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Red Leicester Broccoli Soup

Red Leicester Broccoli Soup

This Red Leicester Broccoli Soup features a velvety white bean soup packed with tender pieces of broccoli and gooey Red Leicester cheese.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 3 cups vegetable stock
  • 3 cups evaporated milk
  • 1 (540ml, 19 fl oz) can white beans drained and rinsed
  • 6-8 sprigs fresh thyme
  • 3 bay leaves
  • 1 tbsp Dijon mustard heaping
  • 2½ lbs (1.1kg) broccoli cut into florets, stalks chopped
  • 200g (7oz) Red Leicester cheese shredded

Equipment

  • 1 Large pot
  • 1 pot
  • 1 Steaming basket
  • 1 Food processor or immersion blender

Method
 

  1. Heat olive oil in a large pot until shimmering. Add the onion, celery, carrots, and a pinch of salt. Sauté until the vegetables are softened. Stir in the garlic and sauté for a minute more. Using a slotted spoon, transfer the veggies to a plate and set them aside.
    2 tbsp olive oil, 1 yellow onion, 3 carrots, 2 stalks celery, 4 cloves garlic
  2. Melt the butter in the pot. Whisk in the flour to form a roux. Slowly whisk in the vegetable stock and the evaporated milk. Bring the mixture up to a boil and reduce to a simmer.
    ¼ cup butter, ¼ cup all-purpose flour, 3 cups vegetable stock, 3 cups evaporated milk
  3. Return the sauté veggies to the pot. Add the white beans and stir in the mustard. Add the thyme and bay leaves and let simmer for 20-25 minutes or until the vegetables are very tender.
    1 (540ml, 19 fl oz) can white beans , 6-8 sprigs fresh thyme, 3 bay leaves, 1 tbsp Dijon mustard
  4. While the soup is simmering, place the broccoli in a steaming basket. Fill another pot 2/3 of the way with water and bring it to a boil. Place the steaming basket on top and let steam for 5-7 minutes or until thr broccoli is just tender. **
    2½ lbs (1.1kg) broccoli
  5. When the veggies in the soup are very tender, puree the soup using a food processor or an immersion blender. *** Gradually sprinkle in the Red Leicester and stir until the cheese melts. Fold the broccoli into the soup.
    200g (7oz) Red Leicester cheese
  6. Ladle the finished soup into bowls and top with additional crumbled Red Leicester cheese. Serve immediately.

Notes

** This may seem like a fussy step but I find it's the best way to avoid overcooking the broccoli in the soup. 
*** Make sure you take care and use caution when pureeing hot liquids.