Recipes

Broccoli and Cheddar Cheese Soup Recipe

Posted on by Heather Brower
25
Aug

 A rich blend of extra-sharp Cheddar, potatoes and broccoli, this classic soup will see you through fall and winter. Though they are a little more work, the homemade croutons are worth it—they add an irresistible crunch.

CAL/SERV:403
YIELDS:4
PREP TIME:0 hours 30 mins

TOTAL TIME:0 hours 30 mins

INGREDIENTS

2 slice of bread
2 tbsp. olive oil
2 stalk celery
2 clove garlic
1 onion
1 medium russet potato (about 8 oz)
1 bunch broccoli (about 1 1/4 lb)
Kosher salt and pepper
1 c. lowfat milk
1/4 tsp. freshly grated or ground nutmeg
6 oz. extra-sharp Cheddar
DIRECTIONS
  1. Heat oven to 400°F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside.
  2. Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
  3. Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more.
  4. Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), purée the vegetable mixture. Add the milk and nutmeg and simmer to heat through, about 2 minutes. Add the cheese and stir until melted. Serve with the croutons.

Tips & Techniques

Heather Brower