Broccoli Cheddar Soup
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Broccoli cooks in a butter-and-flour roux loosened with milk and chicken stock, then the heat drops to its lowest setting and the cheddar melts in a handful at a time.
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Served as is, the florets stay chunky; blend half and small bits remain in the cream. It also goes into hollowed-out bread bowls.
Ingredients
Instructions
- 1
Separate 300g broccoli into small florets 2-3cm in size.
Slice the stalks into 1cm thick pieces to use as well. Finely dice 100g onion.
- 2
Melt 30g butter in a pot over medium heat.
Add the onion and cook for 5-6 minutes, stirring occasionally, until translucent and beginning to turn lightly golden at the edges.
- 3
Sprinkle in 30g flour and stir continuously with a wooden spoon for 1 minute until the roux turns a light golden color and the raw flour smell disappears.
- 4
Pour in 500ml milk in 4-5 additions, whisking vigorously each time to eliminate lumps, then stir in 300ml chicken stock.
Add the broccoli, reduce to low heat, and simmer uncovered for 12-14 minutes until the broccoli is completely tender.
- 5
Reduce the heat to its lowest setting.
Add all 220g grated cheddar gradually, stirring until it melts. The soup is ready when the cheese is fully melted and the surface is glossy.
- 6
Season with 0.7 teaspoon salt.
Serve as is for pieces of broccoli, or blend only half with an immersion blender for a smoother soup that still has texture.
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