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!
chopped into florets
diced
grated
minced
melted
grated
crispy
Chop the broccoli into florets, grate the carrot, dice the onion, and mince the garlic cloves.
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.
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.
Add the broccoli florets to the simmering soup. Let it simmer for 12 minutes, or until the broccoli is tender.
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.
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.
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.
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.