Creamy Broccoli and Cheddar Soup
Warm your soul with this incredibly comforting and cheesy broccoli and cheddar soup! Packed with nutritious broccoli and carrots, this soup is not only delicious but also a fantastic way to get your vitamins. It's so rich and creamy, you'll want to make it again and again!
Ingredients
broccoli250 gchopped into florets
carrot1 wholegrated
garlic cloves2 cloveminced
butter14 gmelted
plain flour8 g
chicken stock800 ml
worcestershire sauce15 ml
dijon mustard1 tsp
double cream75 ml
mature cheddars100 ggrated
salt1 pinch
black pepper1 pinch
bacon80 gcrispy
white onion1 wholediced
Instructions
Chef's Tips
For a vegetarian version, simply swap chicken stock for vegetable stock and omit the bacon.
If you prefer a completely smooth soup, blend the entire batch after the broccoli has cooked.
To add a touch of spice, include a pinch of red pepper flakes when sautéing the aromatics.
Prepare the Vegetables
Chop the broccoli into florets, grate the carrot, dice the onion, and mince the garlic cloves.
Sauté Aromatics
In a large pan, melt the butter over medium heat. Add the diced onion, minced garlic, grated carrot, and a pinch of salt. Cook for 8 minutes, stirring occasionally, until the vegetables have softened.
Thicken the Soup Base
Stir in the plain flour and cook for 1 minute, ensuring it's well combined with the vegetables. Slowly whisk in the chicken stock until the mixture is smooth and lump-free. Bring to a gentle simmer.
Cook the Broccoli
Add the broccoli florets to the simmering soup. Let it simmer for 12 minutes, or until the broccoli is tender.
Blend a Portion of the Soup
Carefully remove about a quarter of the soup from the pan and blend it until smooth using a hand blender or a regular blender. Return the blended portion to the pan. This step helps to thicken the soup and create a creamy texture while still leaving some broccoli florets whole.
Finish with Cream and Cheese
Remove the pan from the heat. Stir in the double cream, grated mature cheddar, Dijon mustard, and Worcestershire sauce. Continue stirring until the cheese has completely melted and the soup is smooth and creamy.
Serve
Ladle the hot soup into bowls. Garnish with a sprinkle of black pepper, crispy bacon pieces, and a little extra grated cheddar cheese. Serve immediately.
