Broccoli soup with fennel, cheddar cheese, and milk – Vegetarian

This creamy broccoli soup with Fennel and cheddar cheese is a comforting and flavorful dish perfect for any season. The natural sweetness of fennel and fresh corn beautifully complements the tender broccoli, all simmered gently in a rich, buttery broth made with milk and chicken stock. Melted sharp cheddar cheese adds a deliciously creamy texture and savory depth, while a touch of green onion provides a fresh, mild bite.

This hearty yet light soup is both nutritious and satisfying, ideal as a warming starter or a light main course. Easy to prepare and packed with wholesome ingredients, it’s a wonderful way to enjoy a wholesome, homemade meal that the whole family will love.

Ingredients:

• 2 pieces of boiled corn
• 2 large onions
• 1 medium fennel bulb
• 5 medium carrots
• 70 g butter
• 250 g cheddar cheese
• 2 large cups of milk
• 1 medium broccoli
• 2 green onions (scallions)
• 2.5–3 liters of chicken stock. If you don’t have store-bought or homemade stock (I keep leftover broth from cooking vegetables or meat in labeled freezer bags to use later— you can do the same if you don’t want to buy stock), you can make it by boiling 5 organic or low-sodium chicken stock cubes (or regular ones if you can’t find those options).
• Salt and pepper

Preparation:
In a large pot, melt the butter over medium heat. Add the thinly sliced onions and sauté for a few minutes until they become translucent. Add the carrots, sliced evenly, and continue to cook for a few more minutes.

Pour in the chicken stock—either homemade or store-bought. (When I cook vegetables or meat for various recipes, I save the resulting broth in labeled freezer bags to use later—you can do the same if you prefer not to buy stock.) If you don’t have prepared stock, you can make a simple version by bringing 2.5 liters of water to a boil with 5 chicken stock cubes.

Add the milk, season with salt and pepper to taste, and let the soup simmer until the carrots are tender.

While the soup is cooking, blanch the broccoli in a separate pot for a few minutes. Once cooked, drain it under cold running water and separate into small florets.

Meanwhile, grate the cheddar cheese and set it aside in a separate bowl. Add the sliced fennel and broccoli florets to the simmering soup and cook for another 10–15 minutes. Stir in two handfuls of the grated cheddar cheese into the soup (reserve the remaining cheese for garnishing). Bring the soup to a gentle boil once more, then add the finely chopped green onions. Remove the pot from the heat.
In a separate pan, lightly toast the corn. Once toasted, carefully cut the kernels off the cob into long strips using a knife.
Serve the soup garnished with a sprinkle of grated cheddar cheese and a piece of the roasted corn.

If you try the recipe, let me know how you liked it! 😊

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