Recipes › Broccoli › Roasted Broccoli and Cheddar Soup
Roasted Broccoli and Cheddar Soup
Roasting the broccoli before blending is the move that transforms this from a school-dinner staple into something genuinely craveable. The florets catch at the edges in the oven, developing a nutty depth that no amount of boiling can replicate. Finished with sharp mature Cheddar and a swirl of cream, this is a bowlful worth making on a cold October evening.
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Ingredients
- 900 g broccoli, cut into florets, stalks peeled and roughly chopped
- 3 tbsp olive oil
- 1 onion, roughly chopped
- 2 celery sticks, roughly chopped
- 3 garlic cloves, peeled
- 900 ml vegetable stock
- 120 g mature Cheddar, gratedor use Gruyère for a more Alpine flavour
- 60 ml double cream
- 1 tsp flaky sea salt
- 1 tsp black pepper, freshly ground
- 30 g extra Cheddar, grated (optional)
Contains: celery, milk.
Method
- Heat your oven to 220°C fan. Spread the broccoli florets and stalks across a large roasting tray in a single layer. Drizzle over 2 tablespoons of the olive oil, season well with salt and pepper, and toss to coat. Roast for 20 minutes until the edges are deeply golden and charred in places.About 20 min
- While the broccoli roasts, warm the remaining 1 tablespoon of oil in a large saucepan over a medium heat. Add the onion and celery and cook, stirring occasionally, for 8 minutes until softened. Add the garlic and cook for a further 2 minutes.About 10 min
- Reserve a small handful (about 60g) of the best-looking roasted florets for serving. Tip the remaining roasted broccoli into the saucepan with the softened vegetables. Pour in the stock, bring to a gentle boil, then reduce the heat and simmer for 5 minutes.About 7 min
- Remove the pan from the heat. Using a stick blender, blend the soup until completely smooth. Alternatively, transfer in batches to a stand blender — leave the lid slightly ajar and hold a tea towel firmly over the top to let steam escape.About 3 min
- Return the pan to a low heat. Stir in the grated Cheddar until fully melted, then add the double cream. Taste and adjust the seasoning. Ladle into warmed bowls, top each with a few of the reserved roasted florets and a little extra grated Cheddar if you like.About 3 min
Tips
- Don't crowd the roasting tray — if the broccoli sits in a heap it steams rather than roasts. Use two trays if needed and swap them between oven shelves halfway through.
- The broccoli stalks have great flavour and texture once peeled; never throw them away. Peel off the tough outer skin and treat them exactly like the florets.
- If the soup is thicker than you like after blending, loosen it with a splash of hot stock or boiling water before adding the cheese.
Ring the changes
- For a lighter version, swap the double cream for crème fraîche and reduce the Cheddar to 80g — still rich, but noticeably less heavy.
- Stir in a teaspoon of wholegrain mustard with the cheese for a gentle heat that works brilliantly with both the broccoli and the Cheddar.
Keeping it
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the hob, adding a splash of stock if needed. Freezes well for up to 3 months — freeze before adding the cream and cheese, then stir them in after reheating.
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