Creamy Broccoli and Cheddar Soup Recipe
A thick, cheesy broccoli soup made with mature Cheddar, carrots and Dijon mustard. Ready in 30 minutes.
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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
A creamy, cheesy soup made with a butter and flour roux, broccoli, carrots and mature Cheddar. Half-blended for a thick base with pieces of broccoli throughout. Ready in 30 minutes.
Grate your own cheese. Pre-shredded cheese has a coating that prevents smooth melting.
Use a sharp, mature Cheddar for the strongest flavour. The better the cheese, the better the soup.
Add the cheese off the heat or on a very low flame to prevent it from splitting.
Do not skip the Dijon mustard. It adds a subtle sharpness that lifts the whole soup.
You can add shredded chicken to the finished soup for extra protein.
Storage: Keep leftover soup in an airtight container in the fridge for up to three days.
Reheating: Warm gently on the stove over a low heat, stirring frequently. Add a splash of milk or stock to loosen it as it thickens considerably once chilled. Do not boil, as this can cause the cheese to split.
Freezing: For the best results, freeze the soup before adding the cheese. It keeps for up to two months. Defrost overnight in the fridge, reheat gently on the stove, and stir in freshly grated Cheddar once warmed through.
Servings: 4