Ingredients

300g Broccoli Cut Into Florets
500ml Vegetable or Chicken Stock
100g Cheddar Cheese Grated
2 tbsp Plain Flour
2 tbsp Butter
1 Small Onion Finely Diced
1 Garlic Clove Minced
Salt
Pepper
Dash of Milk or Cream Optional

Method

Step 1: Microwave

In a large microwave-safe bowl, mix the broccoli and stock. Microwave the broccoli on high for 5-7 minutes or until the broccoli is tender.

Broccoli florets in a white bowl with stock

This method is based on a 900w microwave. If you have a lower-wattage microwave, add roughly 25% to the cooking time. If you have a higher-wattage microwave, reduce the time by around 25%.

Step 2: Cook Butter, Onion and Garlic

In another bowl, microwave the butter for 30 seconds until melted. Stir in flour, onion, and garlic. Microwave for another 1-2 minutes, stirring every 30 seconds, until the mixture is golden and aromatic.

Red onion, garlic, flour and melted butter in a dish

Step 3: Blend

Carefully transfer half of the cooked broccoli into a blender, add the roux, and blend until smooth. Return this mixture to the bowl with the remaining broccoli. This will give you a soup with some texture.

You can, of course, blend the entire mixture and pass it through a sieve if you’re looking for a super smooth soup. But, I like my soup with some texture to it.

Pouring blended broccoli soup into a dish of broccoli and stock to make soup

Step 4: Add Cheese

Stir in the grated cheddar cheese until it melts into the soup. If it’s too thick, add a dash of milk or cream.

Step 5: Season and Serve

Season with salt and pepper. Microwave for another 1-2 minutes if needed to ensure you serve it hot. You could also add a quick grating of cheese to the top to give it a strong cheese flavour.

Tweaks

Keep it Chunky If you want to make life really easy then don’t bother blending it and serve it up as an ultra chunky soup.
Make It Smooth If you don’t want a chunky soup, blend everything and then push it through a sieve to get a silky smooth soup.

Substitutes

Swap the Cheese Cheddar works well as it’s strong, sharp and tangy. But, other cheese would work, too including Parmesan or Stilton.
Use Cauliflower This recipe works if you replace all or some of the broccoli with cauliflower. You don’t need to change anything.

Storage

In the Fridge To store leftover microwave broccoli and cheddar soup in the fridge, let it cool to room temperature, then transfer it to an airtight container for 3-4 days. Ensure the lid is securely fastened.

In the Freezer To freeze broccoli and cheddar soup, cool it to room temperature, then pour it into freezer-safe bags or containers, leaving some space for expansion. Seal tightly and label with the date before freezing for 3 months.

Tips

Garnish: You can easily mask the fact you cooked this entire soup in the microwave by garnishing it with toasted seeds, crumbled feta, a swirl or cream, crouton or a mix of the above.

Don’t Undercook the Broccoli: Undercooking the broccoli slightly will give the soup a slightly rough, coarse texture. You’re better off cooking it a little too much than not enough when making soup.