Creamy Broccoli Soup with Cheddar

01Method

1. 1

   Warm the oil in a pot, add the sliced shallot, and once it becomes translucent, incorporate the grated carrot and cook for two minutes, stirring occasionally.

2. 2

   Separate the broccoli into florets and combine them with the vegetable stock, salt, garlic, and pepper, adding everything to the shallot and carrot mixture.

3. 3

   After approximately twenty minutes of simmering, pour in the cream mixed with the grated cheese and blend the entire soup until smooth. Allow it to simmer gently for a few moments longer.

4. 4

   Melt the butter and stir in the mustard, then toss the diced bread pieces in this mixture. Spread the croutons on a baking sheet and toast them in the oven, turning them occasionally until golden.