Creamy Broccoli Cheese Soup (Print Version)
# Ingredients:
→ Base
01 -
3 tablespoons unsalted butter
02 -
2 medium yellow onions, coarsely chopped
03 -
6 garlic cloves, smashed and peeled
04 -
½ teaspoon red pepper flakes (skip or use less if you don't like spice)
05 -
1 ¼ teaspoons fine sea salt, divided
06 -
Freshly ground black pepper, to taste
→ Main Ingredients
07 -
2 pounds broccoli with stalks (3-4 heads)
08 -
1 large russet potato (about 12 ounces), peeled and chunked
09 -
6 cups water
10 -
4-8 ounces sharp cheddar cheese, freshly grated
→ Garnish
11 -
Thinly sliced chives or green onions (optional)
12 -
Extra grated cheddar for sprinkling
13 -
Red pepper flakes (optional)
# Instructions:
01 -
Melt butter in a large Dutch oven over medium-low heat. Add onions, garlic, red pepper flakes, ¼ teaspoon salt, and black pepper. Cover and cook until onions soften and turn slightly golden, about 8-10 minutes, stirring occasionally.
02 -
While aromatics cook, trim broccoli stalks and peel tough outer skin. Cut stalks into 1-2 inch pieces and set aside. Cut florets from stalks, keeping them separate - we'll use them at different times.
03 -
Add broccoli stalk chunks and potato to the pot with 6 cups water and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer until stalks and potatoes are fork-tender, about 20-25 minutes. Meanwhile, chop reserved florets into small pieces.
04 -
Once potato and stalks are tender, add half the florets to the pot. Stir, cover, and cook until bright green, about 3-5 minutes. Remove from heat.
05 -
Working in batches (careful not to overfill!), transfer mixture to a blender and purée until completely smooth. Return puréed soup to the pot. Alternatively, use an immersion blender for a slightly less creamy texture.
06 -
Return pot to medium heat and add remaining florets. Cover and cook until bright green and tender, 4-7 minutes more.
07 -
Stir in most of the cheddar cheese until melted and smooth, reserving a small handful for garnish. Taste and adjust seasonings, adding more cheese for richness, salt for flavor, or black pepper for kick.
08 -
Ladle soup into bowls and top with reserved cheese, chives, and/or red pepper flakes if desired. Soup keeps well refrigerated for up to 4 days, though the color may darken slightly.
# Notes:
01 -
This broccoli cheddar soup is satisfying and creamy without using cream or flour. The potato provides natural creaminess!
02 -
Recipe adapted from Bon Appétit's broccoli cheddar soup by Sarah Jampel.
03 -
For dairy-free/vegan version: Replace butter with 2 tablespoons olive oil and blend with ½ cup soaked cashews, 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, ½ teaspoon apple cider vinegar, and a scant ¼ teaspoon Dijon mustard. Omit cheese.