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. You can easily adjust the ingredients with what you have on hand!
Ingredients Needed
- 400g (14oz) frozen broccoli
- 4 spring onions
- 1 tablespoon (15ml) olive oil
- 20g (3 tablespoons) 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 Broccoli Soup & Cheesy Soldiers
- Air-fry the broccoli and spring onions: Remove the shelf from the large air-fryer drawer, add the frozen broccoli, then trim and roughly chop the spring onions. Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper, and toss well. Cook at 200°C (400°F) for 15 minutes, or until the broccoli is soft, shaking the drawer occasionally.
- Prepare the cheesy soldiers: Press the mixed seeds into the surface of the bread with your fingertips, drizzle with 1 teaspoon of olive oil, and grate a layer of Cheddar cheese over the top. Place in the small air-fryer drawer and cook at 180°C (350°F) for 7 minutes or until golden and crisp. Slice into soldiers.
- Make the soup base: Once the broccoli is cooked, remove the drawer from the air fryer. Grate in the remaining cheese, crumble in the stock cube, tear in most of the parsley (stalks and all), and pour over 400ml (1 2/3 cups) of boiling water. Blitz with a hand blender until smooth, adding more water if needed. Season to taste.
- Final cooking and serving: Return the drawer to the air fryer and cook for 5 minutes at 180°C (350°F), or until the soup is piping hot. Serve in mugs or bowls, garnish with the remaining parsley, and drizzle with extra virgin olive oil if desired. Enjoy with the cheesy soldiers on the side.
Recipe Tips
- Don’t overcook the broccoli: Aim for soft but not mushy broccoli to keep the texture and flavor perfect for the soup.
- Grate the cheese finely: Grating the cheese finely will help it melt smoothly into the soup, creating a creamy consistency.
- Adjust soup thickness with water: If your soup is too thick, add extra water a little at a time until you reach your desired consistency.
- Toast the bread just right: Keep an eye on the bread while air-frying to ensure the cheesy soldiers are golden and crispy without burning.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover broccoli soup cool to room temperature before transferring it to an airtight container. Store it in the fridge for up to 3 days.
- Freeze: If freezing, cool the soup to room temperature first, then place it in a freezer-safe container. It will be kept in the freezer for up to 3 months. To thaw, let it defrost in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium-low heat for about 5-7 minutes, stirring occasionally. Add a splash of water if needed to adjust the consistency, and heat until hot.
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 Smoked Haddock Corn Chowder
- Jamie Oliver Lamb Soup
- Jamie Oliver Asparagus Soup
- Jamie Oliver Green Pea Soup
Jamie Oliver Broccoli Soup & Cheesy Soldiers
Description
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. You can easily adjust the ingredients with what you have on hand!
Ingredients
Instructions
- Air-fry the broccoli and spring onions: Remove the shelf from the large air-fryer drawer, add the frozen broccoli, then trim and roughly chop the spring onions. Drizzle with 1 tablespoon of olive oil, season with sea salt and black pepper, and toss well. Cook at 200°C (400°F) for 15 minutes, or until the broccoli is soft, shaking the drawer occasionally.
- Prepare the cheesy soldiers: Press the mixed seeds into the surface of the bread with your fingertips, drizzle with 1 teaspoon of olive oil, and grate a layer of Cheddar cheese over the top. Place in the small air-fryer drawer and cook at 180°C (350°F) for 7 minutes or until golden and crisp. Slice into soldiers.
- Make the soup base: Once the broccoli is cooked, remove the drawer from the air fryer. Grate in the remaining cheese, crumble in the stock cube, tear in most of the parsley (stalks and all), and pour over 400ml (1 2/3 cups) of boiling water. Blitz with a hand blender until smooth, adding more water if needed. Season to taste.
- Final cooking and serving: Return the drawer to the air fryer and cook for 5 minutes at 180°C (350°F), or until the soup is piping hot. Serve in mugs or bowls, garnish with the remaining parsley, and drizzle with extra virgin olive oil if desired. Enjoy with the cheesy soldiers on the side.
Notes
- Don’t overcook the broccoli: Aim for soft but not mushy broccoli to keep the texture and flavor perfect for the soup.
- Grate the cheese finely: Grating the cheese finely will help it melt smoothly into the soup, creating a creamy consistency.
- Adjust soup thickness with water: If your soup is too thick, add extra water a little at a time until you reach your desired consistency.
- Toast the bread just right: Keep an eye on the bread while air-frying to ensure the cheesy soldiers are golden and crispy without burning.
Jamie Oliver Broccoli Soup & Cheesy Soldiers