Broccoli-Cheese Soup(ATK)

READY IN: 46mins
Recipe by Coppercloud

To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.

Top Review by stormylee

Fabulous soup that is full of flavour! I only used about half of the cheddar called for (all I had, it turned out!!), but I didn't miss more, nor did the soup need any added salt at the end. Simply a wonderful, wonderful soup that will definitely get made again. Thank you for sharing!

Ingredients Nutrition

Directions

  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

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