My husband likes soups that have a thicker consistency. As he loves our gold standard Cauliflower Cheese Soup, I knew that he would love this one too; I just used more potatoes to give it a heartier consistency. It was perfect. It would also be difficult to argue about eating a soup that is garnished with garlic-cheese toasts! The roasted broccoli floret topping was another bonus. π
This soup is quick enough to prepare and serve on a weeknight, but is even more wonderful if made in advance. The recipe was adapted from Martha Stewart Living. I used some chicken stock for water and increased the amount of garlic, potatoes (unpeeled!), and lemon juice. I also used a sourdough baguette to make the cheese toasts instead of Italian bread. Great.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 large shallots, halved and thinly sliced (1/4 cup)
- 6 large cloves garlic, thinly sliced
- 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets, divided)
- 1 pound small Yukon Gold potatoes, chopped
- 2 cups chicken or vegetable stock
- coarse salt and freshly ground pepper
- 2 packed cups grated sharp white cheddar (from an 8-ounce block), divided
- freshly squeezed juice from 1 lemon, plus grated zest for serving, or to taste
- 8 slices (each 1/2 inch thick) sourdough baguette, sliced on a diagonal or 4 slices (each 1/2 inch thick) rustic Italian bread
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Preheat oven to 400 degrees, preferably on convection roast.
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In a medium saucepan, heat oil over medium-high. Add shallots, 4 cloves of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes.
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Add stock with 3 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes.
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Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. (I used an immersion blender instead.)
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Season with salt, pepper, and lemon juice.
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Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture.
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Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
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Serve soup topped with toasts, florets, and zest, as desired.
One Year Ago:
Two Years Ago:
Three Years Ago:
Four Years Ago:
- Mushroom, Leek, & Wild Rice Soup
- Zucchini-Leek Soup with Creme Fraiche & Cilantro
- Roasted Cauliflower & White Bean Dip
Five Years Ago:
Goodness! This soup is right up my alley. I have potato leek soup in the fridge that I made last night, but this one is next on my list!
You must make this! With the Cabot 3-year extra sharp cheddar, of course. π
We love broccoli soup!! And your recipe sounds yummy!
Thank you! Everyone will eat broccoli soup with CHEESE in my house. π
Nice! I’m also preparing many of this kind of soups in autumn/winter π they are probably my favorite dinners with the cold seasons π
We have a soup and salad dinner at least once a week in cooler weather. So warm & healthy!
I also have the same Staub cocotte, I love it π
Me too! π
Fascinating! I don’t think I’ve ever seen broccoli used as a topping! I’m so used to pureeing everything together because it was once one of the few ways I could have my kids eat vegetables! I guess I should get over that since they’re now 34 and 31!
Funny. π I guess I’m lucky because even my picky eater likes broccoli!
Yes you are!