Cheesy broccoli soup

Name: Cheesy broccoli soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 1 tbsp Essential Unsalted Butter; 1 onion (about 250g), finely chopped; 1 large carrot (about 150g), grated; 1 large head Essential Broccoli (about 500g), 175g florets separated; 900 ml chicken or vegetable stock, made with a cube; 100 g Castello Tickler Mature Cheddar, grated; 100 ml Essential Whole Milk; 25 g pack basil, leaves picked

Winter calls for soup, and this veg-rich, cheesy delight can’t help but please. Any leftovers will freeze well, too.

4.5 out of 5 stars(14) Rate this recipe

Serves4
CourseLunch
Prepare10 mins
Cook25 mins
Total time35 mins

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1 tbsp Essential Olive Oil
1 tbsp Essential Unsalted Butter
1 onion (about 250g), finely chopped
1 large carrot (about 150g), grated
1 large head Essential Broccoli (about 500g), 175g florets separated
900ml chicken or vegetable stock, made with a cube
100g Castello Tickler Mature Cheddar, grated
100ml Essential Whole Milk
½ x 25g pack basil, leaves picked

In a large saucepan, heat the oil and butter over a medium-high heat. Add the onion with a pinch of salt and fry for 2 minutes. Add the carrot and fry for 2 minutes more.
Meanwhile, set aside the 175g broccoli florets. Roughly chop the remaining broccoli (florets and stalks) into small pieces and add to the pan, frying for 2-3 minutes. Add the stock, bring to the boil, then lower to a simmer for 5-7 minutes. Take off the heat and stir in 80g cheese and the milk. Roughly chop ¾ of the basil and add to the pan. Blend with a stick blender or in a freestanding blender; season and return to the pan.
Cut the reserved broccoli florets into small pieces. Add to the soup pan and simmer gently for 5-7 minutes or until the florets are tender. Serve the soup in bowls, with the remaining cheese and basil leaves scattered over the top.