Broccoli Cheddar Soup with Puff Pastry Cheese Straws
User Reviews
5
Broccoli Cheddar Soup with Puff Pastry Cheese Straws
Description
This Broccoli Cheddar Soup starts by sautéing shallots, carrot, and red pepper flakes in butter to build flavor. After seasoning and thickening with flour, chicken broth and heavy cream are added to form a creamy base. Broccoli florets simmer until soft, then freshly shredded cheddar cheese is stirred in for richness and melted smoothness. The soup is blended to a desired texture, either fully smooth or with some chunky broccoli pieces remaining, allowing variation in mouthfeel.
The Puff Pastry Cheese Straws complement the soup with a crisp, golden exterior and a subtle sharpness from Parmesan cheese. Rolled and baked until flaky, they add a textural contrast to the creamy soup.
Served together, the soup and cheese straws make for a warming, hearty meal that pairs well with additional bread or crackers if preferred. Leftover soup reheats well, and the cheese straws can be made ahead and warmed slightly before serving.
Ingredients
For the Soup
- 3 tablespoons butter unsalted
- ½ teaspoon red pepper flakes
- 1 shallot diced
- 1 carrot diced
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
- 3 tablespoons flour
- 4 cups chicken broth
- ½ cup heavy cream
- 6 cups broccoli florets
- 6 ounces cheddar cheese freshly shredded
For the Cheese Straws
- 1 heet puff pastry frozen
- 2 tablespoons olive oil
- ⅓ cup Parmesan Cheese shredded
Instructions
- Melt the butter in a heavy bottom Dutch oven. Add the red pepper flakes, shallots and carrot and sauté until soft. Season with salt and pepper.
- Add the flour on top and whisk to combine. Add the broth and cream and season with salt and pepper. Turn heat to medium high and bring to a simmer. Once simmering, reduce heat to medium and let simmer for 15 minutes.
- Add the broccoli florets and continue to simmer for 20 minutes until soft. Remove the pot from the heat and add the freshly shredded cheese in batches and stir until smooth. Season with salt and pepper.
- Using an immersion blender, blend the soup until either completely smooth or half creamy and half chunky. I prefer to leave some of the broccoli florets in large bites. Top with extra shredded cheese and serve with the puff pastry straws.
For the Cheese Straws
- To make the cheese straws, preheat the oven to 375 degrees F.
- Roll out the sheet of puff pastry on a lightly floured board until it's 10 by 12 inches. Brush the surface of the pastry with the olive oil. Sprinkle each sheet evenly with the cheese and season with salt, and some pepper.
- Cut the sheet crosswise with a knife 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.
- Bake for 10 to 15 minutes, until lightly browned and puffed.
Notes
- If short on time, serve the soup with crackers, bread sticks, or crusty bakery bread instead of making the puff pastry cheese straws.
- The soup can be blended to your preferred consistency, either smooth or partly chunky with broccoli pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 45g | 69% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 1017mg | 42% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3112IU | 62% |
| Vitamin C | 82mg | 91% |
| Calcium | 340mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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