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Broccoli Cheddar Soup
Silky, cheesy, actually tastes like broccoli
Ingredients
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- 2 tbsp unsalted butter
- 2 lbs broccoli, florets chopped, stems sliced thin
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1½ tsp dry mustard
- Pinch cayenne
- 1 tsp salt
- ¼ tsp baking soda
- 2 cups chicken broth
- 3-4 cups water
- 2 oz baby spinach
- 3 oz sharp cheddar, shredded
- 1½ oz Parmesan, grated
Instructions
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- Melt butter in Dutch oven over medium-high. Add broccoli, onion, garlic, mustard, cayenne, and salt. Cook .
- Add 1 cup water and baking soda. Cover, simmer until broccoli is very soft.
- Add broth and 2 cups water. When simmering, add spinach, cook .
- Blend in batches with cheeses until smooth.
- Return to pot, simmer. Adjust consistency with water. Season to taste.
Notes
- Baking soda speeds breakdown for sweeter flavor.
- Overcooking broccoli is actually the key here.
- Don't boil after adding cheese or it separates.
America's Test Kitchen (ATK Lab-Tested)