Broccoli and Cheddar Soup

with Mushroom Crostini
Broccoli haters assemble! This cheesy, creamy goodness will convert you!
289 Reviews
Cals 875 · Prot 40 · Carbs 67 · Fat 53
Vegetarian
Family-Friendly
Try Hello Chef Now
30 min
Broccoli and Cheddar Soup with Mushroom Crostini
Broccoli haters assemble! This cheesy, creamy goodness will convert you!
289 Reviews
Cals 875 · Prot 40 · Carbs 67 · Fat 53
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Soup
Broccoli
400 Grams
Carrot
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Cheddar cheese 4*10*11*13*
100 Grams
Mature cheddar 4*
60 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Paprika powder
2 Grams
Black pepper
0.5 Tsp
Water
900 ML
Vegetable stock cube
1 Piece
Cooking cream 4*
200 ML
Crostini
Mushroom
250 Grams
Salt
0.5 Tsp
Olive oil
1 Tbsp
Black pepper
0.5 Tsp
Sourdough bread slices
2 Piece

Allergens

*4 Milk, *10 Wheat, *11 Gluten, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Chop the broccoli into florets (separate 1/3 of the florets). Finely chop its stem. Peel and slice the carrot into thin disks. Peel and finely chop the onion and garlic. Grate the cheddar and the mature cheddar.
Start soup

2 Start soup

Heat a soup pot over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 3 min. Add the chopped broccoli stem and 2/3 of the florets. Add the carrot and garlic, and fry for 3 min further.
Add and simmer

3 Add and simmer

Add the paprika powder and black pepper. Add the measured water and stock cube. Bring to a simmer, cover with a lid and cook for 10-15 min until the carrots have softened.
Fry mushrooms

4 Fry mushrooms

Meanwhile, clean the mushrooms with a cloth, knife or brush (don't wash them). Heat a pan over a medium-high heat with a drizzle of oil. Fry the mushrooms for 5-6 min until browned and crispy. Season with a pinch of salt and pepper.
Toast bread

5 Toast bread

Add the bread slices to a lined baking tray. Drizzle with oil and bake in the oven for 5 min or until crispy and golden. Top the toasted bread slices with the fried mushrooms.
Finish soup

6 Finish soup

Meanwhile, puree the soup with a hand-held blender. Add the reserved broccoli florets to the pureed soup, and cook the soup for 3-5 min further (keep the florets slightly crunchy). Finally add the measured cream and the cheddar cheeses. Stir until the cheeses have melted. Serve the soup with the mushroom toasties on the side.
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