Cheese and broccoli soup with Black Bomber

60 mins
4 people
Home Recipes By Product Black Bomber Cheese and broccoli soup with Black Bomber

Ingredients

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • ½ tsp sea salt
  • Freshly ground black pepper, to taste
  • 3 garlic cloves, chopped
  • 30g plain flour
  • 480ml whole milk or unsweetened almond milk
  • 480ml vegetable stock
  • 300g broccoli florets, chopped
  • 1 large carrot, julienned or finely chopped
  • ½ tsp Dijon mustard
  • 200g Black Bomber, grated
  • Croutons, if desired

This creamy vegetable soup gets a rich and savoury twist from Black Bomber, our award-winning extra mature Cheddar. With tender broccoli, diced carrots and tangy Dijon mustard, this comforting bowl is ideal for a warming lunchtime treat or a cosy supper at home.

Method

  • In a large heavy pan or Dutch oven/casserole dish, melt the butter over medium heat. Add the chopped onion, sea salt, and several grinds of black pepper. Cook, stirring occasionally, for about 5 mins, until the onion softens and becomes translucent.
  • Stir in the chopped garlic and cook for 1 min. Sprinkle in the flour and whisk continuously for 1-2 mins, until the mixture turns golden and the flour is cooked through.
  • Gradually add the milk, whisking constantly to ensure there are no lumps. Continue whisking until the mixture thickens slightly.
  • Pour in the vegetable stock and stir to combine. Add the chopped broccoli florets and carrot. Stir in the Dijon mustard and bring the mixture to a simmer. Let it cook for 15-20 mins, or until the broccoli is tender.
  • Gradually stir in the grated Black Bomber, a little at a time, ensuring the cheese is fully melted and incorporated into the soup before adding more. Keep stirring until all the Cheddar has melted and the soup is creamy.
  • Ladle the soup into bowls – and top with crunchy croutons if desired.