My Fave Broccoli Cheddar Soup
Topped with a smoky paprika-garlic drizzle for ultimate comfort.
A few weeks ago, I posted a poll on Instagram asking what kinds of recipes people want more of. Can you guess what the number one answer was? Weeknight cooking. So, say hello to one of the my winter weeknight staples: Broccoli Cheddar Soup. Typically, this cozy, warming classic is laden with heavy cream and lots of cheese, but my version pulls back on both, relying on a sneaky little potato for richness and heft, and sharp or extra-sharp cheddar for the perfect cheesy kick—and, it’s ready in about 45 minutes.
Comforting like a fleece blanket on a cold rainy night, this soup has a thick, satisfying spoonable texture without being gloppy (read: It won’t leave your gut ready for a nap). And, you know me, I can’t not guild the lily, so I love topping this soup with a simple, olive oily drizzle of garlic chips and fresh thyme bolstered with a kiss of smoked paprika.
I’d love to hear what kinds of recipes y’all would like to see in 2024—so, subscribers, please sound off in the comments of this post! I’m getting ready to head to India for almost three months to work on the Diaspora Co. cookbook (wild, right?!)—that means I’m cooking up a storm now, so you’re inboxes’ tummies will be well-fed while I’m on the road. Look forward to more weeknight heroes like Chicken Meatball Scarpariello (with a sauce so tangy and addictive, you’ll be licking your plate) Mapo Eggplant with Rice Cakes, and two of my favorite everyday salads.
Broccoli Cheddar Soup with Smoky Paprika-Garlic Drizzle
While the smoky paprika-garlic drizzle is a simple, yet elite soup topping, this cozy bowlful also loves loaded baked potato soup-type toppings like more grated cheddar, crispy bacon bits, and a hearty smattering of chives. Or, try it with a simple swirl of your favorite jarred chili-crisp (or, this homemade one). This time of year, I also love it with a flourish of olio nuovo. Just make sure to have some crusty bread for dunking!
Serves 4
INGREDIENTS
For the soup
1 pound broccoli crowns
4 tablespoons unsalted butter
1 large yellow or white onion, finely diced
4 cloves garlic, roughly chopped
1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt
2 tablespoons all-purpose flour
1½ cups whole milk (don’t be tempted to use non-fat or 2%!)
4 cups chicken or vegetable stock
1 large Yukon gold potato (about 8 to 10 ounces), peeled and diced into ½” cubes
½ teaspoon freshly ground black pepper
A few gratings of nutmeg (optional)
1 large carrot, peeled and grated on the large side of a grater
4 ounces sharp or extra-sharp cheddar, grated
2 tablespoons heavy whipping cream (optional)
For the drizzle & assembly
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 sprig fresh thyme
¼ teaspoon smoked paprika
Pinch of kosher salt
Sour cream (optional)
Thinly sliced green onions
METHOD
Prepare 1 pound broccoli crowns. If your broccoli has long stems, cut the stems off as close to the crown as possible. Then, slice the stems into planks, cut into matchsticks, and finely dice. Roughly chop the broccoli crowns and keep the stems and chopped florets separate.
Melt 4 tablespoons unsalted butter in a large pot or Dutch oven over medium heat. When the butter is just starting to foam, add 1 large finely diced yellow or white onion, 4 cloves minced garlic, the reserved diced broccoli stems, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt. Cook, stirring occasionally, until the vegetables soften and start to turn light golden around the edges, 8 to 11 minutes. Add 2 tablespoons all-purpose flour and continue to cook, stirring frequently, until the flour loses its rawness, 1 to 2 minutes.
Stir in 1½ cups whole milk, bring to a gentle boil, stirring frequently to prevent lumps, and simmer until the mixture starts to thicken and coats the back of a spoon, 2 to 4 minutes. Add 4 cups chicken or vegetable stock, 1 large peeled, diced Yukon gold potato, ½ teaspoon freshly ground pepper, and a few gratings of nutmeg, if using, increase the heat to medium-high, and bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are cooked through and can easily be broken with the back of a spoon, 8 to 12 minutes.
Turn off the heat and carefully pulse with an immersion blender to blend most of the potatoes into the soup (a few chunks left is fine). Or, alternatively, use the back of a spoon to mash the cooked potatoes against the sides of the pot.
Return the soup to medium heat and bring to a simmer, then add 1 large, grated carrot and the reserved chopped broccoli florets. Cover, and cook until the broccoli is tender, 7 to 10 minutes.
While the soup is cooking, make the smoky paprika-garlic drizzle. Add 2 tablespoons extra virgin olive oil and 2 thinly sliced garlic cloves to a small skillet or tadka spoon, and place over medium heat. Cook, swirling the pan occasionally, until the garlic start to turn light golden around the edges. Turn off the heat, add the leaves from 1 sprig fresh thyme, ¼ teaspoon smoked paprika, and pinch of kosher salt, and swirl to combine.
Turn off the heat under the soup and, while stirring, slowly sprinkle in 4 ounces grated sharp or extra-sharp cheddar. When the cheese is melted, add 2 tablespoons heavy whipping cream, if using, taste, and adjust salt, if necessary.
To serve, ladle soup into individual bowls, top with a dollop of sour cream, if desired, a generous sprinkling of thinly sliced green onions, and a swirl of the reserved paprika-garlic drizzle. Serve immediately.
Make-ahead: I often make a batch on Sunday and reheat bowls throughout the week for lunch (if it gets a little thick, just thin with a little water or stock)—it’s good in the fridge for up to 5 days or freeze in individual portions for up to 3 months. If I am making a whole pot for friends, I will make the base in advance and stop at Step 4, transfer it to a container and refrigerate until ready to serve. Then, after reheating the base, I’ll finish the remaining steps—adding the broccoli, carrots, and cheddar—to preserve the integrity of the veggies.
Go vegan: Yes, you can vegan-ize broccoli cheddar soup even though cheddar is in the recipe title. Swap in your favorite vegan butter, use any barista blend oat milk (it has the lush richness this soup craves), and go for the meltiest vegan cheddar shreds you can find (I’ve heard good things about the Violife ones).