Broccoli Cheddar Soup

A smooth, velvety texture bound by melted cheese, dotted with tender broccoli florets. The aroma of melted butter and aged cheddar gives body to this thick broth that coats the spoon perfectly.

• Prep time: 15 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 535
• Protein: 24 g
• Carbs: 21 g
• Fat: 38 g

Ingredients

• 500 g Broccoli ( in small florets )
• 200 g Cheddar cheese ( grated )
• 50 g Minimum butter sweet ( in pieces )
• 1 piece Onion ( finely diced )
• 1 piece Carrot ( diced into brunoise )
• 30 g Wheat flour ( for the roux )
• 500 ml Whole milk
• 100 ml Cream
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Chicken broth ( warm )

Instructions

1. Preparing the garnish

   Cut the broccoli into small, even florets. Finely dice the onion and carrot into a brunoise for even cooking.

2. Sweat and dust

   Melt the butter in a pan. Add the onion and carrot, letting them soften without browning. Sprinkle with flour and stir for a minute to cook the starch.

3. Whisk in liquids

   Gradually pour in the broth and milk while whisking to avoid lumps. Bring to a simmer until the base thickens and becomes glossy.

4. Cooking the broccoli

   Submerge the broccoli florets into the mixture. Simmer on low heat until a knife tip enters the stems without resistance.

5. Binding with cheddar

   Remove from heat. Stir in the grated cheddar and cream. Mix gently until the cheese is completely melted and the soup is homogeneous. Season with salt, pepper, and nutmeg.

Chef's tips

• Never boil the soup after adding the cheese, or it may split and become grainy.
• For an even smoother texture, blend a small portion of the broccoli before adding the cheese.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat gently over low heat without boiling.