Creamy Broccoli and Cheese Soup | Easy Homemade Soup with Crunchy Croutons

Broccoli and cheese soup with croutons
Broccoli and cheese soup with croutons
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This broccoli and cheese soup is a great way to enjoy a delicious vegetable without even realising it — perfect for kids who aren’t keen on veg (like mine!). It’s the kind of comforting bowl that feels like a hug on a cold day, rich, creamy and packed with flavour.

Blending tender broccoli with a smooth, cheesy base makes it both nourishing and indulgent, while the homemade baked croutons add the perfect crunchy contrast on top.

Simple to make and wonderfully satisfying, it’s ideal for an easy lunch or a cosy weeknight dinner, and once you’ve tried it with the croutons, you’ll never want to skip them again.

Serving suggestions with Broccoli & Cheese Soup (with baked croutons)

  • Garlic bread or garlic baguette
  • Warm crusty bread or sourdough
  • Cheese toasties or grilled cheese
  • Ham and cheese sandwiches
  • Cheese scones or savoury muffins
  • Crispy bacon bits on top
  • Extra grated cheddar or parmesan
  • Spring onions or chives
  • A drizzle of chilli oil

Variations for a Creamy Broccoli and Cheese Soup

  • Broccoli & Cauliflower Soup — Swap half the broccoli for cauliflower to make the soup extra smooth and creamy.
  • Leek & Broccoli Soup — Sauté a sliced leek with the onion for a sweeter, more aromatic base.
  • Spinach Boost — Stir in a couple of handfuls of fresh spinach at the end for colour and added nutrients.
  • Pea & Broccoli Soup — Add 150g frozen peas for a brighter green colour and gentle sweetness.
  • Mustard‑Sharp Cheddar Soup — Add 1 tsp Dijon or English mustard to enhance the cheesy flavour.
  • Chilli Heat — Sprinkle in chilli flakes or add a dash of hot sauce for a spicy kick.
  • Blue Cheese Swirl — Stir in a tablespoon or two of blue cheese at the end for a bold, grown‑up twist.
  • Gruyère or Comté Soup — Swap the cheddar for Gruyère or Comté for a nutty, rich flavour.
  • Cream Cheese Enriched Soup — Add 2–3 tbsp cream cheese for extra silkiness and a slight tang.
  • Chicken & Broccoli Soup — Stir in shredded cooked chicken to make it more filling.
  • Ham or Gammon Soup — Add diced ham or leftover gammon for a smoky, savoury finish.
  • Crispy Bacon Topping — Scatter crispy bacon over the top for crunch and richness.
  • Toasted Nut Crunch — Add toasted almonds or hazelnuts for a nutty contrast.
  • Crispy Shallot Garnish — Top with fried shallots for sweetness and crunch
Broccoli and cheese soup with croutons

Broccoli and cheese soup with baked croutons

Creamy broccoli and cheese soup topped with crisp baked croutons, perfect for a warm, comforting lunch or easy weeknight dinner.
Print Recipe Pin Recipe
Cook Time 35 minutes
Course Lunch, Soup
Cuisine British
Servings 4 people

Equipment

  • Saucepan
  • Blender

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 large white potatoes, peeled and diced
  • 2 garlic cloves, crushed
  • 800 ml chicken stock (or vegetable stock)
  • 500 g broccoli, chopped up (about 2 whole ones, depending on the size)
  • 100 g cheddar cheese, plus a little extra for sprinkling
  • pinch of salt and pepper
  • Crispy bacon, cut into small pieces (optional)

Croutons

  • 2 slices of wholemeal or 50/50 bread
  • 2 tbsp olive oil
  • ¼ tsp garlic granules
  • ¼ tsp mixed herbs

Instructions
 

  • Heat the oil in a large saucepan.  If sprinkling bacon on the top, add a little oil to the frying pan and fry the bacon until crispy, remove from the pan and leave on some kitchen paper to soak up any grease.  In the same pan, add the onions, celery and potato and cook until the onions are soft.
  • Add the garlic and stir for another minute, add the stock and then season and stir, finally add the broccoli.
  • Bring to boil and then turn down to simmer until the vegetables are soft and allow to cool.
  • In the meantime make the croutons.  Preheat the oven to 225º. Cut the bread into small chunks and tip into a small mixing bowl.  Add the olive oil ensuring all the bread is covered.  Sprinkle the garlic and mixed herbs and stir until all combined.  Tip onto a baking tray and bake in the oven for approx 10mins or until crispy.
  • Pour the soup into a blender and blitz until smooth.  Return to the saucepan, heat the soup up, then reduce the heat to low and add the cheese to melt.
  • Pour the soup into a bowl, top with croutons, bacon and grated cheese and serve immediately.