Broccoli soup is always delicious, and this Red Leicester and broccoli soup is packed full of nutty, rich and comforting flavours.
I love broccoli and Stilton soup, but I’m in the minority in my family – so I developed this Red Leicester and broccoli soup. Red Leicester – particularly aged Red Leicester, which is what I used here – is nutty and slightly sweet in flavour, and complements the broccoli so well.
If you can’t get hold of Red Leicester, a nice mature cheddar would work well in this soup, but it will have a stronger flavour.
Red Leicester and Broccoli Soup – The Ingredients
- Butter – butter is a great way of starting off soups. You can switch for olive oil if you need to, but butter is best.
- Onion – use a large brown or yellow onion.
- Broccoli – I use two heads of broccoli for this soup, stems and all. Broccoli stems add SO MUCH intense broccoli flavour, and I never waste them.
- Potato – a potato helps to thicken the soup and brings a nice smooth texture. There’s no need to peel the potato – in fact, the flavour of the soup is better when you don’t.
- Stock – you can use vegetable or chicken stock, or water and a stock cube.
- Red Leicester – as mentioned above, if you can’t get hold of Red Leicester you can switch for cheddar.
- Double cream – for that rich creaminess – a must for broccoli soups!
More soup recipes for you to enjoy:
- Celery Soup
- Simple Watercress Soup
- Roasted Squash Soup
- Curried Lentil Soup
- Cauliflower Cheese Soup
- Leek and Chorizo Soup
- Carrot and Ginger Soup
- Parsnip and Chestnut Soup
- Leek and Ricotta Soup
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Red Leicester and Broccoli Soup
December 27, 2024A creamy, delicious and easy to make Red Leicester and broccoli soup.
Ingredients
- 25 g butter
- 1 onion
- 2 heads of broccoli
- 1 potato
- 1 litre vegetable or chicken stock
- 100 g Red Leicester grated
- 50 ml double cream
Instructions
- Melt the butter in a large saucepan over a medium heat. Peel and roughly chop the onion. Add to the pan and cook for 2-3 minutes, until starting to soften.
- Roughly chop the stalks of the broccoli. Chop the potato (no need to peel). Add both to the pan and cook for another 2-3 minutes.
- Pour in the stock. Chop the rest of the broccoli into small florets and add to the pan. Cook for 15-20 minutes until the broccoli is soft.
- Use a stick blender to blend the soup until smooth. Add the cheese and cream: stir. Taste to check the seasoning and add salt and pepper as needed.
Video
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