Broccoli Cheddar Soup

Our easy broccoli cheddar soup recipe is lighter than some versions, thickened with puréed vegetables instead of cream—and finished with cheesy croutons.

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 2 onions
• 4 garlic cloves
• 3 Tbsp unsalted butter
• 0.5 tsp crushed red pepper flakes
• 2 broccoli
• 1 russet potato
• 5 cups water
• 1 Tbsp salt
• 8 oz sharp cheddar cheese
• 4 rustic white bread
• 0.5 cup plain Greek yogurt
• 0 black pepper to taste

Instructions

1. Halve 2 onions. Peel and coarsely chop. Peel and smash 4 garlic cloves, then coarsely chop. No need to break out your best knife skills because it’s all going to get blended, but try to cut everything into somewhat even pieces so they cook at the same rate.
2. Melt 3 Tbsp unsalted butter in a large Dutch oven or pot over medium-low heat. Add onion, garlic, and ½ tsp red pepper flakes; season with salt and black pepper. Stir to combine, then cover pot and cook, stirring occasionally, until softened and just starting to take on color, 8–10 minutes.
3. Meanwhile, trim bottoms of 2 heads of broccoli, then peel. Separate hefty stalks from florets. Set aside florets. Coarsely chop stalks into 1"–2" pieces. Peel 1 medium russet potato. Coarsely chop into 1"–2" pieces.
4. Add broccoli stalks and potato pieces to pot and stir to coat in butter. Pour in 5 cups water, add 1 Tbsp salt, and bring to a boil over high heat. Reduce heat to medium-low and keep at a simmer. Cover pot and cook until broccoli stalks and potatoes are completely tender, 20–25 minutes.
5. Meanwhile, chop reserved florets into small pieces. Grate 8 oz sharp cheddar cheese. You should have about 2 1/2 cups.
6. Add half of florets to pot, cover, and cook until bright green, 3–5 minutes. Transfer to a blender, let cool for 5 minutes, and purée until smooth. Return purée to pot.
7. Return to medium heat and add remaining florets. Cover pot and cook until bright green, another 3–5 minutes. Add 2 cups cheddar cheese and stir until smooth. Cover and reduce heat to low; set aside while you make the cheddar croutons.
8. Heat broiler. Broil 4 thick slices rustic white bread (if using) on a rimmed baking sheet until lightly browned, 2–3 minutes. Turn bread over, then sprinkle with reserved cheddar cheese and red pepper flakes. Continue to broil until cheese is bubbling and browned, 2–3 more minutes.
9. Remove soup from heat and stir in ½ cup plain Greek yogurt. Season generously with black pepper; taste for salt.
10. Cut cheese toasts (if using) into 1" pieces. Divide soup among bowls. Top with cheddar croutons or reserved cheese.