Potato, Broccoli, & Cheddar Soup with Cheese Toasts

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. 🙂

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

1. Preheat oven to 400 degrees, preferably on convection roast.
2. 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.
3. 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.
4. 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.)
5. Season with salt, pepper, and lemon juice.
6. 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.
7. Roast broccoli and cheese toasts for 15 minutes, tossing florets halfway through.
8. Serve soup topped with toasts, florets, and zest, as desired.

One Year Ago:

• Creamy Corn Chowder
• Greens & Cheese Quesadillas

Two Years Ago:

• Lobster & Corn Chowder

Three Years Ago:

• Roasted Poblano Corn Chowder

Four Years Ago:

• Mushroom, Leek, & Wild Rice Soup
• Zucchini-Leek Soup with Creme Fraiche & Cilantro
• Roasted Cauliflower & White Bean Dip

Five Years Ago:

• Cheddar Corn Chowder
• Classic Split Pea Soup

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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