Broccoli Cheddar Soup
Broccoli soup is a dish that truly showcases the brilliance of its main ingredient. This pureed broccoli cheese soup boasts a clean, straightforward flavor that allows the broccoli to take center stage.
With just a handful of ingredients, it comes together quickly, making it perfect for busy weeknights or a light yet satisfying meal. The key to its exceptional taste is the combination of mascarpone and Irish cheddar, which creates a velvety smooth texture and adds rich depth to the flavor profile. If you can’t find Irish cheddar, a sharp or aged white cheddar works just as well.
This soup shines without the need for excessive garnishes, but I recommend serving it with croutons and a drizzle of olive oil. Enjoy it piping hot, or cool it down in shallow containers for later use. In any case, this simple yet indulgent soup delivers an unbeatable combination of creaminess, cheesiness, and complete satisfaction.
Main Ingredients:
Broccoli: This humble brassica is the centerpiece of the soup. Dividing it into stems and florets ensures a perfectly tender result when cooked and makes blending a breeze.
Irish Cheddar: Aged and sharp, Irish cheddar adds depth and a bit of tang to the soup’s flavor profile. If you don’t use Irish cheddar, substitute it with a sharp or aged white cheddar to maintain that savory edge.
Mascarpone: This Italian cream cheese brings a luxurious, velvety texture that balances the cheddar’s sharpness, making each spoonful smooth and rich without overpowering the broccoli.
Broccoli Cheddar Soup
Broccoli soup is a dish that truly showcases the brilliance of its main ingredient. This pureed broccoli cheese soup boasts a clean, straightforward flavor that allows the broccoli to take center stage.
4
servings5
minutes15
minutes20
minutesKeep the screen on while I cook
Ingredients
2 quarts water
1 tbsp salt
10 ounces broccoli stems,
trimmed and chopped26 ounces broccoli florets
6 ounces Irish cheddar, shredded
8 ounces mascarpone
Method
- Prep the Water: In a large pot, bring 2 quarts of water and 1 tablespoon of salt to a rolling boil.
- Cook the Broccoli Stems: Add the chopped broccoli stems to the boiling water. Cover and let them simmer for 6 minutes until they start to soften.
- Add the Broccoli Florets: After the stems have cooked, add the broccoli florets to the pot. Continue to simmer, covered, for an additional 9 minutes. The broccoli should be fully tender but still vibrant green.
- Strain the Broccoli: Using a slotted spoon, remove the broccoli stems and florets from the pot and transfer them to a high-powered blender. This recipe will fill a 2 quart (64-ounce) blender to the brim, so if you need to, work in batches.
- Blend the Soup Base: Pour 2 1/2 cups of the poaching water into the blender with the broccoli. Be careful with the hot liquid, starting slow to prevent splattering. Starting on a low speed, gradually increase the speed and blend until smooth.
- Add Cheese and Cream: With the blender on a low setting, add the shredded Irish cheddar and mascarpone. Blend until they’re fully incorporated and the soup is smooth and creamy. Taste and adjust seasoning with additional salt or a pinch of white pepper, if desired.
- Serve or Store: Pour the hot soup directly into bowls for immediate serving, or let it cool in shallow containers for storage. To refrigerate, cool it quickly by spreading in shallow containers—this helps retain the soup’s vibrant color. Stored in the fridge, it will keep for up to 3 days.
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Field Notes
- The soup’s clean flavors make it an excellent base—feel free to add a drizzle of olive oil or a sprinkle of toasted seeds for a little added texture if desired. Garlic bread is also a welcome accompaniment for dipping. For a quick and easy meal or lunch, try adding cooked chicken.
- To get the right amount of broccoli, buy 2 ¼ pounds of crowns. This should give you close to the 10 ounces of stems and 26 ounces of florets.
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