Broccoli-Cheese Soup
User Reviews
5
Broccoli-Cheese Soup
Description
Starting with sautéing broccoli, onion, garlic, dry mustard, and optional cayenne in butter, this soup builds its base by gently cooking the vegetables with a pinch of salt. Adding baking soda during simmering speeds cooking and preserves the broccoli’s vibrant green hue. The combination of chicken broth and water creates a flavorful yet light liquid base.
Once the broccoli is tender, baby spinach is stirred in until just wilted. Sharp cheddar and Parmesan cheeses are blended into the soup (using an immersion blender or transferred to a blender in batches), producing a smooth, creamy consistency. The final seasoning balances the flavors, and additional water can adjust thickness as desired.
Serve with croutons or extra Parmesan cheese to add texture and deepen the flavor. The soup offers a comforting way to enjoy broccoli with cheese integrated throughout.
For a vegetarian version, replace chicken broth with vegetable broth. If an immersion blender is not available, puree the soup in batches using a regular blender and then combine. Adjust thickness with water as preferred.
Ingredients
- 2 Tablespoons butter unsalted
- 2 pounds broccoli florets roughly chopped into 1 inch pieces, and stems cut into 1/4 inch slices.
- 1/2 onion chopped, medium
- 2 garlic minced, cloves
- 1 1/2 teaspoon dry mustard powder
- pinch cayenne pepper optional
- kosher salt for taste
- 3-4 cups water
- 1/4 teaspoon baking soda
- 2 cups chicken broth low-sodium
- 2 cups baby spinach loosely packed
- 3/4 cup cheddar cheese shredded, sharp
- 3/4 cup Parmesan Cheese grated (extra for topping soup)
Instructions
- Heat butter in a large Dutch oven or heavy pot over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt.
- Cook, stirring until fragrant for about minutes. Add 1 cup water and baking soda (this speeds cooking to keep the florets bright green). Bring to simmer, cover, and cook for 20 minutes. Stir once at 10 minutes.
- Add broth and 2 cups of water and turn up the heat to medium-high. When it begins to simmer, stir in the spinach and cook until it begins to wilt, about 1 minute.
- Add cheeses and process with an immersion blender. Add last cup of water if needed to suit the consistency you prefer. Season with salt and pepper.
- Top with croutons and parmesan cheese if you would like.
Notes
- Substitute vegetable broth to make the soup vegetarian.
- If you don't have an immersion blender, puree the soup in batches in a regular blender and combine afterwards.
- Adjust soup consistency by adding up to 1 cup more water as needed when blending.
- Top the finished soup with croutons or additional Parmesan for extra flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 209kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 37mg | 12% |
| Sodium | 503mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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