We love to fill up on warm soup all winter long. We like creamy, chunky, and even just plain broth. And if you want a delicious new soup to make, follow this recipe to make the easiest broccoli cheese soup you can make this winter.
Ingredients:
- 3 tablespoons unsalted butter
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- ½ teaspoon red pepper flakes
- 1 ¼ teaspoon fine sea salt, divided, to taste
- Freshly ground black pepper, to taste
- 2 pounds broccoli with stalks
- 1 large russet potato
- 6 cups water
- 4 to 8 ounces of grated sharp cheddar cheese,
Instructions:
- Melt the butter in a pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon salt, and 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.
- Slice and discard the rough bottom ends of the broccoli stalks and peel off the outer skin on the stalk. Cut the stalk into 1-2 inches big pieces.
- Cut the florets into small pieces and put them to the side.
- Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
- Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.
- Once the potato and stalks are tender, add half of the florets to the pot, stir, cover, and cook until they are bright green, about 3 to 5 minutes. Remove the pot from the heat. Blend the soup, either with a hand blender or a stand blender.
- Add the remaining florets. Cover the pot and cook until they are bright green and easily pierced through by a fork, another 4 to 7 minutes. Add the grated cheddar cheese and stir until smooth.
- Divide the soup into bowls and top with a sprinkle of cheese and enjoy!
