Broccoli Cheddar Soup
Broccoli Cheese Soup with a creamy blend of sharp cheddar and Parmesan, enriched by tender broccoli florets and a subtle hint of mustard and cayenne pepper.
Ingredients
- 3 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 teaspoons garlic powder
- 1 1/2 teaspoons dry mustard powder
- Pinch of cayenne pepper
- Table salt
- 3 –4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth
- 3 ounces baby spinach 3 loosely packed cups
- 4 ounces sharp cheddar cheese shredded (1 cup)
- 1 1/2 ounces Parmesan cheese grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Instructions
- Heat butter in large Dutch oven over medium-high. Add broccoli, onion, garlic powder, dry mustard, cayenne, and 1 tsp salt. Cook, stirring frequently, until fragrant and soft, about 6 mins.
- Add 1 cup water and baking soda. Simmer, cover, and cook until broccoli is very soft, about 20 mins, stirring once.
- Stir in chicken broth and 2 cups water. Increase heat to medium-high. When simmering, add spinach and cook until wilted, about 1 min.
- Blend half the soup with cheddar and Parmesan until smooth, about 1 min. Pour blended soup into a bowl. Repeat with remaining soup.
- Return blended soup to Dutch oven over medium heat. Simmer gently. Adjust consistency with up to 1 cup additional water if needed.
- Season with salt and black pepper. Serve hot with extra Parmesan on the side.