Waitrose and Partners
Quick broccoli & Cheddar soup

Quick broccoli & Cheddar soup

Frozen broccoli makes prepping this classic creation a doddle.

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  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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  • 1 tbsp butter, or vegetable oil
  • 1 bunch salad onions, thinly sliced
  • 2 large Essential Potatoes peeled and diced
  • 500ml vegetable stock made with 1½ stock cubes
  • 500g frozen Essential Broccoli Florets
  • 450ml Essential British Free Range Semi-Skimmed Milk
  • 100g Essential Extra Mature Cheddar, grated
  • 4 tbsp Essential Single Cream (optional)
  • 1 Essential Baguette, to serve


  1. Heat the butter or oil in a large saucepan, add the salad onions with a pinch of salt and cook gently for 3 minutes until starting to soften. Add the potatoes and vegetable stock and season well. Bring to the boil then simmer gently, uncovered, for 5 minutes.

  2. Add the broccoli florets and milk. Return to a simmer, then cook gently for 5-7 minutes, until the broccoli and potatoes are tender.

  3. Blitz the soup in a blender or using a stick blender until smooth. Return to the pan, scatter in the cheese, then heat gently until melted. Check the seasoning.

  4. Ladle into bowls. Add a swirl of cream, if using, and serve with the bread.


Typical values per (without bread) when made using specific products in recipe


1,732kJ/ 414kcals



Saturated Fat












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