Broccoli-Cheese Soup
By America's Test KitchenPublished on September 19, 2013
Yield
Serves 6 to 8
Ingredients
2 tablespoons unsalted butter 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into ¼-inch-thick slices1 medium onion, roughly chopped (about 1 cup)2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)1 ½ teaspoons dry mustard powderpinch cayenne pepper Table salt 3–4 cups water ¼ teaspoon baking soda 2 cups low-sodium chicken broth (see note)2 ounces baby spinach (2 loosely packed cups)3 ounces sharp cheddar cheese, shredded (¾ cup)1 ½ ounces Parmesan cheese, grated fine (about ¾ cup), plus extra for servingGround black pepper
Before You Begin
To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.
Instructions
- Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda and bring to simmer. Cover and cook, adjusting heat to maintain simmer, until broccoli is very soft, about 20 minutes, stirring once during cooking.
- Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Yield
Serves 6 to 8Ingredients
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into ¼-inch-thick slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 ½ teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4 cups water
¼ teaspoon baking soda
2 cups low-sodium chicken broth (see note)
2 ounces baby spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
1 ½ ounces Parmesan cheese, grated fine (about ¾ cup), plus extra for serving
Ground black pepper
Ingredients
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into ¼-inch-thick slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 ½ teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4 cups water
¼ teaspoon baking soda
2 cups low-sodium chicken broth (see note)
2 ounces baby spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
1 ½ ounces Parmesan cheese, grated fine (about ¾ cup), plus extra for serving
Ground black pepper
Ingredients
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into ¼-inch-thick slices
1 medium onion, roughly chopped (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 ½ teaspoons dry mustard powder
pinch cayenne pepper
Table salt
3–4 cups water
¼ teaspoon baking soda
2 cups low-sodium chicken broth (see note)
2 ounces baby spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (¾ cup)
1 ½ ounces Parmesan cheese, grated fine (about ¾ cup), plus extra for serving
Ground black pepper
Why This Recipe Works
Overcooking the broccoli in our Broccoli-Cheese Soup recipe coaxed all the flavor out of it. Adding a bit of baking soda to the cooking water sped up the cooking process, and pureeing fresh baby spinach along with the other ingredients brightened the Broccoli-Cheese Soup’s bright green color and enhanced its vegetable flavor. Finally, cheddar and Parmesan gave our soup adequate cheesy flavor without making it heavy.
Before You Begin
To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.
Instructions
- Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda and bring to simmer. Cover and cook, adjusting heat to maintain simmer, until broccoli is very soft, about 20 minutes, stirring once during cooking.
- Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments