Hello, lovely readers!
Today, I’m bringing you a warm and cozy recipe straight from my kitchen to yours—a deliciously comforting Cheddar and Broccoli Soup with Crusty Homemade Bread. This delightful dish is perfect for those chilly evenings when you want nothing more than something hearty and soul-soothing.
I’ve always believed that good food has the magical ability to cheer you up and bring people together, and this soup is no exception. Whether you’re curled up on the couch with a good book or gathered around the table with family, a bowl of this creamy, cheesy goodness is sure to hit the spot.
**A Little History and Inspiration**
Cheddar and broccoli is such a classic combination, and it’s one of those pairings that never disappoints. The richness of sharp cheddar melts beautifully into the soup, while the freshness of broccoli brings a lovely, verdant touch. It’s a match made in culinary heaven! Often when the weather in the UK turns nippy, I find myself craving something wholesome that hugs you from the inside out.
**Let’s Talk Ingredients**
For this recipe, you’ll need fresh broccoli florets, a medium onion, garlic, a carrot, some good sharp cheddar cheese, whole milk, and vegetable broth. Each ingredient plays a role in building that layered flavor profile we’re after here. And of course, no good soup would be complete without some crusty bread on the side to soak up all that creamy goodness.
**The Method to the Magic**
Making this soup is easier than you might think. You’ll start by sautéing your onions and garlic until they’re fragrant and translucent—this is the aromatic base that forms the foundation of our dish. Then, in go the broccoli and grated carrot for a bit of savory sweetness and crunch. It’s all about creating depth and balance.
To thicken the soup, we make a simple roux by sprinkling in some flour before stirring in the vegetable broth. This gives the soup that coveted creamy texture. Blending the mixture ensures it’s silky smooth, and adding the milk and cheese at the end makes it irresistibly rich.
**The Bread—An Optional, But Highly Recommended Sidekick**
If you’re feeling particularly adventurous, or just plain hungry, bake up a loaf of crusty bread to accompany your soup. Freshly baked bread has a way of making any meal feel extra special, plus it’s perfect for dunking. Trust me, you won’t regret it!
**Time to Enjoy**
With everything ready, ladle your piping hot soup into bowls, serve it with slices of your warm, crusty bread, and enjoy. There’s something so incredibly satisfying about that first spoonful—the smooth texture, the savory cheesiness, the slight bite of broccoli. It’s simple, comforting, and utterly heartwarming.
I hope you find as much joy in making and eating this soup as I have. It’s these little moments—sharing a homemade meal, savoring comforting flavors—that make life beautifully rich and delicious.
Until next time, happy cooking!
Warmest wishes,
Al
Ingredients
– 1 tbsp unsalted butter
– 1 medium onion, finely chopped (150g)
– 2 cloves garlic, minced
– 4 cups fresh broccoli florets (300g)
– 1 medium carrot, grated (100g)
– 3 cups vegetable broth (720ml)
– 2 cups whole milk (480ml)
– 2 cups grated sharp cheddar cheese (200g)
– 3 tbsp all-purpose flour
– 1/2 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
– 1 loaf crusty bread (optional)
Method
1. **Prepare Ingredients:**
– Finely chop the onion and mince the garlic.
– Cut the broccoli into small florets and grate the carrot.
2. **Sauté Vegetables:**
– In a large pot, heat 1 tbsp unsalted butter and 1 tbsp olive oil over medium heat.
– Add the finely chopped onion and sauté for 5-7 minutes until translucent.
– Add the minced garlic and sauté for an additional 1-2 minutes.
3. **Cook Vegetables:**
– Add the broccoli florets and grated carrot to the pot. Cook for 3-5 minutes, stirring occasionally.
4. **Create Roux:**
– Sprinkle 3 tbsp all-purpose flour over the cooked vegetables. Stir well to coat evenly and cook for 2 minutes to eliminate the raw flour taste.
5. **Add Liquids:**
– Gradually pour in 3 cups vegetable broth while stirring continuously to avoid lumps.
– Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, until the broccoli is tender.
6. **Blend the Soup:**
– Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender in batches, then return it to the pot.
7. **Add Milk and Cheese:**
– Stir in 2 cups whole milk and 1/2 tsp paprika, and wait until the soup is gently simmering.
– Gradually add 2 cups grated sharp cheddar cheese, stirring constantly until fully melted and incorporated.
8. **Season and Serve:**
– Season the soup with salt and pepper to taste.
– Serve hot with slices of crusty homemade bread.
9. **Optional Homemade Bread:**
– Preheat oven to 220°C (425°F).
– Bake 1 loaf of crusty bread for 10-12 minutes or until lightly golden and warm.
Enjoy your comforting cheddar and broccoli soup with a side of warm, crusty bread!
