Broccoli Soup Recipe

Broccoli Soup With Cheddar Cheese

Broccoli and cheddar soup: Cozy comfort food for winter

There’s no need to be making the same soup recipes this winter, this broccoli and cheddar soup is a tasty treat for cold weather evenings.

Broccoli Soup Recipe

Broccoli Soup With Cheddar Cheese

There’s still some cold left this winter and that means you can have more of your favourite soup recipes. A warm soup has a way of warming you up, especially when you’re having some bread with it. This broccoli and cheddar soup is a colourful and creamy delicacy that you’ll be making more often. The broccoli brings the healthy nutrients while the creamy base and cheese provides you with textures that are very hard to beat.

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Broccoli and cheddar soup suggestions

If you don’t like wasting any food, you’ll love this recipe because you’ll be using the whole head of broccoli. Everybody eats the florets because they don’t like the texture of the stalk, but the stalk has many important nutrients you might miss. You don’t need to worry about the texture, because you’ll be blending the broccoli soup before seasoning and adding the cheese. Paprika and lots of black pepper helps give all of the flavours an extra kick. It’s best served with some garlic bread for the ultimate enjoyment.

ALSO READ: Garlic bread grilled cheese sandwich with mushrooms and peppers

There’s no need to be making the same soup recipes this winter, this broccoli and cheddar soup is a tasty treat for cold weather evenings.

Last updated on 7 August 2023

Broccoli and cheddar soup recipe

5 from 3 votes
Recipe by Jessica Alberts Course: Lunch, StarterCuisine: GlobalDifficulty: Easy
Prep time


Cooking time




Total time



A rich and creamy broccoli and cheese soup packed full of goodness.


  • 1 btsp 1 butter

  • 1 medium 1 onion, finely chopped

  • ¼ cup ¼ butter

  • ¼ cup ¼ flour

  • 2 cups 2 chicken stock

  • 1 cups 1 milk

  • 1 whole 1 broccoli, stems included, chopped

  • 2 2 carrots, peeled and chopped

  • ½ tsp ½ salt

  • ¼ tsp ¼ paprika

  • ¼ tsp ¼ garlic powder

  • ½ tsp ½ mustard

  • ¼ tsp ¼ black pepper

  • 2 cups 2 cheddar cheese


  • Add the butter to a large pot. Add chopped onion and carrots, and saute until onions are soft and translucent.
  • Add the rest of the butter (¼ cup) to the pot. When melted, add flour and whisk together. Cook mixture for about 1 minute, whisking often.
  • Slowly pour in about a cup of chicken stock, whisking as you pour. Continue with remaining chicken stock and add milk, pouring slowly and whisking as your pour.
  • Let the mixture cook for a minute or two, whisking often, making sure there are no lumps of flour.
  • Add broccoli, and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper and stir. Reduce heat to low and simmer about 10-15 minutes or until the vegetables are soft. If the soup gets too thick, add more liquid.
  • Remove from heat and blend the soup.
  • Add grated cheddar cheese a handful at a time, stirring to melt the cheese into the soup after each handful. Taste soup and season with additional salt and pepper if needed.
  • Serve hot with a little extra cheese on top and paprika.

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