Broccoli Cheddar Soup

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Broccoli Cheddar Soup

A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for those days when you need some extra nutritional punch.

Serves 6

Prep 5 mins

Cook 10 mins

Ingredients

Croutons

  • 150g The Good Grocer Collection Afternoon Bake Ciabatta, torn into little pieces (less than 2.5cm), roughly 3 cups total
  • 1/4 cup melted butter or olive oil
  • 1 1/2 tablespoons whole grain mustard
  • 1/4 teaspoon sea salt

Soup:

  • 2 tablespoons unsalted butter or olive oil
  • 1 shallot, chopped
  • 1 medium onion, chopped
  • 1 large potato, peeled and cut into ½ cm cubes (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 3 1/2 cups light, Urban Forager vegetable stock
  • 1 large head of broccoli cut into small florets
  • 2/3 cup freshly grated aged Cheddar, plus more for topping
  • 1 – 3 teaspoons whole grain mustard, to taste
  • smoked paprika, more olive oil
  • crème fraiche or sour cream (optional)
  • 1/2 teaspoon sea salt

Method:

  1. Preheat your oven to 180C degrees and place the torn bread in a large bowl. In a small saucepan heat the butter until it has melted. Whisk the mustard and salt into the butter and pour the mixture over the bread. Toss well, then turn the bread onto a baking sheet and bake for 10 – 15 minutes, or until the croutons are golden and crunchy. Toss them once or twice with a metal spatula along the way.
  2. While the croutons are toasting, melt the butter (or olive oil) in a large pot over medium-high heat. Stir in the shallots, onion, and a big pinch of salt. Sauté for a couple minutes. Stir in the potatoes, cover, and cook for about four minutes, long enough for them to soften up. Uncover, stir in the garlic, then the stock. Bring to a boil, taste to make sure the potatoes are tender, and if they are stir in the broccoli. Simmer just long enough for the broccoli to get tender throughout, 2 – 4 minutes.
  3. Immediately remove the soup from heat and puree with an immersion blender. Add half the cheddar cheese and the mustard (a little bit at a time) and salt. If you like a creamier soup, add a dollop of creme fraiche or sour cream. Add more water or stock if you feel the need to thin out the soup at all. Taste and add more salt if needed.
  4. Serve sprinkled with croutons, the remaining cheese, a drizzle of olive oil, and a tiny pinch of smoked paprika.

Recipe from 101 Cookbooks