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Broccoli Cheese Soup

A community recipe by

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A good, rich, but not too high fat cream soup. Adapted from a recipe from Fooddownunder. A good way of using broccoli for those who are not too fond of it.


Serves: 4

  • 1 large broccoli
  • 1½ tablespoons butter
  • 2 medium chopped onions
  • 2 tablespoons flour
  • 1 tin light evaporated milk (made up to 2.5 cups with semi-skimmed milk)
  • reduced fat milk
  • 1 teaspoon salt
  • 250 millilitres grated cheddar cheese
  • 1 pinch of cayenne pepper (to taste)
  • 1 pinch of nutmeg


Broccoli Cheese Soup is a community recipe submitted by macrobbo3 and has not been tested by so we are not able to answer questions regarding this recipe.

All measurements are metric.

  • Separate the broccoli into small florets and slice the stems finely. Rinse well and microwave or steam until lightly cooked.
  • Grate the cheese ( you could use low fat cheese if wished.) and measure the milk.
  • In a small bowl mix the flour, salt, cayenne and nutmeg with some of the milk into a smooth paste.
  • In a medium sized saucepan, melt the butter and cook the chopped onion gently until transparent.
  • Add the milk and flour paste and stir really well . Add the rest of the milk and bring to the boil. Simmer gently for a few minutes, stirring all the time, until the flour is cooked and the mix thickens. Add the cheese, allow to melt, then add the broccoli.
  • Allow to come back to the boil, then take off the heat.
  • At this point the soup is ready, but if you wish it can be blended, served as it is, or partly blended with a stick blender. It is very thick, almost like a hot dip, so could be thinned down with either chicken stock or more milk. Very good served with crusty bread.
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