Broccoli cheddar soup
A recipe for creamy soup with broccoli, carrot and cheddar - with a touch of chilli, if you like.
Servings 4 servings
Calories 371kcal
Ingredients
- 50 g butter
- 1 large onion, finely chopped
- 2 cloves garlic, grated or crushed
- 3 tbsp plain flour
- 1 l vegetable stock - or chicken stock
- 100 ml cream, cooking cream or similar
- 400 g broccoli*
- 100 g carrots, cut into thin julienne strips*
- 100 g block cheddar, coarsely grated
- Salt and freshly ground pepper
- Chilli powder (optional) - to taste
To serve
- Bread croutons or suppehorn (soft Danish crescent rolls)
Instructions
- Melt the butter in a saucepan and sweat the onion and garlic until the onion is soft and translucent. Season with freshly ground pepper - and a little chilli powder, if using.The chilli gives the soup a lovely bit of heat.
- Sprinkle over the flour and cook, stirring, for about a minute, then whisk in the stock a little at a time - followed by the cream.Bring briefly to the boil, then let the soup simmer gently for about 5 minutes. You can prepare the vegetables in the meantime.
- Cut the broccoli into bite-sized florets. I usually use 2 heads of broccoli and only use the florets - I save the stalks for vegetable patties.But you can easily dice the stalk finely and use it too.
- Cut the carrots on a julienne grater, or with a julienne peeler - so you get fine, thin strips. The soup cooks only briefly, so it is important the pieces aren't too thick.Alternatively, you can buy ready-julienned carrots at the supermarket.
- Add the vegetables and cook for about 5-7 minutes - or until done to your liking.
- Stir in the cheddar until it melts, and season to taste with salt, freshly ground pepper - and more chilli, if you like.
- Serve with crisp bread croutons, suppehorn or similar.
Nutrition
Calories: 371kcal | Carbohydrates: 17g | Protein: 14g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 1246mg | Potassium: 627mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5730IU | Vitamin C: 93mg | Calcium: 275mg | Iron: 2mg