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Broccoli cheese soup

Broccoli cheese soup


A proper homemade soup for a taste of luxury — on the table in half an hour.

  • Feeds 6 Feeds 6
  • Ready in 30 minutes

Each serving contains

  • Energy
    959kj 229kcal
  • Fat
    Med 18%
  • Saturates
    Med 29%
  • Sugar
    Low 4%
  • Salt
    Med 22%

% of adult’s reference intake | Carbohydrates per serving : 11g

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Big Bag Option


  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 200g potatoes, peeled and grated
  • 1 garlic clove, chopped
  • 750g Co-op frozen broccoli florets
  • 1 vegetable stock cube
  • 4 rashers Co-op Irresistible smoked streaky bacon
  • 180g lighter mature cheese, grated
  • 6 tbsp Co-op reduced fat crème fraîche
  • 40g Co-op garlic and herb croutons (optional)


  1. Heat the oil in a large pan. Cook the onion, potato and garlic over
  2. a medium heat, stirring, for 5 mins. Once softened, add the broccoli, cover with 1 litre of boiling water and stir in the stock cube
  3. Bring to a simmer, cover and cook for 5-8 mins, until the broccoli is tender
  4. Meanwhile, cook the bacon in a dry nonstick frying pan for a few minutes on each side, until crisp
  5. Set aside to cool slightly, then break into shards
  6. Once the broccoli is tender, remove the pan from the hob and use a stick blender to blitz the soup until smooth (you can keep some chunky bits of broccoli, if you prefer)
  7. Put the pan back over a low heat, stir in the cheese, then season to taste
  8. Divide the soup between bowls, then dollop 1 tbsp of the crème fraîche on top of each
  9. Scatter with the bacon shards and the croutons, if using, to serve