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

With the winter cold comes soup season, and this one is ready to take the chill head on. Wrap your hands around a bowl of our veg rich broccoli soup and watch it win over even the biggest soup sceptics thanks to that nutty cheddar cheese topping. Team it with your favourite bread for serious dunkage from the Waitrose bakery, then freeze whatever is left for the next time you need a speedy bowl.

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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.