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.