45 minutes
Discover the richness of vegetables with our Creamy Broccoli and Cheddar Soup. We’ve harnessed the full flavor of broccoli by enhancing its natural taste, avoiding the blandness that often accompanies vegetable soups.
tablespoons
Broccoli, florets chopped, stems trimmed and sliced
0 lb
Medium Onion, chopped
each
Garlic Clove, minced
teaspoons
Dry Mustard Powder
teaspoons
pinches
to taste
cups
teaspoons
Low-Sodium Chicken Broth
cups
0 oz
Sharp Cheddar Cheese, shredded
0 oz
Parmesan Cheese, grated
0 oz
to taste
1. Sauté Base
Melt butter in a large Dutch oven over medium-high heat. Once foaming, mix in broccoli, onion, garlic, mustard powder, cayenne, and 1 tsp salt. Sauté until fragrant, about 6 minutes.
2. Simmer Broccoli
Stir in 1 cup water and baking soda. Bring to a simmer, cover, and cook until broccoli is tender, about 20 minutes, stirring once.
3. Add Liquids
Pour in chicken broth and an additional 2 cups water. Bring to a simmer over medium-high heat.
4. Wilt Spinach
Add in spinach and cook until wilted, roughly 1 minute.
5. Puree Soup Part 1
Transfer half the soup to a blender. Add half the cheddar and Parmesan and blend until smooth, about 1 minute, then move to a bowl.
6. Puree Soup Part 2
Repeat blending process with the remaining soup.
7. Reheat
Return blended soup to the Dutch oven and heat over medium until hot. Adjust the thickness with additional water if needed. Season with salt and pepper.
Swap out the broccoli for a mix of wild mushrooms and add fresh thyme. You could use a splash of white wine to deglaze after sautéing the mushrooms and aromatics.
Replace broccoli with cauliflower and cheddar with smoked gouda. The smokiness of the gouda will add depth to the soup.
Substitute broccoli with roasted butternut squash and add a touch of cream for richness. Incorporate spices like cumin, coriander, and a bit of cayenne for heat.
Garnish with crispy pancetta or bacon bits to introduce a salty crunch. Stir in shredded rotisserie chicken for added protein and to make the soup a complete meal.
Replace the broccoli with fresh spinach and use Parmesan cheese for a sharper flavor profile. Add a squeeze of lemon juice at the end to brighten the soup.
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