Potato, Broccoli, and Cheddar Soup

Prep Time:
25 mins
Total Time:
35 mins

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.


  • 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


  1. 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.

  2. 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.

    Potato Broccoli and Cheddar Soup
    Alpha Smoot
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