Waitrose and Partners
Cheesy broccoli soup

Cheesy broccoli soup

Winter calls for soup, and this veg-rich, cheesy delight can’t help but please. Any leftovers will freeze well, too.

4 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 tbsp Essential Olive Oil
  • 1 tbsp Essential Unsalted Butter
  • 1 onion (about 250g), finely chopped
  • 1 large carrot (about 150g), grated
  • 1 large head Essential Broccoli (about 500g), 175g florets separated
  • 900ml chicken or vegetable stock, made with a cube
  • 100g Castello Tickler Mature Cheddar, grated
  • 100ml Essential Whole Milk
  • ½ x 25g pack basil, leaves picked


  1. In a large saucepan, heat the oil and butter over a medium-high heat. Add the onion with a pinch of salt and fry for 2 minutes. Add the carrot and fry for 2 minutes more.

  2. Meanwhile, set aside the 175g broccoli florets. Roughly chop the remaining broccoli (florets and stalks) into small pieces and add to the pan, frying for 2-3 minutes. Add the stock, bring to the boil, then lower to a simmer for 5-7 minutes. Take off the heat and stir in 80g cheese and the milk. Roughly chop ¾ of the basil and add to the pan. Blend with a stick blender or in a freestanding blender; season and return to the pan.

  3. Cut the reserved broccoli florets into small pieces. Add to the soup pan and simmer gently for 5-7 minutes or until the florets are tender. Serve the soup in bowls, with the remaining cheese and basil leaves scattered over the top.

Cook’s tip

Try adding a squeeze of lemon juice when seasoning the soup – it really helps to bring out the flavours.


Typical values per serving when made using specific products in recipe


1,216kJ/ 292kcals



Saturated Fat












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