My secret ingredient for a vibrant Broccoli Cheddar Soup that's super tasty and ready in 25 mins!

Presenter / Channel

Not specified in the subtitles. (Video title provided: “My secret ingredient for a vibrant Broccoli Cheddar Soup that’s super tasty and ready in 25 mins!”)

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Ingredients (with quantities/substitutions mentioned)

• 1 tbsp oil
• 1 large onion, chopped (subtitles show “on on”)
• Broccoli: 2 medium heads, ~450 g (1 lb) total, chopped
• Hot stock: 720 ml (3 cups) hot vegetable or chicken stock (either)

Seasonings

• 1/4 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp salt

Secret ingredient / color booster

• 100 g (2 heaped cups) chopped kale

Cheese + cream

• 200 g (~2 cups) mature grated cheddar
• 60 ml (~1/4 cup) double or heavy cream

Optional serving (as suggested)

• Swirl of cream
• Black pepper sprinkle
• Crusty buttered toast

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Equipment / Preparation

• Large saucepan
• Hand blender (careful blending step)
• Ladle and bowls for serving

Technique cues

• Onion is fried first.
• Broccoli is cooked until tender; kale is then briefly wilted.
• Soup is blended until smooth before adding cheese/cream.

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Step-by-step method (timing/heat/technique)

1. Heat oil in a large saucepan over medium heat.
2. Sauté onion: add chopped onion and fry gently for 4–5 minutes until it starts to soften.
3. Add broccoli + stock: stir in broccoli (~450 g), then pour in 720 ml hot stock.
4. Season: add garlic powder, black pepper, and salt; stir.
5. Simmer:
   • Bring to a boil, then simmer gently for 15 minutes.
   • Push broccoli down so it’s under the liquid.
6. Add secret ingredient (kale):
   • Stir in 100 g chopped kale.
   • Push kale down so it’s close to the water for steaming.
   • Cook for about 1–2 minutes, just until it wilts.
   • Note: even if it seems like there’s not enough liquid, it’s intended to become thick.
7. Blend: remove from heat and carefully blend with a hand blender until smooth.
8. Finish with cheese + cream:
   • Return to heat.
   • Add 200 g mature cheddar and 60 ml double/heavy cream.
   • Stir and heat until the cheese is melted.
9. Serve: ladle into bowls and top with:
   • Swirl of cream
   • Sprinkling of black pepper
   • Optional: crusty buttered toast

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Chef tips / common pitfalls

• If the soup seems like it has not enough liquid after adding kale, don’t worry—the recipe is meant to be thick.
• Blend until smooth before adding cheese and cream for a consistent texture.
• The kale is used to boost color and nutritional impact (“secret ingredient”).

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Variations mentioned

• Stock choice: vegetable or chicken stock (either works)
• Serving suggestion: with crusty buttered toast
• Related soups referenced (not part of this recipe): roasted vegetable soup, leaking potato soup (subtitle text as given)

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Sources referenced

None stated in the subtitles.