One Pot Broccoli-Cheddar Soup
with Crunchy Croutons
Cooking time
20 minutes
Servings
2/4
Calories
450 /serving
We fully support your pre-winter priorities: to spend more time being cozy and less time cleaning up. One pot serves up just the fix you need, chock full of veggies in a sharp and creamy soup base, with crunchy croutons on top.
We will send you:
- 300g Broccoli florets
- 1 Celery stalk
- 50g Diced onions
- 25g Croutons
- 30ml Vegetable demi-glace
- 60g Grated aged cheddar
- 200ml Milk
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Milk • Mustard • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
29 g
Saturated Fat
15 g
Sodium
1140 mg
Total Carb
34 g
Sugars
11 g
Protein
18 g
Fibre
5 g
Preparation
Mise en place
- Slice the celery crosswise.
- Chop the broccoli.
Start the soup
- In a medium pot, heat 2 tbsp butter (double for 4 portions) and a drizzle of oil on medium.
- Add the onions and celery. Sauté, 3 to 4 min., until beginning to soften.
- Add the spices and sauté, 30 sec. to 1 min., until a paste forms.
Finish the soup
- To the pot, add the milk, demi-glace, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Add the broccoli and reduce the heat to medium-low.
- Simmer, 5 to 7 min., until the broccoli is tender.
- If the soup seems dry, gradually add up to ¼ cup water until you achieve your desired consistency.
- Off the heat, add the cheese; stir well.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the croutons. Bon appétit!
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