Cook and Scale
Broccoli Cheddar Soup
4 servings · 45 min total
A rich, creamy soup of tender broccoli in a velvety cheddar base. Cosy, family-friendly, and made for dunking crusty bread.
Ingredients
- 50 g butter
- 1 onion, chopped
- 3 garlic, minced
- 1 carrot, grated
- 3 tbsp wheat flour
- 7 dl vegetable stock
- 3 dl milk
- 600 g broccoli, cut into florets
- 200 g cheddar, grated
- ¼ tsp ground nutmeg
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Soften the vegetables — Melt the butter in a pot and soften the onion and grated carrot for 6 minutes, then add the garlic.
- 2.
Make the roux base — Stir in the flour and cook for 2 minutes, then gradually whisk in the stock and milk until smooth.
- 3.
Simmer the broccoli — Add the broccoli florets, season, and simmer for 15 minutes until very tender.
- 4.
Blend for texture — Blend about half the soup for a creamy but chunky texture, then return it to the pot.
- 5.
Melt in the cheese — Over low heat, stir in most of the cheddar and the nutmeg until melted. Serve topped with the remaining cheese.