Cheesy Broccoli Soup

Cheesy Broccoli Soup

Comfort in a Bowl

The steaming warmth of a nourishing and flavorful soup is always welcome on chilly winter evenings. Here, a cheesy, creamy broccoli soup would tick all the boxes. Verka Cheese adds delicious goodness to the broccoli benefit in this quick, soul-satisfying bowl of comfort.


  • 3 tbsp Verka Butter
  • 1 medium-sized onion, peeled and chopped
  • 5 cloves garlic, peeled and sliced thinly
  • 4 tbsp ‘maida’
  • 2 cups chicken or vegetable stock
  • 3 cups full-fat Verka Milk
  • Salt and pepper to taste
  • 450-500 gm broccoli
  • 2½-3 cups grated carrots
  • 1½ cups grated Verka Cheese


  • Heat the Verka butter in a deep pan and saute the onion till soft and transparent.
  • Add garlic and cook further till the raw smell disappears.
  • Scatter the ‘maida’ into the pan, stir briskly, and cook for 1-2 minutes.
  • Lower the heat and pour in the stock and Verka Milk, stirring all the time to prevent lumps.
  • Break up the broccoli into small florets.
  • Add the carrots and broccoli into the pan and simmer for 15 minutes.
  • Tip the grated Verka Cheese into the pot and simmer once again.
  • Check the seasoning and serve in pre-warmed bowls with a little grated cheese on the top.

Note: For a smoother soup, puree the cooled soup in a blender, then re-warm and serve with a few reserved florets of cooked broccoli. A scattering of roasted almond slivers also makes a crunchy add-on.