Potato, Broccoli, and Cheddar Soup

Name: Potato, Broccoli, and Cheddar Soup
Prep time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 large shallots, halved and thinly sliced (¼ cup); 3 large cloves garlic, minced (2 tablespoons); 2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets); 3 small Yukon Gold potatoes, peeled and chopped (1 ½ cups) Kosher salt and freshly ground pepper; 2 packed cups grated white cheddar (from an 8-ounce block); 1 tablespoon fresh lemon juice, plus grated zest for serving; 4 slices (each ½ inch thick) rustic Italian bread

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By

Martha Stewart Test Kitchen

Updated on March 3, 2023

Prep Time:

25 mins

Total Time:

35 mins

Servings:

4

This 35-minute broccoli soup spotlights everyone's favorite cruciferous vegetable. Broccoli is cooked two ways for its star turn: simmered until tender for the base and roasted for the garnish. Potatoes add a creamy texture and cheddar cheese brings it all together (some goes in the soup and some is saved for the garnish). It's a kid-friendly dish that's also vegetarian—and sure to be much requested.

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (¼ cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 ½ cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each ½ inch thick) rustic Italian bread

Directions

Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.

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Originally appeared: Martha Stewart Living, October 2017