Sprout and Cheddar Soup

What goes great with our English Westminster Cheddar, I hear you ask? In the holiday season, it’s none other than the Brussel sprout! The Northern European-originating vegetable has been part of our Christmas dinner for centuries, and we know you can be partial to a handful of the green stuff too!

Mixed with our gorgeous cheddar cheese, this recipe for Brussel Sprout and Cheddar Soup is sure to be a heart-warmer this holiday!

And hey, it makes for the perfect seasonal treat if the kids left you with plenty of green leftovers!

  • Preparation and Cooking Time: 35 mins
  • Skill Level: Easy
  • Serves: 4
Sprout & Cheddar Soup Recipe


  • 2 medium onions
  • 2 garlic cloves
  • 280g (10oz) pre-cooked Brussels sprouts
  • 560ml (20 fl oz) vegetable stock
  • 4 tablespoons single cream
  • 85g (3oz) Westminster Sharp Cheddar cheese, plus extra to serve
  • a splash of olive oil (extra for drizzling)


  1. Let's get cooking:

    1. Finely chop your onions and toss into a pan of pre-heated oil, frying over a medium heat until soft (around 8-10 minutes)
    2. Whilst your onions are frying to perfection, finely chop half of the sprouts, cutting the rest into halves or quarters
    3. Crush the garlic!
    4. Add the garlic to the pan, stir-frying for approximately one minute
    5. Add the chopped sprouts and vegetable stock, covering with a lid
    6. Bring to the boil before taking the pan off the heat to cool
    7. It's now time to puree the soup! Then, stir in the cream, the remaining chunky sprouts, that all important Westminster Cheddar and some seasoning!
    8. Simmer for 2-3 minutes until the cheddar cheese has gorgeously melted
    9. It's ready! Drizzle over some olive oil and, you guessed it, scatter on some more cheese!