Broccoli cheddar soup
Broccoli cheddar soup, from above
VegUnited States

Broccoli cheddar soup

Broccoli in a velvety cheddar sauce that is technically soup. Nobody is complaining.

35 minTime
21 gProtein each
mildSpice
Bread bowl days2 chapters · 1 min read

Make it your way

Grandma's wayBroccoli and carrot in a cheddar roux soup.
The original
440kcalsame
21 gproteinsame
4 gfibresame
35minutessame

Broccoli cheddar soup.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Butter3 tbsp
Onion1, finely chopped
Maida (all-purpose flour, plain flour)¼ cup
Vegetable stock (vegetable broth)2 cups
Milk2 cups
Broccoli1 large head, small florets
Carrot1, julienned
Prepared mustard1 tsp, or a pinch of mustard powder
Nutmega grating
Cheddar cheese2 cups, grated
Salt¾ tsp
Black pepper½ tsp

Method

4 steps
  1. 1Melt butter, cook onion 4 minutes, then stir in the flour for 2 minutes.
  2. 2Slowly whisk in stock and then milk. Simmer, whisking, until it thickens.
  3. 3Add broccoli, carrot, mustard and nutmeg. Simmer 12 minutes.
  4. 4Take off the heat and stir in cheddar a handful at a time. Blend partly if you like it smoother. Season.
Serve it like this

Serve in a hollowed sourdough bread bowl or a deep mug, topped with a little extra cheddar and a crack of pepper. Hot.

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Make it a meal

What goes with Broccoli cheddar soup: a bread or rice, a side, something to drink and something sweet.

Bread or rice Sourdough bread360 min
Bread or rice Dinner rolls150 min
On the side Tuna salad10 min
On the side Carrot ginger soup35 min
A little snack Garlic bread20 min
A little snack Grilled cheese sandwich15 min
To drink Strawberry lemonade12 min
Something sweet Strawberry shortcake45 min
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