advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broccoli Soup with Cheddar Toasts

This soup derives its body and rich flavor from pureed broccoli stems and florets.

  • Servings: 8
Broccoli Soup with Cheddar Toasts

Photography: Sang An

Source: Martha Stewart Living, November 2003

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
  • 7 cups homemade or low-sodium canned chicken stock
  • 1 teaspoon coarse salt
  • 1 cup skim milk
  • 1/8 teaspoon cayenne pepper
  • 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
  • 8 thin slices crusty baguette

Directions

  1. Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.

  2. Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).

  3. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Reviews (7)

  • colina999 27 Apr, 2013

    I don't understand why everyone else wants 'thickness' as an attribute of their soup. If the flavour is good I think that is sufficient. This soup as a delicious and mild broccoli flavour. Very well balanced :)

  • liz_alchemist 1 Nov, 2010

    I actually really liked the flavor once I added a bit more kosher salt. The extra sharp cheddar toasts are key, because they bring strong flavor to the mellow broccoli. I wouldn't eat this soup without them. Let's hope these freeze well! (8 servings is a lot!)

  • Puyi 30 Mar, 2010

    I actually liked this soup very, very much. It was quick and easy which I find great for a weeknight meal. I added a little less of the broth to make it less runny, substituted heavy cream for milk and added a little less just to get that richness and sprinkled with some shredded cheddar cheese at the end for a nice pungent flavor. Paired it up with some sandwiches and it was a great meal! Enjoy!

  • josephinebat10 6 Dec, 2008

    I add a couple of potatoes depending on their size and a couple of rashers of bacon chopped up this not only thickens but also adds flavour,

  • josephinebat10 6 Dec, 2008

    Instead of thickening up with flour I always add 2-3 potatoes depending on their size cut into chunks and a couple of rashers of bacon diced, then when cooked and cooled a bit, place the lot in the blender. The potatoes thicken it up well and the bacon adds more flavour.

  • mmhubbell 20 Nov, 2008

    A very healthy and low fat broccoli soup, but I agree it was runny and not the most delicious flavor. I'll keep looking for a different broccoli soup recipe.

  • boswellns 24 Apr, 2008

    I found this soup very runny and had to add flour to thicken it up. Simmering the florets to the point of tender also took longer than specified in the recipe as well. The flavour was nice, but I'm not sure that I'll make it again.

Related Topics