Broccoli Cheese Soup

Share this recipe:

Share on facebook
Share on twitter
Share on pinterest
Category
Ingredients
 2 tbsp unsalted butter
 1 (20 oz) bag frozen broccoli florets
 1 cup roughly chopped onion
 2 tsp minced garlic
 1 ½ tsp dry mustard powder
 Pinch cayenne pepper
 Table salt
 ¼ tsp baking soda
 2 loosely packed cups baby spinach
 2 cups low-sodium chicken broth
 3 oz sharp cheddar cheese, shredded (3/4 cup)
 1 ½ oz Parmesan cheese, grated fine (about 3/4 cup, plus extra for serving)
 Ground black pepper
Directions
1

Heat butter in large Dutch oven over medium-high heat.

2

When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt.

3

Cook, stirring frequently, until fragrant, about 6 minutes.

4

Add 1 cup water and baking soda.

5

Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

6

Add broth and 2 cups water and increase heat to medium-high.

7

When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute.

8

Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute.

9

Transfer soup to medium bowl and repeat with remaining soup.

10

Return soup to Dutch oven, place over medium heat and bring to simmer.

11

Adjust consistency of soup with up to 1 cup water.

12

Season to taste with salt and pepper.

13

Serve, passing extra Parmesan separately

Ingredients

Ingredients
 2 tbsp unsalted butter
 1 (20 oz) bag frozen broccoli florets
 1 cup roughly chopped onion
 2 tsp minced garlic
 1 ½ tsp dry mustard powder
 Pinch cayenne pepper
 Table salt
 ¼ tsp baking soda
 2 loosely packed cups baby spinach
 2 cups low-sodium chicken broth
 3 oz sharp cheddar cheese, shredded (3/4 cup)
 1 ½ oz Parmesan cheese, grated fine (about 3/4 cup, plus extra for serving)
 Ground black pepper

Directions

Directions
1

Heat butter in large Dutch oven over medium-high heat.

2

When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt.

3

Cook, stirring frequently, until fragrant, about 6 minutes.

4

Add 1 cup water and baking soda.

5

Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

6

Add broth and 2 cups water and increase heat to medium-high.

7

When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute.

8

Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute.

9

Transfer soup to medium bowl and repeat with remaining soup.

10

Return soup to Dutch oven, place over medium heat and bring to simmer.

11

Adjust consistency of soup with up to 1 cup water.

12

Season to taste with salt and pepper.

13

Serve, passing extra Parmesan separately

Broccoli Cheese Soup