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Broccoli cheddar soup in a ceramic bowl

Broccoli Cheddar Soup

A creamy broccoli soup with carrots and sharp cheddar, served with crusty bread. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g broccoli cut into small florets
  • 1 onion finely chopped
  • 1 carrot grated
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 600 ml vegetable broth
  • 300 ml whole milk
  • 180 g sharp cheddar freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Heavy saucepan
  • 1 Whisk
  • 1 Potato masher

Method
 

  1. Melt butter in a heavy saucepan over medium heat. Cook the onion for 5 minutes until softened.
  2. Stir in flour and cook for 1 minute. Gradually whisk in the broth and milk until smooth.
  3. Add broccoli and carrot. Bring to a gentle simmer and cook for 15–18 minutes until the broccoli is tender, stirring occasionally.
  4. Mash some of the broccoli with a potato masher for a thicker texture, leaving plenty of pieces.
  5. Remove the pan from the heat. Add cheddar a handful at a time, stirring until melted.
  6. Season with salt and pepper and serve warm with bread.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Keep the heat gentle after adding milk. Add cheese off the heat to reduce the chance of a grainy soup.