Roasted Broccoli & Cheddar Soup

Recipe by Maefly

  • Time needed: 50 mins
  • Calories per serving: 275
  • Servings: 4
  • Difficulty: 2
  • Rating: 5.00 based on 4 reviews

A creamy soup wit the concentrated flavours of roasted broccoli and mature cheddar.


• 300g Broccoli Florrets
• 100g Mature Cheddar, grated
• 190g Onion, chopped
• 2 Garlic Cloves, chopped
• 1 tsp Herbs, chopped
• 700mls Chicken Stock
• 240mls Milk, Semi-skimmed
• 1 tbsp Wholegrain Mustard
• 20g Olive Oil
• 70g Bacon, crisped to garnish


Place the Broccoli Floretts on backing tray, spray with olive oil and season. I used 10g of olive oil from my spray. Roast in the oven at 200 deg C for 20-30 mins, until they start to brown.

Crisp the bacon in the microwave for about 2 mins, until brittle. Use the fat from the bacon to fry the onions in.

Chop the onion and fry, in a pan with a lid, using the bacon fat and sprays of olive oil (10g again) for 5mins or so, until softened.

Chop the garlic and herbs and add to the pan and fry off for 1 min.

Add the chicken stock and roasted broccoli to the pan, boil, then cover and simmer for 20 mins.

Add the milk, grated cheese and mustard. Stir until cheese melts. Whizz with a hand blender and serve garnished with broken pieces of bacon.


4 reviews for “Roasted Broccoli & Cheddar Soup”

  • review by:

    This is superb and so tasty – Its easy to make for family lunch, posh enough to serve to guests. Only caution- do not to overdo the mustard as it can overpower the flavour, stick to a level tablespoonful.

  • review by:

    My new favourite soup. I have made it with broccoli and with cauliflower both ways are delicious. It is easy to make, I make mine in soup machine now once I’ve roasted broccoli I can saute onions and garlic first in machine then add all the rest of ingredients apart from cheese and mustard. Once soup mixture is ready I put it into saucepan and add the cheese and mustard ( I don’t overdo the mustard either) it’s really filling and we’ll worth the time.

  • review by:

    Very nice. I made this in a combination microwave , using the oven , microwave and steamer. I didnt add the bacon as I intended to use it on serving but found that the soup was lovely without it. An intersecting textured soup. The mustard seemed to give it ‘mouth feel”. This is a recipe that will definitely become a regular. I think that it would lend itself to Stilton cheese or Lancashire ( should a change be fancied). Thank you for sharing it

  • review by:

    Easy recipe to follow. Very tasty soup – excellent for using up all that pesky cheese that is left over from Christmas and for the cold, cold days of January. Didn’t have wholegrain mustard so used dijon – the taste was just as good.

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