Broccoli Cheese Soup
A childhood favorite, upgraded
March is somewhat an awkward month at the market. The best of the bright spring vegetables haven’t quite arrived yet, and the heavy winter staples are fading.
Carciofi (artichokes) and puntarelle (Catalonia chicory) are the stars of the show this time of year, along with leeks, some late-season cime di rapa (broccoli rabe) and radicchio. And of course, this is broccoli’s time to shine. This humble brassica, which has already carried us through many sad winter months, is still at its peak, but will soon disappear from the stalls until next fall.
Oddly enough, broccoli was a favorite of mine even as a kid. I remember picking it from my mother’s garden, eating the florets raw right off the plant, pretending they were tiny trees and I, a ravenous giant. Naturally, broccoli cheese soup was my favorite food as a kid. I would order it every time it appeared on a restaurant menu, and even loved the Campbell’s canned version at home. I brought back this old classic for my family now, and it was a huge hit. I lightened it up a bit from the cream-and-butter-filled soups I remember from my childhood: this version gets its creamy texture from a potato and a dollop of Greek yogurt. It is quick and easy to make and sure to warm the soul.
What’s showing up at your market right now? Are you cooking with broccoli, artichokes, or something else? I’d love to hear what’s in your kitchen this month.
Broccoli Cheese Soup
2 yellow onions, chopped
4 garlic cloves, peeled and cut in half
3 Tbsp. unsalted butter
½ to 1 tsp. crushed red pepper flakes (optional)
Salt and pepper, to taste
2 large heads of broccoli (about 900 g)
1 medium potato, peeled and chopped
6 oz. (170 g) sharp cheddar cheese (or Gruyére), grated (about 2 ½ cups)
1 oz (30 g) Parmigiano Reggiano, grated
½ cup (120 g) plain Greek yogurt
Homemade croutons or crusty bread, for serving (optional)
Serves 4-6
Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes (if using), a pinch of salt and a few grinds of black pepper.
Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes. Don’t brown the onions.
Meanwhile, trim the broccoli and peel the stalks. Chop stalks into 1″ pieces. Grab the broccoli tops and cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Set aside the broccoli florets—you’ll use them later.
Add chopped broccoli stalks and potato to the pot and stir. Pour in enough water to generously cover all the veggies and bring to a simmer over high heat. Add a teaspoon of salt, reduce the heat to low and cover the pot. Cook until the broccoli stalks and potatoes are tender throughout, about 20 minutes. Meanwhile, chop the reserved florets into small, bite-sized pieces.
Once the potato and stalks are tender, add half of the florets to pot (you’ll add the other half after blending), stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Blend the soup with an immersion blender (or transfer to a standing blender, working in batches). Return the puréed soup to the pot over medium heat.
Add the remaining florets. Cover the pot and cook until they’re bright green and tender, another 5 to 7 minutes. Add all the Parmigiano Reggiano and about 4 oz (110 g) of cheddar; stir to combine. Set aside the remaining cheddar for garnish. Remove from heat and stir in the yogurt. Taste for seasonings and add more salt and pepper if desired.
Divide the soup into bowls and top with remaining cheddar, croutons and red pepper flakes, if desired.