Broccoli Cheddar Soup

thick sharp-cheddar broccoli soup

Makes 2 quarts · 453 kcal per serving

Ingredients

• 500 g broccoli
• 500 g vegetable stock
• 300 g milk
• 275 g cheddar cheese
• 150 g heavy cream
• 125 g onion
• 90 g carrot
• 60 g butter
• 50 g all purpose flour
• 15 g garlic
• 6 g salt
• 2 g black pepper

Method

1. 1. Make a roux with the butter and flour, then whisk in the milk, cream, and stock and bring to a gentle simmer.
2. 2. Add the onion, carrot, garlic, and broccoli; cook until tender, ~20 min.
3. 3. Off the heat, stir in the grated cheddar a handful at a time until melted; season.
4. 4. Blend partially for a smoother soup if desired.

Notes

Freshly grated cheddar melts smoother than pre-shredded.