Creamy blended broccoli soup with sharp cheddar, finished with tender florets for texture.
Before you start: cut the broccoli into small 1-inch florets and set aside 1 cup of the smallest ones. Too thick? Thin with a little more broth. Too thin? Simmer a few minutes longer before adding the cheese.
Use chicken broth instead of vegetable if it doesn't need to be vegetarian. Keeps 3 days in the fridge. Reheat gently over low heat, stirring; boiling can make the cheese separate.
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable broth
- 6 cups broccoli florets (cut into 1-inch pieces; about 1 1/2 lb broccoli; divided)
- 1 cup heavy cream
- 8 oz sharp cheddar cheese (shredded from a block)
- ¼ tsp ground nutmeg
- ½ tsp kosher salt (plus more to taste)
- ¼ tsp black pepper
Ingredients
Scale
Measurement units
- 3 tbsp unsalted butter
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 4 cups vegetable broth
- 6 cups broccoli florets (cut into 1-inch pieces; about 1 1/2 lb broccoli; divided)
- 1 cup heavy cream
- 8 oz sharp cheddar cheese (shredded from a block)
- ¼ tsp ground nutmeg
- ½ tsp kosher salt (plus more to taste)
- ¼ tsp black pepper
Instructions
Cook the onion and garlic
Melt butter (3 tbsp) in a large pot over medium heat. Add onion and cook, stirring, until soft and translucent, about 5 minutes.
Stir in garlic until fragrant, about 1 minute.
Equipment: large pot or Dutch oven
Simmer the broccoli
Add broth (4 cups) and broccoli florets (5 cups), keeping the reserved small florets aside. Bring to a boil.
Lower the heat and simmer uncovered until the broccoli is very soft when pierced, about 12 minutes.
Equipment: large pot or Dutch oven
Blend and add the florets
Blend the soup in the pot until completely smooth.
Stir in cream (1 cup) and reserved small florets (1 cup). Simmer gently, without boiling, until the florets are tender but still bright green, about 4 minutes.
Equipment: immersion blender, large pot or Dutch oven
Melt in the cheese
Turn the heat to low. Stir in cheddar (8 oz) one handful at a time, letting each melt before adding the next.
Stir in nutmeg (¼ tsp), salt (½ tsp) and pepper (¼ tsp). Taste and add more salt if needed; broths vary a lot. Ladle into bowls and serve hot.
Equipment: large pot or Dutch oven
Tomorrow's Meal
Broccoli Cheddar Skillet Pasta
Leftover soup simmered down in a skillet into a creamy sauce and tossed with short pasta.
You'll need to pick up:
8 oz short pasta, such as shells or rotini1/4 cup grated Parmesanpinch of red pepper flakes
Quick overview:
- 1.Cook the pasta in salted water until al dente and drain
- 2.Simmer about 2 cups leftover soup in a skillet over medium heat 4 to 5 minutes until thick and saucy
- 3.Toss in the pasta and stir until coated
- 4.Top with Parmesan and a pinch of red pepper flakes
Before you cook
Cook notes
- • Before you start: cut the broccoli into small 1-inch florets and set aside 1 cup of the smallest ones.
- • Too thick? Thin with a little more broth. Too thin? Simmer a few minutes longer before adding the cheese.
- • Keeps 3 days in the fridge. Reheat gently over low heat, stirring; boiling can make the cheese separate.
- • Use chicken broth instead of vegetable if it doesn't need to be vegetarian.
- • Serve with crusty bread or in bread bowls.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?