Broccoli Cheddar Soup

We love this creamy broccoli-forward soup, which uses both the florets AND the often overlooked broccoli stems. This soup may take a little longer to make, but we promise it’s worth it. The longer you cook the broccoli, the richer the soup will taste, so don’t take shortcuts with your cooking time. Make sure to use old cheddar for ultimate flavour, and whole milk for the right creaminess. This decadent soup is worth it!

Tip: Be careful when blending a hot soup.

Work in small batches; remove the vent from the blender to relieve the pressure caused by the steam, and cover the hole with a folded kitchen towel.

 Tip: Double down and serve with cheesy toast.

Brush thick-sliced sourdough bread with olive oil and toast in 400°F oven until lightly toasted; top with shredded cheddar and toast until melted, about 3 minutes.

Broccoli Cheddar Soup

This broccoli-forward soup, which uses both the florets and the often overlooked stems. The longer you cook broccoli, the richer it tastes, so don’t take shortcuts with your cooking time.

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Servings 8

Ingredients

  

• 1 large bunch broccoli
• 1/3 cup butter divided
• 1 large onion chopped
• 3 cloves garlic chopped
• 1½ tsp salt divided
• 1 tsp pepper divided
• ¼ cup all-purpose flour
• 1 900 mL pkg sodium-reduced chicken broth
• 2 cups whole milk
• 1 small russet potato or large Yukon Gold potato peeled and diced (2 cups)
• 1½ cups old cheddar shredded
• 3 4 dashes hot sauce
• ½ cup shredded old cheddar to garnish

Instructions

 

• Using vegetable peeler, peel outside of broccoli stems and trim ends. Cut stems from broccoli head and finely chop to yield 1 cup. Cut florets into small pieces to yield 5 cups.
• In large Dutch oven or heavy-bottomed pot, melt 3 tbsp of the butter over medium heat. Cook onion, stirring, until softened, 5 to 7 minutes. Add garlic and cook for 1 minute.
• Add broccoli stems, ½ cup water, ½ tsp each of the salt and pepper and cook, stirring, until tender, 8 minutes. Transfer to bowl. Add remaining 3 tbsp butter to pot over medium heat; add flour and cook, stirring constantly, until golden, 1 minute.
• Pour in chicken broth in slow, steady stream, whisking constantly until smooth. Add milk, potatoes, reserved broccoli and remaining 1 tsp salt and ½ tsp pepper. Bring to a boil over high heat. Reduce heat and simmer over low, stirring occasionally, until vegetables are very tender, 25 to 30 minutes.
• Stir in cheddar. Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven; heat over medium-low. Add hot sauce.
• To serve, divide soup among bowls; top with remaining cheese.

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