- 2 cups chicken stock (veggie stock for veg/vegan)
- 1 cup milk (plant milk for veg/vegan)
- 1 cup frozen broccoli florets
- 1/2 cup sour cream or plain yogurt
- 1/2 cup shredded sharp cheddar
- 3-4 tbsp butter/margerine
- Salt & black pepper
Step 1: In a sauce pot, bring butter, chicken stock, and milk to a simmer. Cook the broccoli for 5-10 minutes in a pan or microwave, until heated through and soft.
Step 2: In a blender, combine the soup, spices, cheese, and sour cream. [You can use an immersion blender if you’re fancy enough to have one]. Reserve 1 cup if you want broccoli chunks in the finished soup. Blend until smooth and return to the pot. Heat through, about 5 minutes.
Step 3: Hollow out a large round bread roll by cutting at an angle with a sharp knife all along the edges. Pull the middle out, and fill with hot soup. Sprinkle a little cheddar on top, and enjoy!
This soup was so good I had to have two bowls. Luckily the bread roll was big enough that I had plenty left for dipping. If you’d like to make this vegetarian soup vegan, just use a plant milk and omit the cheese, or maybe use some vegan cheese product instead.