A Perfect Broccoli Cheddar Soup

If you want a broccoli soup that has a few shreds of carrot and unappetizingly congeals at temperatures below "boiling lava hot," go to Panera Bread. If you want one that has intense broccoli flavor, celebrates a wonderfully sharp cheddar cheese, and is as beautiful as it is delicious: Make this one.

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Servings: 6

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

2 tbsp unsalted butter

2 lbs broccoli-chop the florets, peel the stems and cut into 1/4 inch slices

1 white onion, chopped (you want a cup or more)

2 garlic cloves, minced

1 1/2 tsp ground mustard

1/8 tsp cayenne pepper

3 - 4 cups of water

1/4 tsp baking soda

2 cups vegetable broth, low sodium

2 oz baby spinach (about two big handfuls)

3 oz sharp white cheddar cheese, shredded


ground black pepper


1Heat butter in large dutch oven (or heavy bottomed pot that has a tight fitting lid), until foaming subsides.

2Add broccoli, onion, garlic, dry mustard, cayenne, and 1tsp of salt.

3Cook, stirring occasionally until fragrant, about 6 minutes.

4Add 1 cup of water and the baking soda, stir.

5Bring to a simmer over medium-low heat. Cover with lid and cook for 10 minutes.

6Lift lid and stir mixture. Replace lid and cook for an additional 10 minutes. Broccoli will be very soft.

7Add vegetable broth and 2 cups of water. Increase heat to medium-high.

8When mixture begins to simmer, add spinach and stir until spinach is just wilted, about 1 minute.

9Puree with immersion blender until smooth, 3-5 minutes.

10Stir in cheese and adjust consistency of soup with an additional 1 cup water if necessary.

11Season with salt and pepper and serve with fresh croutons and additional cheese for topping if desired.

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