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finely chopped tender green broccoli pieces in thick creamy orange cheddar soup in an ordinary bowl, with no large potato chunks, carrot strips or garnish
Melissa Hart

Quick Broccoli Cheddar Soup

Plain instant potato flakes thicken this broccoli cheddar soup in minutes, leaving you free to focus on softening the broccoli and melting the cheese smoothly. They should contain potato, not a loaded mashed-potato seasoning mix. Chop the florets small enough to fit a spoon and use the peeled tender stems too, then take the pot off the burner before adding freshly grated cheddar; a rolling boil can turn a quick creamy dinner into a grainy one just as easily as it can in a longer recipe.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 1 small yellow onion finely diced
  • 1 garlic clove minced
  • 1 lb broccoli florets and peeled stems finely chopped
  • 3 cups low-sodium vegetable broth
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 1/3 cup plain instant potato flakes
  • 6 oz sharp cheddar freshly grated
  • 1 tsp Dijon mustard

Method
 

  1. Melt butter in a 4-quart pot over medium heat. Cook onion for 5 minutes, then garlic for 30 seconds.
  2. Add chopped broccoli, broth, salt and pepper. Bring to a simmer, cover and cook for 8 to 10 minutes until the broccoli is very tender.
  3. Stir in milk and heat gently for 2 minutes. Sprinkle in potato flakes while stirring, then simmer gently for 1 minute until lightly thickened.
  4. Switch off the heat and wait for bubbling to stop. Add cheddar in 4 small additions, stirring each one smooth before adding the next.
  5. Stir in Dijon and divide among 4 bowls, keeping small broccoli pieces visible throughout the soup.