Broccoli Cheese Soup Recipe

• servings: 8-10 servings
• total time: 55 minutes

Ingredients

2 pounds broccoli

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

1 medium onion, sliced

1 medium carrot, peeled and finely diced

4 medium cloves garlic, thinly sliced

2 cups water, or low-sodium chicken stock

4 cups whole milk

1 small russet potato, peeled and sliced

16 ounces sharp cheddar cheese, grated

12 ounces deli-style American cheese, diced

1 teaspoon mustard powder

Dash of hot sauce, such as Frank's RedHot

Directions

Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Peel and roughly chop stems and reserve separately.

Preheat oven to 375°F.

Heat oil in a large Dutch oven over medium heat until shimmering. Add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary.

Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add water or chicken stock, milk, and potato and bring to a simmer. Cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.

Lightly oil a rimmed baking sheet. Spread broccoli florets on the baking sheet, and roast in the oven until they start to brown and soften slightly, 15-20 minutes. Remove from oven.

In a large bowl, toss both cheeses together along with mustard powder.

Working in batches with a countertop blender, blend soup, adding cheese a handful at a time, until completely smooth. With the final batch, blend in a quarter or so of the roasted broccoli florets. Return to pot.

Stir in hot sauce and season to taste with salt and pepper.

Stir in reserved broccoli florets and, if necessary, simmer until florets are tender.

Nutrition

• Serving Size: Serves 6
• Calories: 615 kcal
• Total Fat: 44 g
• Saturated Fat: 23 g
• Unsaturated Fat: 0 g
• Cholesterol: 115 mg
• Sodium: 1509 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 13 g
• Protein: 30 g