Creamy Broccoli & Cheddar Soup

45 min · Easy · Serves 1

455 kcal per serving · 20g protein

A comforting, velvety soup packed with fresh broccoli and sharp mature Cheddar. Partially blended for the perfect balance of smooth texture and chunky bites.

Ingredients

• ⅓ head Broccoli
• 40 g Mature Cheddar
• 125 ml Milk
• 10 g Salted butter
• 156 ml Vegetable stock
• 10 g All-purpose flour
• 1 clove Minced garlic
• 5 g Fresh parsley
• 5 ml Dijon mustard
• 1 g Black pepper
• 1 leaf Bay leaf
• Onion × ½
• 2 g Salt
• Carrots × ½
• Vegetable bouillon cube × ½

Method

1. Sauté Base

   

   In a large pot over medium heat, sauté — gently fry, stirring often — the onion, carrots, and bay leaf in butter for 6-7 minutes until softened. Stir in minced garlic for 1 minute, until fragrant.

2. Thicken

   

   Stir in flour to create a paste, then slowly whisk in milk and Dijon mustard until thickened — thick enough to coat the back of a spoon.

3. Simmer

   

   Add broccoli florets, stock, and bouillon. Cover and simmer over low heat for 20 minutes until broccoli is tender.

4. Remove the bay leaf

   

   Remove the bay leaf, then blitz about half the soup with a stick blender.

5. Stir in the grated Cheddar

   

   Stir in the grated Cheddar until melted. Season with parsley, salt, and pepper.

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