Creamy Broccoli Soup with Cheddar (Cappuccino)

Ingredients

• 500 г Broccoli (with stems) (Separate into florets, slice stems into thin rounds)
• 2 шт Potatoes (Medium, peel, dice)
• 1 шт Carrot (Large, peel, grate coarsely)
• 1 шт Onion (Medium, finely chopped)
• 30 г Butter (2 tablespoons)
• 1 ст. л. Vegetable oil (For sautéing)
• 2 ст. л. Wheat flour (For thickening)
• 1 л Chicken broth or water (Can be substituted with vegetable broth)
• 200 г Cheddar cheese (Grated, not processed)
• 200 мл Milk (For frothing)
• 1 ч. л. Salt (To taste)
• 0.5 ч. л. Black ground pepper (To taste)

Instructions

1. Vegetable preparation

   Separate broccoli into florets, slice stems into thin rounds. Peel potatoes and dice (≈2 cm). Grate carrot coarsely, finely chop onion.

   Time: PT10M

2. Sautéing onion and carrot

   In a pot heat 1 st. l. vegetable oil and 30 g butter over medium heat. Add onion and carrot, sauté 5 minutes until lightly golden.

   Time: PT5M

   Temperature: средний огонь

3. Making the roux

   Sprinkle vegetables with 2 st. l. flour, stir quickly so flour coats the vegetables. Cook 2 minutes until flour develops a light nutty aroma.

   Time: PT2M

   Temperature: средний огонь

4. Adding liquid and vegetables

   Pour in 1 l chicken broth (or water), bring to a boil. Add diced potatoes and broccoli.

   Time: PT5M

   Temperature: крупное кипение

5. Simmering until done

   Reduce heat to a gentle boil, cover and cook 15 minutes until potatoes and broccoli are tender.

   Time: PT15M

   Temperature: слабое кипение

6. Pureeing the soup

   Remove pot from heat. Transfer contents to a blender, blend to a smooth creamy consistency (about 3 minutes). When working with hot liquid keep the lid slightly ajar to let steam escape.

   Time: PT3M

7. Adding cheese

   Return puree to pot, place over low heat, add 200 g grated cheddar, stir constantly until cheese fully melts.

   Time: PT5M

   Temperature: слабый огонь

8. Final seasoning

   Taste the soup, add salt and pepper to taste. Keep on low heat until ready to serve.

   Time: PT2M

9. Frothing milk

   Warm 200 ml milk (do not boil) and use a milk frother to whip into airy foam.

   Time: PT3M

   Temperature: тёплое молоко

10. Serving

    Divide hot soup into cups, carefully top with milk foam, optionally garnish with a pinch of freshly ground pepper.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

15 г

Carbohydrates

45 г

Fat

25 г

Fiber

6 г

Ingredient Substitutions

• Instead of Broccoli (with stems): cauliflower
• Instead of Potatoes: sweet potato
• Instead of Carrot: parsnip
• Instead of Onion: shallot
• Instead of Butter: margarine
• Instead of Vegetable oil: olive oil
• Instead of Wheat flour: gluten‑free flour
• Instead of Chicken broth or water: vegetable broth, water
• Instead of Cheddar cheese: Gouda, mozzarella
• Instead of Milk: plant milk (less suitable for frothing)

Equipment Needed

• Knife
• Cutting board
• Pot (with lid) / sauté pan
• Wooden spoon or spatula
• Blender (immersion or countertop)
• Milk frother (optional)
• Ladle
• Measuring cups and spoons
• Cheese grater

Critical Steps — Do Not Skip

• Sautéing flour with vegetables until lightly golden (roux) – without this the soup will have a raw flour note.
• Blending hot soup – use lid venting to avoid steam spitting.
• Adding cheese over low heat so it fully melts without curdling.

Chef Tips from the Video

• Keep broccoli stems – they add a pleasant crunch.
• For a brighter flavor, add a pinch of nutmeg at the end.
• If you want a lighter version, replace part of the butter with olive oil.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion out, freeze in airtight bags for up to 2 months. When reheating, add a little broth.

Room temperature: Do not store for more than 2 hours at room temperature.

Make-Ahead Tips

• Soup can be fully prepared a day ahead, stored in the refrigerator and reheated before serving.
• Add cheese only just before serving to preserve the creamy texture.
• Prepare the milk foam right before plating – it deflates quickly.