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Soup Week: #3 Broccoli and Cheddar Cheese Soup

The fresh taste of broccoli and the sharpness of Cheddar create a beautiful gustatory combination that is sure to level up your soup game.

Broccoli and Cheddar Cheese Soup


3 cloves garlic, chopped

1 medium onion, chopped

400g broccoli, roughly chopped

100 grams Cheddar cheese, cubed

2 cups stock or boiling water

3/4 cup milk

100 ml heavy cream

Salt and pepper to taste

50 grams Cheddar cheese for garnish

Equipment needed for pureeing (optional):

Hand blender or stand blender


1. Heat about 2 tbs. cooking oil in a pot, add garlic and onions.

2. Once slightly cooked, lower heat to medium low and add cheese.

3. Once the cheese slightly melts, add the broccoli and stir for about a minute.

4. Add 2 cups of stock or water and milk.

5. Cook in low heat for 15 minutes or until broccoli’s cooked.

6. Stir in the cream, salt and pepper.*

7. Using the blender, puree the soup.**

8. Sprinkle with paprika, nutmeg and black pepper. Top it off with cheese and serve hot. 


*use the salt sparingly as the Cheddar will lend its saltiness to the soup already

**If the soup is still runny, dissolve 1 teaspoon of cornstarch in 2-3 tablespoon of hot water. Make sure that the cornstarch is stirred and dissolved as much as it can. Stir it in the soup, 1 tablespoon at a time. Heat the to just boiling, cool it a bit and check the consistency. Repeat the same if you want thicker but be careful in adding too mich as it will make the soup gluey.

This entry was posted in: Recipes


Expat blogger in Qatar. Guest experience. Recipes. Daily blahs. All establishment reviews are of my own experience, be it paid for by myself or sponsored by the mentioned establishment. Qatar Eats and The Reformed Junk Food Junkie are both private properties. Reproduction of material from these websites and related social media websites without written permission is strictly prohibited. Using material without authorization constitutes as plagiarism as well as copyright infringement.

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