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CHEESE BROCCOLI SOUP

Equipment: Immersion blender or countertop blender

Why this works:

  • Charring florets boosts broccoli flavor.
  • Simmering stems builds a savory base.
  • Potato thickens and helps cheese blend smoothly.

SHOPPING LIST

  • 1½ lb (700 g) broccoli (florets + stems)
  • 2 tbsp (30 ml) vegetable oil
  • Kosher salt and black pepper (to taste)
  • 3 tbsp (45 g) unsalted butter
  • 1 medium onion, sliced – \~6 oz (170 g)
  • 1 medium carrot, finely diced – \~4 oz (120 g)
  • 3 cloves garlic, thinly sliced
  • 2 cups (475 ml) water or low-sodium chicken stock
  • 3 cups (700 ml) whole milk
  • 1 small russet potato, peeled + sliced – \~4 oz (120 g)
  • 12 oz (340 g) sharp cheddar cheese, grated
  • 8 oz (240 g) toast cheese (mix of cheddar + gouda), diced – sub for American cheese
  • 1 tsp (3 g) dried mustard powder
  • Dash of sriracha (to taste) – sub for Frank’s Red Hot

INSTRUCTIONS

Prep broccoli:
Separate 1½ lb (700 g) broccoli into florets and stems.
Cut florets into bite-sized pieces. Roughly chop stems. Set both aside separately.

Char florets:
Heat 2 tbsp (30 ml) oil in a large Dutch oven over high heat until shimmering.
Add florets (approx. 500 g). Cook without stirring for 1 minute to char the bottom.
Stir, season with salt + pepper, cook another 1–2 minutes until lightly charred.
Transfer to a baking sheet to cool.

Sauté base veg:
Reduce heat to medium. Add 3 tbsp (45 g) butter, 6 oz (170 g) sliced onion, 4 oz (120 g) diced carrot, and \~200 g chopped broccoli stems.
Season with salt + pepper. Cook \~5 minutes, stir often – should soften, not brown.
Add 3 sliced garlic cloves. Stir 30 seconds until fragrant.

Simmer soup:
Add 2 cups (475 ml) stock, 3 cups (700 ml) milk, and 4 oz (120 g) sliced potato.
Bring to a boil over high heat, then reduce to low and simmer gently \~30 minutes until all veg is soft.

Blend and add cheese:
In a large bowl, toss together:

12 oz (340 g) grated sharp cheddar

8 oz (240 g) diced toast cheese

1 tsp (3 g) mustard powder

Blend the soup using an immersion blender (or in batches in countertop blender).
Add cheese mixture a handful at a time while blending, until soup is smooth.
Add a dash of sriracha (start with \~½ tsp / 2–3 ml) and stir in. Adjust salt + pepper.

Finish with florets:
Stir in charred broccoli florets (\~500 g). Pulse blender briefly so some pieces break up, but most remain intact.
Serve immediately.