This is one of my family’s favourite soups. As soon as the temperature drops they start asking for it. It’s utterly delicious and it’s also packed full of tender vegetables. It freezes beautifully and so I make a big batch.
Little Miss requested broccoli soup, it’s weird she has a thing for broccoli at the moment. She doesn’t actually eat it, apart from one time when she eat an entire spear and declared it delicious. But I figure she ate it once and she keeps asking for it so I might stand a better chance of her eating broccoli than any other vegetable.
She does. however eat cheese. Cheese (and mayonnaise) is life to my kids, they would eat it for every meal if I let them. Cheese and broccoli sounded like a combination that Little Miss might at least try.
To be honest I wasn’t expecting much of this dish the first time I made it. I’m not usually a fan of cheese based dishes, a little cheese absolutely but too much and I find it too sickly.
Oh my goodness as soon as this deliciousness touched my lips I was besotted. I could have eaten the whole pan. The cheese isn’t overpowering at all it just adds a delicious dimension of creaminess. The vegetables are cooked to perfection with just enough texture, still full of flavour but also soft enough to work well in a soup.
Ingredients
- Broccoli 4 Heads £2.76
- Carrots 1kg 39p
- Onions 1kg 55p
- Garlic 1 Bulb 16p
- Chicken Stock 17p
- Butter 50p
- Milk 72p
- Cream £1.15
- Cheese £2.00
- Flour 15p
Total Cost = £8.55
Makes 18 servings = 48p per serving
Food purchased from Aldi, UK Prices updated on 26th September 2023.
How to Make Cheese and Broccoli Soup
Start by mincing the garlic.
And dicing the onions.
Dice the carrots.
And chop the broccoli.
Throw the vegetables in a good sized pan and fry them in plenty of butter.
Add the stock cubes. I used homemade chicken stock, just because I had some handy. If you wanted to make this recipe vegetarian you could use vegetable stock instead of chicken.
Add the full carton of cream.
And about two pints of milk.
Top with a very generous sprinkling of flour.
Bring the mixture to the boil stirring frequently.
Once the veg is tender but not soft turn off the heat.
Grate about 500g of cheddar and stir it into the soup.
Portion into freezer tubs and allow to cool before freezing.
Defrost thoroughly and heat in the microwave (or on the hob) before serving.
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If the soup is too thick you can water it down with milk before re-heating but I really enjoyed it thick enough to stand a spoon in!
Pin this Cheese and Broccoli Soup Recipe for later.
A Little Bit About Me . . .
Thank you so much for stopping by my little corner of the interweb. I’m Bridie, mum to two small humans, full time homemaker and full time craftaholic – which totally explains why I’m always short on time!
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Heart, Hearth and Crafting 
I love cheese and broccoli soup and yours looks awesome!! Thanks for sharing at the What’s for Dinner party! Hope you come back to the new one tomorrow.
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It’s certainly our favourite.
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This looks so yummy! Definitely the season for soups… Stopping by from #inspirememonday
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Totally, its my favourite part of autumn.
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Look delicious.
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It certainly is.
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