Broccoli Cheddar Soup
Appetizers,  Main Dish,  Soups,  Vegetable,  Vegetables,  Vegetarian

Broccoli-Cheddar Soup

This soup hits the spot when I want a simple, quick, yet indulgent way to enjoy my all-time favorite veggie. It captures the bright taste of broccoli sweetened by aromatics and smoothed out with melted sharp cheddar.

The real recipephany here is a bit of magic. Instead of turning olive drab—as broccoli likes to do after a few minutes of cooking—this soup stays vibrant green. How? A few handfuls of spinach do the trick. So it looks as fresh as it tastes. Crusty bread makes it a meal.

Don’t confuse this with the thick, cream-laden broccoli-cheddar soup made popular by Panera restaurants. Our favorite cream alternative, bouillon, rounds out the flavor so you get a rich-tasting bowl of comfort without the extra fat.

But of course, we won’t skimp on the cheese.

Broccoli-Cheddar Soup

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 1 leek, trimmed, cut in half lengthwise and rinsed, and sliced
  • 2 cloves garlic, minced
  • 5 cups water
  • 4 1-cup vegetable or chicken bouillon cubes, or equivalent from jar or larger cubes
  • 1 large head broccoli (about 2 pounds)
  • 2 cups fresh spinach, lightly packed
  • 1½ cups shredded sharp or extra-sharp cheddar cheese like Trader Joe’s Unexpected Cheddar
  • Black pepper
  • Salt to taste
  1. Cut the broccoli top into small florets. Peel and cut some of the stalk into small pieces.
  2. In a large pot, heat oil and butter and sauté the onion and leek slowly until soft, about 7 minutes. Add garlic, stir and cook until fragrant, about a minute.
  3. Add water, bouillon and broccoli. Bring to a boil, reduce heat to medium, and simmer until broccoli has barely cooked and remains bright green, about 3-5 minutes.
  4. Turn off heat, let cool a little, and add spinach. Using a blender, purée until smooth. (If using a countertop blender, you may need to process in batches.) Stir in 1¼ cups of cheese and place back on low heat just to melt the cheese.
  5. Add pepper and salt if necessary. Garnish with remaining shredded cheddar.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *