The Easiest, Creamiest Broccoli Cheddar Soup Is Ready in 30 Minutes Flat
Ingredients
- 11/2 large headpound broccoli
- 4 tablespoons unsalted butter
- 11 mediumcup white or yellow onion
- 1 teaspoon kosher salt
- 191 1/2 small to mediumouncescups russet potato
- 2 cups vegetable broth
- 2 cups whole milk
- 28 cupsounces sharp cheddar cheese
- 1/2 teaspoon ground black pepper
- Bread
Shop ingredients
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Instructions
- Slice the florets off of the stem, getting as close to the base of each floret as possible. Set the florets aside, then trim off the base of the stem and discard. If the stem is really woody and the skin is thick, you might want to peel it and slice away more of the base. Slice the stem in half lengthwise, then roughly chop the pieces and remove from the cutting board.,Add the florets to the cutting board and finely dice them.
- Add the butter to a large pot over medium heat. Once melted, add the onions and salt and cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the potatoes, chopped broccoli stems, and about two-thirds of the finely chopped broccoli florets. Cook until the broccoli is mostly tender, about 5 minutes.,Add the vegetable broth and milk and bring everything to a boil. Once boiling, turn the heat down to medium and cook until the broccoli stems and potatoes are very fork tender, 5 to 7 minutes.
- Blend the soup with an immersion blender or carefully transfer to a standard blender (you may have to do so in two batches) and blend until very smooth. If using a standard blender, leave the lid cracked open and cover it loosely with a kitchen towel to let steam escape during blending.
- Once the soup is blended and smooth, add it and the remaining broccoli florets back to the pot and set over medium-high heat. Cook until it just starts to bubble, then remove from the heat. Let sit for a few minutes to cool slightly, then stir in most of the shredded cheddar cheese (I like to keep back a few tablespoons for topping the soup) and the black pepper. Stir well to combine and melt the cheese,Once the cheese is completely melted through the soup, taste and season with more salt and pepper as desired. Serve immediately topped with a little more shredded cheddar (if desired) and bread or toast for dipping.,Keep any leftovers in the fridge for up to 5 days. To reheat, warm a bowl covered in the microwave or add it to a pot over low heat on the stove until hot all the way through. Don’t let the soup come up to a full boil when reheating, otherwise it may split.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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