Photo of Broccoli & cheddar soup by WW

Broccoli & cheddar soup

4 - 5
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
Homemade soups are a brilliant idea if you’re stuck for time – you can make a double batch and freeze some for later. This one is both flavoursome and filling, and makes a great lunch on a chilly day.


Calorie controlled cooking spray

4 spray(s)


1 large, chopped


2 clove(s), chopped

Potato(es), Raw

200 g, peeled and chopped

Vegetable stock cube(s)

1 cube(s), to make 1 litre

Broccoli, raw

350 g, broken into florets, stalk chopped

Wholegrain Mustard

3 teaspoons, level

Half Fat Cheddar Cheese

150 g, grated


  1. Heat a large, nonstick pan and mist with cooking spray. Add the onion and garlic and cook, covered, for 3-4 mins, until starting to soften. Stir in the potato and stock, then bring to the boil. Reduce the heat and simmer for 10 mins.
  2. Add the broccoli, and simmer, covered, for 10 mins until just tender. Remove from the heat, let cool slightly and blend using a hand-held stick blender.
  3. Return the pan to the heat, stir in the mustard and season with salt and freshly ground black pepper.
  4. Warm through and serve topped with the Cheddar.