Creamy Broccoli and Cheddar Soup
By America's Test KitchenPublished on November 9, 2012
Time
50 minutes
Yield
Serves 6
Ingredients
Before You Begin
Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.
Instructions
- Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
- Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
Time
50 minutesYield
Serves 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Broccoli and cheese soup is classic comfort food, but many recipes yield gloppy, glorified cheese sauce or a mess of bland, gray vegetables. We wanted a Creamy Broccoli and Cheddar Soup recipe that tasted like fresh, bright green broccoli. Cooking the fibrous broccoli stems until they were soft, then adding cream and broccoli florets, ensured our recipe had the most broccoli flavor. The florets didn’t overcook and retained their bright color and fresh flavor. Adding the cheddar cheese at the end of cooking kept it from clumping and separating.
Before You Begin
Taste the soup before adding any salt; both the cheese and the chicken broth can be quite salty.
Instructions
- Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes. Stir in broth, increase heat to medium-high, and simmer until stems are tender, about 5 minutes. Add florets, cream, and nutmeg and simmer until florets are tender, about 5 minutes.
- Puree soup in two batches in blender until smooth, return to pot, and bring to simmer over medium heat. Stir in cheddar until melted and season with salt and cayenne pepper. Serve, garnished with extra cheese. (Soup can be refrigerated for up to 3 days. Reheat over medium heat until hot, but do not boil or cheese will separate.)
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