Broccoli and Cheddar Soupmaker Soup
Discover the perfect blend of comfort and nutrition with our Broccoli and Cheddar Soupmaker Soup. This creamy, cheesy delight is a clever way to sneak those all-important greens into your diet without sacrificing flavor. Even if you’re not typically a fan of vegetables, this soup’s rich, velvety texture and savory taste will have you coming back for seconds.
As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.
Packed with the goodness of broccoli and the indulgent flavor of cheddar cheese, this soup is a crowd-pleaser that’s both satisfying and nourishing. Whether you’re looking for a quick weeknight dinner or a comforting lunch option, this soupmaker recipe delivers delicious results with minimal effort.
Why You’ll Love This Recipe
- Quick and Easy: Using a soupmaker streamlines the cooking process, making this recipe perfect for busy days.
- Nutritious: Packed with antioxidants, fiber, and vitamins from broccoli, it’s a tasty way to boost your health.
- Versatile: Can be easily customized with different cheeses or additional vegetables to suit your taste.
- Family-Friendly: The mild cheddar flavor makes this soup appealing to kids and adults alike.
What is a Soupmaker?
A soupmaker is a kitchen appliance designed to simplify the soup-making process. It combines the functions of a blender and a heating element, allowing you to cook and blend ingredients in one convenient device. With pre-set programs for different soup textures (like ‘creamed’ or ‘with pieces’), soupmakers take the guesswork out of preparing homemade soups, making it easier than ever to create delicious, healthy meals.
Ingredients
Grab the full ingredients details and instructions in the recipe card below!
- Water: 1.25 pints of boiling water forms the base of our soup, ensuring the right consistency.
- Chicken stock pot: This adds depth and savory flavor to the soup, enhancing the overall taste profile.
- Onion: Provides a sweet and aromatic foundation, essential for building flavor in any good soup.
- Potato: Adds creaminess and helps thicken the soup naturally without the need for flour or cornstarch.
- Cheddar cheese: The star ingredient that gives this soup its rich, comforting flavor and creamy texture.
- Broccoli: Packed with nutrients and antioxidants, it’s the healthful heart of this delicious soup.
- Carrot: Adds a touch of sweetness and extra nutrients, complementing the broccoli beautifully.
- Garlic puree: A small amount adds depth and complexity to the flavor profile of the soup.
- Salt & Pepper: Essential for seasoning and bringing out the flavors of all the ingredients.
- Cream: A final swirl adds luxurious richness and a beautiful finishing touch to the soup.
Substitutions and Additions
- Cheese alternatives: Try Stilton for a more pungent flavor, or Gruyère for a nuttier taste.
- Vegetarian option: Use vegetable stock instead of chicken stock for a vegetarian-friendly version.
- Extra vegetables: Add cauliflower or spinach for more vegetable goodness.
- Protein boost: Include diced cooked chicken or crispy bacon bits for added protein.
- Dairy-free: Substitute the cheddar with nutritional yeast and use coconut cream instead of dairy cream for a vegan version.
Instructions
- Dissolve the chicken stock pot in 1.25 pints of boiling water and add to the soupmaker.
- Add diced onion, potato, broccoli, carrot, and cheddar cheese to the soupmaker.
- Season with salt, pepper, and garlic puree to taste.
- Ensure the mixture reaches the ‘Min’ line on the soupmaker, adding more boiling water if necessary.
- Select the ‘creamed’ or similar setting on your soupmaker and let it work its magic.
- Once cooked, serve in bowls with a swirl of cream and a sprinkle of broccoli to finish.
Recipe Tips
- Cut vegetables into similar-sized pieces for even cooking.
- For a smoother soup, blend for an extra minute after the cooking cycle is complete.
- If you prefer a thicker soup, add an extra potato or reduce the amount of water slightly.
- Grate the cheese finely for quicker melting and incorporation into the soup.
- Don’t overfill your soupmaker – always stay between the Min and Max lines for best results.
Serving Suggestions
Serve this Broccoli and Cheddar Soup with:
- Crusty bread or garlic toast for dipping
- A green side salad for a complete meal
- Croutons or crispy bacon bits as a topping
- A sprinkle of extra grated cheddar for cheese lovers
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. Add a splash of milk or water if the soup has thickened too much during storage.
This soup can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may change slightly after freezing, but the flavor will still be delicious.
Recipe FAQ
- Can I make this soup without a soupmaker? Yes, you can make this soup on the stovetop. Sauté the vegetables, add the liquids, simmer until vegetables are tender, then blend and add cheese.
- Is this soup gluten-free? Yes, as long as your stock pot is gluten-free, this recipe is naturally gluten-free.
- Can I use frozen broccoli? Yes, frozen broccoli works well in this recipe. No need to thaw it first, just add it directly to the soupmaker.
- How can I make this soup lower in calories? Use a reduced-fat cheddar cheese and skip the cream at the end. You can also use milk instead of cream for a lighter finish.
- My soup is too thick/thin. How can I adjust it? If it’s too thick, add a little hot water or milk. If it’s too thin, blend in some additional cheese or a small amount of instant mashed potato flakes to thicken.
Broccoli and Cheddar Soupmaker Soup
Simple soupmaker soup using broccoli and cheddar served best with homemade croutons
Ingredients
- 1.25 pints water (boiling)
- 1 chicken stock pot
- 1 onion
- 1 potato (large)
- 150 grams cheddar cheese
- 1 head broccoli (stem removed)
- 1/2 carrot
- 3 drops garlic puree (or more to taste)
- Salt & Pepper (to taste)
- Cream (to finish)
Instructions
- To prepare, take the boiling water and mix in the stock cube or pot until dissolved. Add this to the soup maker first to stop ingredients burning onto the bottom.
- Next add all the diced onion, diced potato, broccoli and cheddar as well as diced carrot. Use salt, pepper and garlic puree as preferred and ensure the mixture comes to the ‘Min’ line on the soup maker – if not, add a little more boiling water.
- Use ‘creamed’ or similar setting.
Notes
Once cooked and in the bowl, add a swirl of cream and a sprinkling of broccoli to finish.
Delicious soup but cross because although I followed the instructions to the letter, the cheddar cheese has stuck to the inside of the soup maker and the blades in a thick film which has taken me ages to clean off.
I love this recipe and the tip to not having the cheese stuck to the soup maker is to add the cheddar in last and just stir it in. The heat from the soup will melt it and it doesnt get stuck or burnt to the soup maker. Hope this helps.
Hi. In the recipe, is it a half carrot or 1 or 2 carrots.
Thank you
Great recipe, but replaced cheddar by laughing cow. delicious. and a 5 stars!!!. Next time I will try with Philadelphia cheese to make it creamier and won’t add cream. Cut all the veg small so they cook well.
Hi Mia, that’s a good idea I love being able to adapt recipes to suit what we like. Enjoy!
I love this recipe and the tip to not having the cheese stuck to the soup maker is to add the cheddar in last and just stir it in. The heat from the soup will melt it and it doesnt get stuck or burnt to the soup maker. Hope this helps.