Broccoli and Cheddar Soup

Broccoli and Cheddar Soup

One’s a meal in itself!

Time: 30 minutes


  • 200 gm fresh chopped broccoli
  • 150 ml vegetable stock
  • 30 gm Roux
  • 1/2 onion finely chopped
  • 3 cloves garlic finely chopped
  • 20 gm butter
  • Pinch of nutmeg
  • Pinch of white pepper powder
  • Pinch of salt
  • Pinch of black pepper
  • 2 Tbsp cream
  • 50 gm shredded cheddar cheese


  • Cut some broccoli florets and blanch them. Be very carefully as they cook very quickly. Once done chop them up nice and fine.
  • Roux can be made by mixing 1/2 butter and 1/2 maida. Mix it over low heat, let it cook for a while and when it turns golden it’s done.
  • Heat butter in a pan, sweat garlic & onion, and add chopped broccoli and saute.
  • Season with salt, pepper & nutmeg powder. Saute and them take this mix out in a bowl.
  • Chill in the refrigerator for a couple of minutes.
  • In the meanwhile prepare the base.
  • The rule with stock and roux is that you mix them when either they are both cold or hot.
  • So we mix the roux and some of the stock both at room temperature into a paste.
  • Add the remaining stock to a pan. Bring it to a boil and them lower the heat and let it simmer.
  • Add the roux mix to it. Now while it simmers puree half of the broccoli mix and mix with the other half.
  • Add cheddar cheese and simmer.
  • Add the puree and fine broccoli mix.
  • Now add the cream. Mix well and remove from heat immediately.
  • Garnish with some cheese.