Broccoli soup with cheese toasties

Broccoli soup with cheese toasties

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(11 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4
Use up any leftover cheese - blue, Cheddar, Red Leicester... - in these melty baked sandwiches with soup

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal464
  • fat19g
  • saturates10g
  • carbs42g
  • sugars3g
  • fibre4g
  • protein32g
  • salt2.28g
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  • 1 large potato, diced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1.2l chicken or vegetable stock
  • 400g broccoli, chopped into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

For the toasties

  • 7 slices bread
  • 175g cheese, grated - Cheddar, Red Leicester or any blue cheese
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 spring onion, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • few drops Worcestershire sauce


  1. Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.

  2. Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

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Comments (9)

Janine417's picture

Nice soup but I added an onion and a garlic clove, softened in a little oil at the start. Also only used 1L of stock and stirred through a tablespoon of herby Philadelphia at the end, very tasty!

Soupnut's picture

I added the onion and celery at the suggestion of someone below and it made broccoli soup much more interesting, thank you. I'll definitely make it again.

gillianmn's picture

Just made this for lunch tomorrow added a couple of tablespoons of mascarpone tastes wonderful and very cheap to make.

kyliepenn's picture

Simply delicious!

fatmrsgeorge's picture

A fabulous soup with only basic ingredients. I added an onion and a stick of celery softened in olive oil for five mins at the beginning. great fresh taste and low fat if you forget the cheesey stuff. I'll be making this again - especially with the slightly dry head of broccoli lingering at the bottom of the veggie drawer.

Frantic Flapjack's picture

This was soup was a lovely colour and surprisingly good for such a small amount of ingredients but unfortunately I added too much salt which made me extremely thirsty afterwards! The cheese toasties were good with it. Instead of putting them in the oven, I put them in a toastabag and popped them in the toaster.

inchgall's picture

This soup was ok but needed something else to it.

I added cream and left to cool ing the fridge. On re-heating i added Blue Cheese along with a helping of pepper. Made such a difference.

Toasties go well with it!

bethocallaghan's picture

The soup itself could do with pepping up a bit - you defo need the toasts with them which are very nice.

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