BROCCOLI CHEESE SOUP RECIPE
This broccoli and cheese soup is easy, flavorful, and perfectly comforting. A silky soup base, tiny pieces of perfectly cooked broccoli, carrots, and a sharp, creamy cheddar cheese topping make this dish awesome.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium yellow onions coarsely chopped
- 6 garlic cloves smashed and peeled
- ½ teaspoon red pepper flakes
- 1 ¼ teaspoon fine sea salt divided, to taste
- Freshly ground black pepper to taste
- 2 pounds broccoli with stalks 3 large or 4 medium
- 1 large russet potato , peeled and cut into 1 to 2-inch chunks
- 6 cups water or vegetable broth
- 4 to 8 ounces grated sharp cheddar cheese depending on your mood
- Thinly sliced chives or green onions for garnish (optional)
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and black pepper.
- Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
- Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
- Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
- Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
- Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
- Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat.
- Carefully transfer the soup mixture—both the liquid and solids—to your stand blender. DO NOT fill your blender past the maximum fill line or it could explode!
- Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. (WORK IN COUPLE OF BATCHES)
- Return the purée to the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re tender and soft and easily pierced through by a fork, another 4 to 7 minutes.
- Now add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth.
- Adjust the seasoning and amount of cheese according to your taste.
- Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives or parsley and red pepper flakes, if desired.
Please Note: Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time.)
Notes
Make it DAIRY FREE/VEGAN: Replace the butter with 2 tablespoons extra-virgin olive oil. When blending the soup, add ½ cup raw cashews (soaked for 4 hours if not using a high-powered blender, such as a Vitamix, then rinsed and drained), 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit the cheese.
Does this work with frozen broccoli? Yes, but I will not recommend it. Use the fresh green broccoli instead of frozen.
Can you freeze this soup? Yes, the soup can be frozen and reheated in both the microwave and on the stovetop. Both reheating methods work well! Just give the soup a good stir before serving.