Broccoli Cheddar soup recipe
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- Serves 2
- 10 mins to prepare and 20 mins to cook
- 244 calories / serving
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)
Each serving contains
- Energy
- 1025kJ 244.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 24.4gProtein 14.0gFibre 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
