Cheese and broccoli soup with Black Bomber

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 ...

60 Mins

4 People

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

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.

Item used in this recipe

BESTSELLER

Black Bomber

Extra mature Cheddar

From £5.00

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