Broccoli soup with cheese on toast
A velvety, garlicky broccoli soup with crisp, melting cheese on toast.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion1
- Garlic2 cloves
- Potato200 g
- Broccoli500 g
- Vegetable stock1 l
- Single cream100 ml
- Lemon½
- Bread4 slices
- Grated cheese (mild cheddar or Emmental)70 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Cook the chopped onion in the oil over a medium heat for 5 minutes, then add the garlic for a minute.
Add the diced potato and the broccoli (stalk too, peeled and sliced), pour in the stock and simmer for 12–15 minutes until everything is tender.
Blend until smooth, stir in the cream, then taste and season with salt, pepper and a little lemon juice.
Sprinkle the grated cheese over the bread and bake at 200 °C, or cook in a covered frying pan, for 4–5 minutes until the cheese melts and the bottom is crisp.
Serve the soup piping hot with the cheese on toast.