Creamy broccoli and Cheddar soup
This creamy and delicious broccoli and Cheddar soup only takes 30 minutes to make and is packed with wholesome vegetables. It’s the perfect bowl of comfort food.
La Motte invited me to develop a winter soup recipe to complement their 2022 La Motte Millenium. This red wine blend is both delicious and approachable, boasting a complex profile of dusty earthiness, alongside flavours of raspberry, mulberry, cinnamon spice, and a subtle hint of mint on the palate.
Believing that bread is the highlight of any soup experience (yes, I said it), I felt fortunate to enjoy this creamy soup paired with a La Motte Bakery’s ciabatta baguette. These artisanal loaves, baked in a wood-fired oven using natural sourdough ferments are among South Africa’s finest, crafted by master baker Markus Farbinger.
The base of this creamy broccoli soup is delicious on its own. I would happily eat it as is, or with added shredded chicken to get my protein up. Adding Mature Cheddar takes it to another more delicious and indulgent level.
Ingredients for Broccoli & Cheddar soup
Just a few ingredients
Tips & Tricks
- Cook this soup over a low heat to ensure it doesn’t burn.
- Use your own grated cheese vs any shop-bought shredded cheese as this often has a coating that makes it less easy to melt.
- Make sure you remove the bay leaf before blitzing the soup with a stick blender.
- This soup can be made in advance and reheated when you want to serve it.
- Broccoli Cheddar soup will freeze well.
Broccoli & Cheddar soup serving suggestions:
A loaf of crusty bread goes perfectly with this soup. Heat in the oven for 5 – 10 minutes to make it extra crisp and warm.
To make this soup a more hearty meal serve it with a grilled cheese sandwich or a toasted Cheddar cheese with buttery leeks. Pizza jaffles of braaibroodjie jaffles.
Sprinkle oven-baked croutons on the soup for added deliciousness.
A few of my favourite soup recipes:
My best roast butternut and sweet potato soup
A very delicious French onion soup recipe
Ingredients
- 40 grams salted butter
- 1 onion finely chopped
- 2 medium carrots peeled and finely chopped
- 3 cloves garlic minced
- 1 bay leaf optional
- 3 Tbsp flour
- 500 ml / 2 cups milk skim or full cream
- 2 tsp Dijon Mustard
- 1 medium head of broccoli approx. 400grams
- 625 ml / 2 ½ cups vegetable or chicken stock
- 1 Tbsp Chicken or vegetable bouillon powder or one stock cube
- 160 grams Mature Cheddar cheese grated or more as desired
- A sprinkle of chopped parsley optional
- Salt and pepper
Instructions
- Heat the butter in a medium pot and add the onion, carrots, and bay leaf. Sauté for about 4 minutes until softened.
- Add the garlic and cook for a minute.
- Add the flour to create a paste and cook for about a minute stirring constantly.
- Slowly add the mild in parts and stir until it’s well combined. Add the Dijon mustard to the now thickish sauce.
- Add the broccoli florets (and any chopped-up stems) and then add the stock and bouillon powder. Stir to combine. Put the lid on the pot and allow to simmer over a low heat for about 20 minutes and until the broccoli is cooked through.
- Using a stick blender blitz about half the soup leaving the other half with whole pieces of broccoli.
- Add the cheese and allow this to melt into the sauce and continue cooking for a minute or two. Check seasoning and adjust by adding salt and freshly ground pepper if necessary.
Notes
*This post is proudly sponsored by La Mottte
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