Cook This!

Broccoli-Cheddar Soup

We turn the tables on tradition, giving broccoli its proper due.

Cook This!

Broccoli-Cheddar Soup

We turn the tables on tradition, giving broccoli its proper due.

Traditionally, broccoli-Cheddar soup is about the cheese, the broccoli playing second fiddle to a bowl of glorified fondue. We turn the tables on tradition, giving broccoli its proper due and using only a handful of sharp Cheddar to give this soup a rich, creamy texture and beer—preferably a full-flavored ale like Bass—to give it body and soul. Just 8 ounces is needed, which leaves you 4 to sip on while the soup simmers away.

Ingredients


Makes 4 servings

1 Tbsp butter
1 yellow onion, diced
1 large carrot, diced
1 head broccoli, cut into florets and stem thinly sliced
2 cloves garlic, chopped
1 Tbsp flour
1 cup low-sodium chicken stock
1 cup beer
2 cups milk
1 cup shredded sharp Cheddar cheese
Salt and black pepper to taste
Tabasco sauce to taste
4 Parmesan crisps

Per serving:
290 calories
17 g fat (9 g saturated)
580 mg sodium 

How to Make It


Step 1

Heat the butter in a large pot over medium heat. Add the onion, carrot, broccoli, and garlic and cook for about 5 minutes, until the vegetables soften. Stir in the flour and cook until it evenly coats all of the vegetables. Add the stock and beer, stirring vigorously to keep the flour from clumping. Simmer for a few minutes, then pour the mixture (working in batches, if need be) into a blender and puree until mostly smooth (a bit of texture can be nice here).You can also use a hand blender to puree the soup in the pot.

Step 2

Return the soup to the pot and bring to a simmer over low heat. Stir in the milk and cheese. After the cheese has fully melted into the soup, season with salt and pepper and a few good shakes of Tabasco. Serve each bowl of soup with a Parmesan crisp floating in the middle.

Note: Make crisps by topping thin slices of baguette with Parmesan and baking in the oven until golden brown, about 12 minutes.