Which soup is most beloved by the masses? Just your opinion, not facts. I couldn’t find a poll on the Internet but I think there should be one because there’s a poll and 25 best whatever list for everything and food polls are obviously the most important.
I would guess that broccoli-cheese soup is at least in the top 5 most popular soups and for good reason: it’s flipping delicious! Even broccoli haters like this soup. Cheesy, creamy soup flecked with REAL VEGETABLES that don’t make you feel like you’re eating vegetables?! I’ll take 10 bowls, please.
I found this recipe in Alex Guarnaschelli’s cookbook, The Home Cook, and knew I had to try it. This recipe is unique because the broccoli is roasted before it’s added to the soup, giving it a caramelized, sweet flavor. Roasted vegetables are my favorite way to eat vegetables so this was a no-brainer. Add a spicy kick of red pepper flakes and lemon to wake everything up. Plus loads of heavy cream (her recipe calls for 2-1/2 cups) and while that doesn’t scare me, I wanted people to actually give this one a chance so I cut it with some whole milk. Can you even call it lighter if you still add whole milk?
Live on the edge and add all cream if you dare.
Sneak preview to some cheddar cheese straws I’m sharing tomorrow that are so beyond perfect for dipping in this soup.
Creamy broccoli-cheese soup starts with roasted broccoli to bring out the sweetness, red pepper flakes, loads of cream, cheddar cheese and lemon to wake everything up! Puree to smithereens and you’re done!
- 4 to 5 tablespoons extra-virgin olive oil, divided
- 2 pounds broccoli, cut into florets
- 1 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 3 garlic cloves, finely minced
- 2 cups chicken stock
- 1-1/2 cups heavy cream
- 1 cup whole milk
- 1 cup shredded sharp Cheddar cheese, to taste
- Juice of 1 large lemon
- 2 tablespoons crème fraiche OR sour cream
CRÈME FRAICHE DRIZZLE:
- 1/4 cup crème fraiche OR sour cream
- 1 to 2 tablespoons heavy cream
- Preheat the oven to 425°.
- Place the broccoli florets on a large baking sheet. Drizzle 1/4 cup olive oil over top, and sprinkle with the red pepper flakes, salt and pepper. Toss to coat. Spread the broccoli in a single layer. Roast the broccoli for 20 to 25 minutes until the broccoli is brown and caramelized, tossing once halfway through cooking. Remove from the oven and set aside.
- In a large, heavy-bottomed Dutch oven, add 1 tablespoon olive oil and heat over medium heat. Add the shallots, sprinkle with salt and cook until softened and translucent, about 5 minutes. Add the garlic and cook for an additional 30 seconds to 1 minute, until softened and fragrant. Add the roasted broccoli, chicken stock, cream, and milk and bring to a simmer for 4 to 6 minutes. Transfer to a blender and puree in batches, if necessary, until smooth. Return the soup to the pot over medium-low heat, add the lemon juice and adjust the salt and pepper, if necessary. Whisk in the cheddar and sour cream until melted.
- For the Crème Fraiche Drizzle: Combine the crème fraiche and enough cream to make a drizzleable consistency and whisk to combine.
- Serve the soup hot with additional Cheddar cheese, if desired, and the Crème Fraiche Drizzle.
Inspiration: Creamiest of the Creamy Broccoli Soup, The Home Cook by Alex Guarnaschelli