Across the country, families seek simple bowls that steady the mood and trim bills. One green classic has slipped back into the spotlight, thicker, silkier and far less pricey than a delivery. It brings colour to grey evenings and keeps hands busy for just a short stretch.
Autumn’s velvety bowl everyone talks about
This broccoli, cream and cheddar soup leans into the season with a smooth texture and a clean vegetable note. The cheddar melts in for richness, while a small potato adds body without heaviness. The colour stays bright, the flavour stays gentle, and the steam rises like a signal to gather.
Six core ingredients, one pot, four hearty bowls, and a finish that feels more weekend than weeknight.
What you need in the pot
- 800 g broccoli, cut into florets and stalk diced
- 1 medium yellow onion, sliced
- 1 large floury potato (about 200 g), peeled and cubed
- 1 litre hot vegetable stock
- 200 ml double cream
- 100 g mature cheddar, freshly grated
- A small knob of butter, plus salt and black pepper
Keep the cheddar for the end. Off the heat, it melts cleanly and binds the soup without graininess.
From pan to bowl: the fast method
Cook it bright
Bring the stock to a gentle simmer in a wide pot. Add onion, potato and broccoli stalk. Cook uncovered for 5 minutes, then add the florets. Simmer for 10–12 minutes until tender, not slumped. For emerald colour, lift the veg out with a slotted spoon and briefly rinse under very cold water, then return to the pot.
Blend it smooth
Take the pot off the heat. Add the cream. Use a stick blender for a silky finish, or a blender jug in batches. Return to a low flame. Stir in the cheddar until it dissolves. Season boldly with freshly ground black pepper and enough salt to lift the sweetness of the broccoli.
- Step 1: Heat stock and butter; add onion and potato.
- Step 2: Simmer uncovered; add broccoli florets after 5 minutes.
- Step 3: Check tenderness at 10–12 minutes; keep some small florets aside for garnish.
- Step 4: Off the heat, add cream; blend until glossy.
- Step 5: Stir in cheddar to finish; adjust seasoning.
- Step 6: Ladle hot into warm bowls; garnish for texture.
Uncovered simmering keeps sulphurous notes at bay and protects that vivid green you want on the table.
Two flavour detours that change the mood
Goat’s cheese and toasted almonds
Swap the cheddar for 120 g soft goat’s cheese. Blend it in with the cream for a rustic tang. Scatter a handful of flaked almonds, toasted in a dry pan, over each bowl. The crunch balances the velvet and gives a nutty lift that suits damp, blustery evenings.
Coconut milk, lime and ginger
Use a 400 ml tin of coconut milk in place of cream. Add 1 teaspoon grated fresh ginger during the simmer. Finish with the finely grated zest of one lime and a squeeze of juice. The bowl turns lighter, aromatic and lively without losing the tender, green comfort of broccoli.
Make it look like a treat
Serve in small enamel cocottes or deep soup plates. Add a few reserved broccoli florets, a thread of hazelnut oil or extra-virgin olive oil, and a sprinkle of parsley. For crunch, add pan-toasted croutons, crisp streaky bacon shards or a few chopped roasted hazelnuts.
Keep, reheat and repurpose safely
Cool the soup quickly, then store in an airtight container in the fridge for up to three days. Reheat gently until steaming, not boiling, and loosen with a splash of water or milk if it thickens. For the freezer, portion and chill fully before freezing; use within two months, thaw in the fridge and reheat until piping hot.
- Gratin shortcut: pour leftover soup into a shallow dish, top with breadcrumbs and extra cheese, bake until golden.
- Cold mini glasses: serve well-chilled in shot glasses with a pinch of smoked paprika for a canapé.
- Pasta night: reduce leftover soup in a pan and toss through hot pasta with peas and lemon zest.
What it costs and how it compares
At typical supermarket prices, this pot lands far below a takeaway. The numbers shift by shop and region, but the ballpark shows strong value.
| Ingredient | Quantity | Approx unit price | Approx cost used |
|---|---|---|---|
| Broccoli | 800 g | £2.20 per kg | £1.76 |
| Onion | 1 medium | £1.00 per kg | £0.10 |
| Potato | 200 g | £1.20 per kg | £0.24 |
| Vegetable stock | 1 litre | £0.06 per cube | £0.12 |
| Double cream | 200 ml | £1.10 per 300 ml | £0.73 |
| Mature cheddar | 100 g | £5.50 per kg | £0.55 |
| Butter, seasoning | — | — | £0.10 |
| Total | serves 4 | — | £3.60 (about 90p per bowl) |
Prices are approximate and vary by retailer and season. Even with energy costs for a short simmer, the bowl stays frugal and far cheaper than a delivery pie or curry.
Texture, nutrition and swaps
Broccoli brings fibre and vitamin C, while potato lends thickness without flour. Cream and cheddar add calcium and a richer mouthfeel. Fancy a lighter take? Use 150 ml semi-skimmed milk plus 50 ml cream, or swirl in 100 g thick yoghurt at the end, off the heat. For extra protein, add a ladle of cooked white beans before blending. For gluten-free croutons, use toasted polenta cubes or roasted chickpeas.
Timing, yield and good pairings
This quantity feeds four as a main with bread, or six as a starter. A 25-minute window covers prep and cooking if you cut while the stock warms. Pair with soda bread, a baked potato, or a sharp apple and celery salad. Pack leftovers in a wide-neck flask; it travels well and keeps its silkiness until lunchtime.
Simmer for 10–12 minutes, blend glossy, then finish with 100 g cheddar and a good grind of pepper.
If you fancy a weekend project, make a double batch and freeze in flat pouches for quick midweek meals. Rotate the finishers—almonds today, bacon crumbs tomorrow, a squeeze of lemon or a pinch of chilli flakes next time. Small changes keep the bowl fresh while the base stays dependable through the colder months.
