A delicious and creamy Broccoli Cheddar Soup made with fresh broccoli florets, onions, carrots, and a blend of butter, flour, milk, and cheddar cheese, garnished with crispy cheese tuile and croutons.
1: Heat butter in a pot and fry the chopped onion until softened.
2: Add the flour and cook for 2 minutes to remove the raw taste.
3: Gradually add the milk and vegetable stock, whisking to combine. Bring to a gentle simmer until the mixture thickens slightly.
4: Season with salt and pepper, then add the broccoli florets and carrots.
5: Simmer on low heat for 10 minutes until the vegetables are tender.
6: Stir in the grated cheddar cheese and cook until it melts into the soup.
7: For the Cheese Tuile: Grate some cheddar cheese directly onto a non-stick pan. Cook on low heat until it forms a crisp, golden tuile. Remove and set aside.
8: For the Croutons: Toss cubed bread with olive oil, salt, and rosemary. Bake at 180°C until golden and crispy.
9: To Serve: Ladle the soup into bowls and garnish with the cheese tuile and croutons. Serve hot and enjoy!
