Cherry & Dennis Helper Habitat

Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Total time: 37 min
Yield: 4 servings
Ingredients: 500 g broccoli; 1 piece carrot; 1 piece onion; 2 clove garlic; 800 ml vegetable stock; 250 ml milk; 180 g Cheddar cheese; 30 g unsalted butter; 2 tbsp all-purpose flour; 1 tsp salt; 0.25 tsp Black pepper

西蘭花車打芝士湯

Total time: 37 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Broccoli and carrot simmer until tender, are partly blended, then finished with cheddar for a smooth family soup.

Ingredients

Main ingredients

500 g broccoli
1 piece carrot
1 piece onion
2 clove garlic

Stock

800 ml vegetable stock

Sauce

250 ml milk
180 g Cheddar cheese

Seasoning

30 g unsalted butter
2 tbsp all-purpose flour
1 tsp salt
0.25 tsp Black pepper

Broccoli Cheddar Soup ingredient overview

Tools

knife
cutting board
vegetable peeler
pot
wooden spoon
immersion blender
grater
ladle
measuring cup
serving bowl

Steps

Step 1

Cut the ingredients

Wash 500 g broccoli and cut small florets; finely dice the carrot and onion and mince 2 garlic cloves.

Step 2

Prepare the ingredients

Grate 180 g Cheddar finely and reserve it for adding off the heat.

Step 3

Heat the pan

Melt 30 g unsalted butter in a heavy soup pot over medium-low heat for about 1 minute without browning.

Step 4

Sauté

Add onion, garlic and carrot; cook over medium heat for 5 minutes until the onion is translucent.

Step 5

Mix evenly

Sprinkle in 2 tbsp flour and stir constantly over medium-low heat for 1 minute until no dry flour remains.

Step 6

Add the ingredients

Pour in 800 ml vegetable stock gradually while stirring, loosening the roux from the base until lump-free.

Step 7

Simmer gently

Add broccoli, bring to a boil, then simmer for 12 minutes until a fork pierces the stems.

Step 8

Blend until smooth

Turn off the heat and let vigorous bubbling stop. Fully submerge an immersion blender, blend in short pulses to the desired texture, and stop it before lifting.