Broccoli Cheddar Soup
30ml (2 tTbsp) Food Lover’s Salted Butter
1 onion, finely diced
2 garlic cloves, crushed
45ml (3 Tbsp) flour
250ml (1 cup) chicken or vegetable stock
250ml (1 cup) full-cream milk
2 cups broccoli florets, small-diced and blanched, plus extra whole florets reserved for garnish
1 cup carrots, finely grated, optional
200g Food Lover’s Mature Cheddar, grated, plus extra for topping
Sea salt and black pepper, to taste
Bread Bowls
1 round sourdough loaf,
Fresh chives or parsley, to garnish
Slice the top off the sourdough loaf and hollow out the centre, leaving a 2cm wall.
Reserve the scooped bread for dipping.
Melt the butter in a pot, sauté the onion until soft, then add the garlic for 1 minute.
Stir in the flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the stock and milk until smooth, then bring to a gentle simmer, stirring until thickened.
Add the broccoli and carrots, and simmer for 8–10 minutes until tender.
Reduce the heat to low and stir in the grated cheddar until melted and glossy. Do not allow to boil once the cheese is in.
Season with salt and pepper.
Ladle the hot soup into the hollowed bread bowl, right to the top edge.
Top with extra grated cheddar and the reserved broccoli florets.
Garnish with fresh herbs and serve immediately, while the bread shell is still crisp.
Chef’s Tip
Toast the hollowed bread bowl in the oven for 5 minutes at 180 °C before filling – this crisps the interior wall so the bread holds its structure against the hot soup instead of turning soggy.
