    • 175g Cheddar cheese, grated

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
    2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
    3. Once broccoli is tender, place soup in a food processor or liquidiser and puree. Once blended return soup mixture to stock pot, add milk and stir.
    4. Add cheese to soup mixture keeping 50g aside. Stir soup until cheese is melted and then sprinkle remaining cheese on top of individual soup servings.
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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (53)

    by
    159

    Hi. I am the original poster of this recipe. I have since found Knorr cream of Potato soup to be a better choice. It is rich and thicker. I use 3 1/2 cups water and then at the end add 1/2 cup of 10% cream.  -  20 Jan 2008  (Review from Allrecipes US | Canada)

    by
    101

    I thought the flavor of this recipe was great, but the technique for preparation was horrible and the soup came out lumpy with gobs of cheese making the broccoli stick together in clumps, making it almost inedible. Next time I make this, I will do what I thought about doing and should have done in the first place, which is to make a kind of roux with all of the wet ingredients, then add the cheese in gradually until melted, adding the broccoli last. That's the way I've always made broccoli Cheddar soup in the past and it has never turned out so disastrously as the method in thes recipe! It makes for a much smoother texture all around.  -  02 Sep 2007  (Review from Allrecipes US | Canada)

    by
    49

    Came out a little thinner than I wanted, so next time I will only use 3 c water- but SOOO delicious. I added a whole cup of milk instead of 1/2c. And used regular chicken buillion cubes instead of the cauliflower soup mix. Added salt and pepper and much extra cheese and this is delicious! Couldn't stop eating it!  -  31 Dec 2001  (Review from Allrecipes US | Canada)

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