This Broccoli and Cheddar Soupmaker Soup is an adaption of a recipe I found online from www.closetcooking.com. One thing I have noticed is that many of the soup recipes out there aren’t specifically made for soup makers in their various forms so we adapted the very good original recipe and made a soup maker version.
I have tried a few recipes for broccoli and stilton soup and while I enjoyed them, sometimes the blue cheese was a little overwhelming. I enjoyed the taste of the cheddar in its place a lot – it was a softer taste and great if you don’t like blue cheese. I also image it would be a good one for kids as the flavour of the cheddar is stronger than the broccoli.
Using the soupmaker
I’ve had my Tefal soup maker nearly a year now and I still enjoy making soups with it. The ‘creamed’ setting is ideal for me because I don’t like lumpy soup but there is the ‘with pieces’ setting for those who do. It is also handy for other tasks although I admit I use my blender more for smoothies and such.
Occasionally, despite the best preparation the ingredients do burn on the bottom. Using the self-clean works well but if you get tough stains, I found a tip the other day that said add a little soap powder with boiling water and leave overnight. Not sure if this is an approved cleaning method but one things for sure – it worked!
- 1.25 pints water boiling
- 1 chicken stock pot
- 1 onion
- 1 potato large
- 150 grams cheddar cheese
- 1 head broccoli stem removed
- 1/2 carrot
- 3 drops garlic puree or more to taste
- Salt & Pepper to taste
- Cream to finish
- To prepare, take the boiling water and mix in the stock cube or pot until dissolved. Add this to the soup maker first to stop ingredients burning onto the bottom.
- Next add all the diced onion, diced potato, broccoli and cheddar as well as diced carrot. Use salt, pepper and garlic puree as preferred and ensure the mixture comes to the ‘Min’ line on the soup maker – if not, add a little more boiling water.
- Use ‘creamed’ or similar setting.