I love broccoli! Which you can see in the archives here at Scandelights. And luckily broccoli is one of those rare vegetables that both taste nice AND is good for you. Hurrah!

This soup, however, might be more good for the soul than the waist, as it has a hefty amount of cheese in it. But, isn’t that what we need this time of year?! Something warm and comforting in a bowl, that’s both delicious and nutritious (thanks to the broccoli).

Broccoli cheddar soup, serves 4-6

Adapted from Smitten Kitchen’s recipe.

4 tbsp butter

1 small onion, finely chopped 

1 garlic clove, finely chopped

60 ml plain flour

120 ml milk

120 ml cream

950 ml vegetable or chicken stock (from a good quality cube is fine) 

1 bay leaf

salt and black pepper

565 g broccoli, finely chopped

1 large carrot, finely chopped

225 g grated mature cheddar + extra for garnish

Melt the butter in a large saucepan on medium heat. Add the onion and garlic and cook until tender, about 3 to 5 minutes. Stir in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the milk and cream until smooth. Add the stock, bay leaf, salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, until slightly thickened, about 10 minutes.

Add the broccoli and carrot to the pan and simmer until tender, about 15 to 20 minutes. Remove the bay leaf and adjust seasoning if needed, but keep in mind the cheese will add some salt as well. Mix the soup with a stick blender to your desired texture. Back on the stove, add cheese and whisk until melted, about 1 minute.

Serve in bowls, garnished with grated cheddar. Serve with crusty bread.