Ingredients (10)
- 1 1/2 pounds broccoli (about 1 large head)
- 1 tablespoon olive oil
- 1/2 medium yellow onion, medium dice
- Kosher salt
- Freshly ground black pepper
- 1 medium russet potato (about 8 ounces)
- 2 cups low-sodium chicken broth or water
- 2 cups water
- 2 cups shredded sharp cheddar cheese (about 5 ounces)
- 2 tablespoons sour cream
Nutritional Information
- Calories317
- Fat18.0g
- Saturated fat8.34g
- Trans fat0.42g
- Carbs25.91g
- Fiber5.79g
- Sugar4.26g
- Protein17.37g
- Cholesterol39.27mg
- Sodium331.67mg
- Nutritional Analysis per serving (4 servings) Powered by
Broccoli and cheese are to soup what peanut butter and jelly are to sandwiches. Adding potato and sour cream gives this hearty winter soup a creamy texture with a touch of tang.
This recipe was featured as part of our Winter Ingredients photo gallery.
Instructions
- 1Remove the florets from the broccoli head and cut them into 1-inch pieces. Place half in a large bowl and half in a small bowl; set aside. Cut off the bottom of the stalk and use a vegetable peeler to trim away the woody outer layer. Cut the stalk into 1-inch pieces and place them in the large bowl with the florets; set aside.
- 2Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
- 3Meanwhile, peel the potato and cut it into 1-inch pieces. Add the potato, chicken broth, water, and reserved pieces of stalk and florets from the large bowl to the saucepan, season with salt and pepper, and bring to a boil over high heat. Reduce the heat to low and simmer until the potato pieces and broccoli stalks can be easily pierced with a knife, about 20 minutes. Meanwhile, cut the remaining florets into 1/4-inch pieces; set aside.
- 4Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Place the blended soup in a clean saucepan and return it to low heat. Add the reserved broccoli florets and simmer until they are tender and can easily be pierced with a knife, about 10 minutes. Stir in the cheese and sour cream. Taste and season with additional salt and pepper as needed.
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