Broccoli-Cheese Soup
(from 226-2tone’s recipe box)
Serves 6 to 8
To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.
Source: America’s Test Kitchen (from RecipeThing user Bethany)
Categories: Soups and Stews
Ingredients
- 2 tablespoons unsalted butter
- 2 pounds broccoli , florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion , roughly chopped (about 1 cup)
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 teaspoons dry mustard powder
- Pinch cayenne pepper
- Table salt
- 3–4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (see note)
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese , shredded (3/4 cup)
- 1 1/2 ounces Parmesan cheese , grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Directions
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Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
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Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.