Main
Broccoli Cheddar Soup
45 minServes 6Nutri-Score C€€
C
45 min
45 minBroccoli Cheddar Soup
what you need
Ingredients
carrots (peeled, ends trimmed, grated)Produce2 pieces
yellow onions (diced)Produce2 pieces
garlic (minced)Produce3 pieces
butter (for the pot)Dairy60 g
flour (for the roux)Pantry45 g
broth (to deglaze and simmer)Pantry1 litre
broccoli (cut into florets)Produce700 g
cream (added after the vegetables are tender)Dairy240 ml- cheddar cheese (shredded)Dairy200 g
- Colby Jack cheese (shredded)Dairy150 g
- smoked Gouda (shredded)Dairy100 g
bacon (cooked and crumbled, for topping)Meat100 g
salt (to taste)Spices5 g
black pepper (to taste)Spices2 g
per serving
Nutrition
386kcal
- Carbs
- 15 g
- Proteins
- 16 g
- Fat
- 29 g
what you’ll use
Tools
Stockpot
Grater
Frying pan
Ladle
step by step
Method
- Step 1
Prepare the vegetables
- Peel the carrots, trim the ends and grate them.
- Dice the yellow onions and mince the garlic.
- Shred the cheddar, Colby Jack and smoked Gouda.
- Step 2
Cook the bacon
- Cook the bacon in a frying pan until crisp.
- Crumble it and set aside for topping.
- Step 3
Start the base
- Melt the butter in a pot with the onions and garlic.
- Cook down until softened and fragrant.
- Step 4
Make the roux and deglaze
- Add the flour and stir to form a roux.
- Deglaze with the broth, stirring to loosen everything.
- Step 5
Simmer the vegetables
- Add the broccoli and carrots.
- Bring to a boil, then lower the heat to low and simmer until the broccoli is tender.
- Step 6
Add cream and cheese
- Pour in the cream and let the soup thicken.
- Add the cheeses and seasonings, stirring until melted and combined.
- Step 7
Serve
- Ladle the soup into bowls.
- Top with the crumbled bacon and serve.
most cooked first