Broccoli and Cheddar Cheese Soup in Thermomix

Preparation of Broccoli and Cheddar Cheese Soup in Thermomix

1. 1. Sauté the Onion and Garlic
2. Place the butter in the Thermomix container and program 3 minutes at 100°C on speed 1. This step is crucial to develop a rich aromatic base. Then, add the chopped onion, salt and freshly ground black pepper to taste. Cook for 5 minutes at 100°C on speed 1, allowing the flavors to intensify. Finally, add the chopped garlic cloves and sauté for 1 minute at 100°C on speed 1.
3. 2. Add the Flour
4. To give body to the soup, add the 30 g of all-purpose flour and program 2 minutes at 100°C on speed 2. The flour will brown slightly, which will help thicken the soup without creating lumps. It is important to stir constantly to prevent burning.
5. 3. Add Liquids and Vegetables
6. Slowly pour in the 480 g of milk (can be whole milk or unsweetened almond milk) and the 480 g of vegetable broth. Mix for 15 seconds at speed 4 to ensure there are no lumps. Then, add the 300 g of broccoli florets, the carrot cut into julienne strips and the ½ teaspoon of Dijon mustard. Cook for 20 minutes at 100°C on speed 1.
7. 4. Puree the Soup (Optional)
8. If you prefer a smoother texture, blend the soup for 30 seconds at speed 5-6, gradually increasing. This step is optional, but it is recommended if you like a creamy consistency without large pieces of vegetables.
9. 5. Add Cheddar Cheese
10. Finally, add the 225 g of grated cheddar cheese in small quantities. Program 2 minutes at 90°C on speed 3, until the cheese melts completely and the soup acquires a creamy and homogeneous texture.
11. 6. Adjust the Seasoning
12. Before serving, check the salt and pepper level. If necessary, adjust to taste. Freshly ground black pepper will add a special touch to the soup, so feel free to add a little more if you like a spicy flavor.

Tips to Improve Your Broccoli and Cheddar Soup

1. 1. How to Choose the Best Cheddar Cheese
2. Cheddar cheese is the undisputed star of this recipe. For best results, choose a high-quality cheddar that has a strong flavor and a good melting point. A mature cheddar will add more depth and character to the soup, while a milder cheddar will offer a creamier texture.
3. 2. Healthy Substitutions
4. If you prefer a lighter option, you can substitute whole milk for unsweetened almond milk. Also, if you want to cut calories, you can use less cheddar cheese or replace some of it with Parmesan cheese, which is lower in fat but still offers plenty of flavor.
5. 3. Add More Vegetables
6. If you want to enrich your soup with more nutrients, you can add more vegetables such as spinach or zucchini. These can be incorporated at the same time as the broccoli and carrot, adjusting the cooking time if necessary.

Frequently Asked Questions (FAQs)

1. 1. Can I make this soup without Thermomix?
2. Yes, you can make this recipe in a conventional pot following the same steps. You’ll just need to be more careful when stirring to prevent lumps from forming.
3. 2. Is it possible to freeze this soup?
4. Yes, you can freeze it. However, it is advisable to do this before adding the cheese, as dairy products tend to change texture when thawed.
5. 3. Can I use skimmed milk instead of whole milk?
6. Yes, but keep in mind that the soup will be less creamy if you use skimmed milk. To maintain the texture, you can add a small amount of heavy cream at the end.