Broccoli Cheese Soup
Unraveling the mysteries of home cooking through science.
- Yield:Serves 6
- Active time:30 minutes
- Total time:1 hour
- Rated:
Creamy, filling, and packed with layered broccoli flavor. [Photographs and video: J. Kenji López-Alt]
In the world of cheaty foods, broccoli cheese soup has always seemed like one of the cheatiest. There's nothing wrong with owning it: Cheese is delicious, and not every single lunch has to be virtuous. Still, I sometimes wish that the broccoli part of the whole thing was taken a little more seriously, if only for the purely selfish reason that I love broccoli. My goal here was to create a recipe for broccoli cheese soup that was as comforting as the ultra-cheesy kind you typically find, but simultaneously really tasted like broccoli.
Why It Works
Creamy, filling, and packed with layered broccoli flavor. Read the Whole Story- Charring broccoli florets and simmering the stems builds in layers of different types of broccoli flavor.
- Adding a potato to the simmering soup provides a natural thickener that helps the cheese emulsify and gives the soup a creamy texture.
Ingredients
- 1 1/2 pounds (700g) broccoli
- 2 tablespoons (30ml) vegetable oil
- Kosher salt and freshly ground black pepper
- 3 tablespoons (45g) unsalted butter
- 1 medium onion, sliced (about 6 ounces; 170g)
- 1 medium carrot, peeled and finely diced (about 4 ounces; 120g)
- 3 medium cloves garlic, thinly sliced
- 2 cups (475ml) water, or homemade or store-bought low-sodium chicken stock
- 3 cups (700ml) whole milk
- 1 small russet potato, peeled and sliced (about 4 ounces; 120g)
- 12 ounces (340g) sharp cheddar cheese, grated (see note above)
- 8 ounces (240g) deli-style American cheese, diced (see note above)
- 1 teaspoon (3g) mustard powder
- Dash of hot sauce, such as Frank's RedHot
Directions
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1.
Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.
-
2.
Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
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3.
Return Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.
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4.
Add water or chicken stock, milk, and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.
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5.
In a large bowl, toss both cheeses together along with mustard powder. Using an immersion blender or working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few more times until a few pieces are broken down, but most bite-size pieces remain. Serve immediately.