Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
- 1 ¼ teaspoon fine sea salt, divided, to taste
- Freshly ground black pepper, to taste
Vegetables
- 2 pounds broccoli with stalks (3 large or 4 medium)
- 1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
Liquid & Cheese
- 6 cups water
- 4 to 8 ounces grated sharp cheddar cheese, depending on your mood
Garnish (optional)
- Thinly sliced chives or green onions
- Additional red pepper flakes
- Small handful of grated cheddar cheese reserved for topping
Instructions
- Sauté Aromatics: Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the chopped onions, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Stir to combine, then cover and cook, stirring occasionally, until the onions soften and begin to turn golden, about 8 to 10 minutes.
- Prepare Broccoli: While the onions cook, trim off the rough bottom ends of the broccoli stalks and peel off the tough outer skin using a vegetable peeler. Slice the stalks into 1 to 2-inch pieces and set aside. Cut the broccoli tops by slicing close to the base of the florets and chop the remaining stalks to match the size of the other pieces. Reserve the florets for later use.
- Cook Stalks and Potato: Add the broccoli stalk chunks and potato pieces to the pot. Pour in 6 cups of water and add the remaining 1 teaspoon salt. Increase the heat to high to bring to a boil, then reduce to medium-low and cover. Simmer until the potato and stalks are tender and easily pierced with a fork, about 20 to 25 minutes.
- Chop Florets: While the stalks and potato cook, chop the reserved broccoli florets into small pieces by slicing in one direction then turning the cutting board to chop again for uniform pieces.
- Cook Some Florets and Blend Soup: Once the potato and stalks are tender, add half of the chopped florets to the pot, stir, cover, and cook until they turn bright green, about 3 to 5 minutes. Remove the pot from heat. Transfer the mixture in batches to a stand blender (never fill past the max fill line) and blend until completely smooth. Alternatively, use an immersion blender for a slightly different texture. Return the puréed soup to the pot.
- Add Remaining Florets and Cheese: Return the pot to medium heat and add the remaining florets. Cover and cook until the florets are bright green and tender, about 4 to 7 minutes. Stir in almost all of the grated cheddar cheese until smooth. Adjust flavor by adding more cheese for creaminess, additional salt for flavor, or black pepper for spice as desired.
- Serve and Garnish: Divide the soup into bowls and garnish with a sprinkle of the reserved cheddar cheese, thinly sliced chives or green onions, and optionally some red pepper flakes. Serve hot and enjoy! Leftovers can be refrigerated for up to 4 days.
Notes
- Adjust the amount of red pepper flakes based on your spice tolerance or omit entirely for a milder soup.
- Using potato instead of cream or flour gives the soup natural creaminess and keeps it lighter.
- Carefully blend the hot soup in batches to avoid spills or burns; never fill the blender past its maximum fill line.
- This soup freezes well but the color may darken; reheat gently and stir before serving.
- For a smoother texture, use a stand blender; immersion blender works but results may be less creamy.
- Garnishes like chives, extra cheese, and red pepper flakes add flavor and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
