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Broccoli Cheese Soup

Course Soup


  • 1 1/2 pounds broccoli 700g
  • 2 tablespoons vegetable oil 30ml
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons unsalted butter 45g
  • 1 medium onion about 6 ounces; 170g, sliced
  • 1 medium carrot about 4 ounces; 120g, peeled and finely diced
  • 3 medium cloves garlic thinly sliced
  • 2 cups water 475ml, or low-sodium chicken stock
  • 3 cups whole milk 700ml
  • 1 small russet potato about 4 ounces; 120g, peeled and sliced
  • 12 ounces sharp cheddar cheese 340g, see note above, grated
  • 8 ounces deli-style American cheese 240g, see note, diced
  • 1 teaspoon mustard powder 3g
  • Dash of hot sauce such as Frank's RedHot


  • Separate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.
  • Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer. Transfer to a rimmed baking sheet to cool.
  • Return Dutch oven to medium heat and 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 boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.
  • In a large bowl, toss both cheeses together along with mustard powder. Using an immersion blender blend soup, adding cheese a handful at a time, until completely smooth. Stir in hot sauce and season to taste with salt and pepper. Stir in reserved broccoli florets and pulse with blender a few more times until a few pieces are broken down, but most bite-size pieces remain. Serve immediately.


Look for deli-style American cheese at the deli counter of your supermarket. You can use any combination of cheddar, American, and other young, moist cheeses, like Jack or Colby.