Lunch/ Meal/ Soup

Broccoli Soup – Soppa tal-Brokkoli

In this recipe, we take a classic broccoli soup to the next level with a delicious cheddar crisp on top. The soup itself is rich and creamy, with a perfect balance of savory and fresh flavors. The cheddar crisp adds a satisfying crunch that complements the smooth texture of the soup.

To make the soup, we start by sautéing onions and garlic in butter until they’re soft and fragrant. Then, we add fresh broccoli florets, chicken stock, and heavy cream, and let everything simmer until the broccoli is tender. Finally, we blend the mixture until it’s smooth and creamy. For the cheddar crisp, we mix shredded cheddar cheese with some paprika, and bake it in the oven until it’s golden and crispy. Once the soup is ready, we add the cheddar crisp on top for you to break up and enjoy! This broccoli soup with a cheddar crisp twist is the perfect comfort food for a cozy night in. It’s also a great way to get your daily dose of veggies, as broccoli is packed with nutrients and antioxidants. Try this recipe out for yourself and impress your friends and family with your culinary skills!

Broccoli Soup - Soppa tal-Brokkoli

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Take your broccoli soup game to the next level with this creamy recipe topped with a satisfying cheddar crisp. Perfect for a cozy night in. Try it now


  • 1 Onion
  • 3 Garlic Cloves
  • 1 Potato
  • 1 Head of Broccoli
  • 200g Spinach
  • 11 Stock
  • 100ml Cucina D'oro Cooking Sauce
  • 400g Fior di Vita mild Cheddar
  • 4 Tbsp Black Sesame
  • Paprika
  • Golden Drop Olive Oil
  • Salt



Start by thinly slicing the onions and garlic, then add them to a preheated saucepan with some olive oil and a pinch of salt. Sweat for 6-7 minutes.


Peel and chunk up the potato and roughly chop the broccoli, then add the potato to the pan and cook for 5 minutes. Add the broccoli, stock, and cream, bring to a simmer and cook for 10-12 minutes.


While the soup is cooking, coarsely grate the cheddar and heat a non-stick pan over medium heat. Add a handful of cheddar and cook until lacy and caramelized. Sprinkle with black sesame seeds and paprika, flip, then cook for 2 minutes on the other side. Transfer to a rack to cool, then repeat with 300g of the cheddar.


Add spinach to the soup and cook for a minute until wilted. Transfer the soup and remaining cheddar to a blender and blend until smooth.


Season the soup with salt and black pepper to taste, then divide between bowls and top with cheddar crisps. Enjoy!


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