This easy Jamie Oliver Broccoli Soup with Cheesy Soldiers is a quick, creamy, and nutritious meal that’s perfect for any day. Packed with tender broccoli, sharp Cheddar, and a hint of parsley, it’s topped with crispy cheesy soldiers for the ultimate comfort dish. I made this on a rainy lunch break and it absolutely hit the spot. (inspired by Jamie Oliver)

Ingredients Needed

400g (14oz) frozen broccoli
4 spring onions
1 tbsp (15ml) olive oil
20g (3 tbsp) mixed seeds (sunflower, pumpkin, linseeds, poppy)
1 large slice (100g/3.5oz) bread
80g (2.8oz) Cheddar cheese
1 organic vegetable stock cube
1 bunch (30g/1oz) flat-leaf parsley
Optional: Extra virgin olive oil for drizzling

How To Make Jamie Oliver Broccoli Soup & Cheesy Soldiers

Air-Fry the Veg: Add the frozen broccoli and trimmed, chopped spring onions to the air-fryer drawer. Drizzle with olive oil, season, and toss to coat. Air-fry at 200°C (400°F) for 15 minutes, shaking halfway.
Prep Cheesy Soldiers: Press seeds into the bread, drizzle with olive oil, and grate over half the Cheddar. Air-fry at 180°C (350°F) for 7 minutes until crisp. Slice into soldiers.
Make the Soup Base: Remove veg from air fryer. Add grated cheese, crumbled stock cube, most of the parsley, and 400ml boiling water. Blitz with a hand blender until smooth. Add more water if needed. Season to taste.
Final Heat: Return the soup to the air fryer drawer and heat at 180°C (350°F) for 5 minutes until piping hot.
Serve: Ladle into bowls or mugs, top with remaining parsley, drizzle with olive oil if using, and serve with the cheesy soldiers.

Why I Love This Recipe

It’s comforting and loaded with green goodness, but still feels like a treat thanks to those golden, crunchy cheesy soldiers. Fast, no-fuss, and full of flavor.

Recipe Tips

Don’t overcook broccoli — keep it bright and tender.
Grate cheese finely for smooth melting.
Adjust soup thickness with extra water as needed.
Watch the toast — crisp but don’t burn!

How To Store This Jamie Oliver Broccoli Soup & Cheesy Soldiers

At Room Temperature: Eat within 1 hour of serving.
In the Fridge: Store soup in a sealed container for up to 3 days.
In the Freezer: Freeze soup (not toast) for up to 3 months. Thaw overnight.
Reheating: Warm in a pot over medium-low for 5-7 minutes, adding water if needed.

FREQUENTLY ASKED QUESTIONS

Can I use fresh broccoli? Yes—just chop and use the same way, adjusting cook time if needed.
What if I don’t have an air fryer? Roast broccoli and toast bread in the oven at the same temps and times.
Can I make this vegan? Swap Cheddar for vegan cheese and use dairy-free stock.
Is this kid-friendly? Totally! The cheesy soldiers are a fun way to get kids into soup.

Nutrition Facts

Serving Size: 1 bowl (2 cups) (481g)

Calories: 487
Total Fat: 27.9g
Saturated Fat: 10.9g
Total Carbohydrate: 33.4g
Dietary Fiber: 9.1g
Sugars: 6.4g
Protein: 25.9g

Try More Jamie Oliver Recipes:

Jamie Oliver Broccoli Soup & Cheesy Soldiers

Course: Air Fryer Recipes, Appetizers, Soups

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

487

kcal

Creamy, cheesy, and packed with greens—this quick broccoli soup pairs perfectly with crispy, golden cheesy soldiers for a comforting, satisfying meal that’s as fun to eat as it is nourishing.

Ingredients

Broccoli, spring onions
Olive oil, mixed seeds
Bread, Cheddar cheese
Stock cube, parsley

Directions

Air-fry broccoli and onions.
Toast bread with seeds and cheese.
Blitz cooked veg with stock, cheese, parsley, and water.
Reheat soup and serve with cheesy soldiers.