Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Broccoli Soup with Cheddar Toasts 3.4 (50) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 30, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Servings: 8 This soup derives its body and rich flavor from pureed broccoli stems and florets. Ingredients 1 ½ tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 2 bunches broccoli (about 3 ¼ pounds), stems and florets chopped separately into ½-inch pieces 7 cups homemade or low-sodium canned chicken stock 1 teaspoon coarse salt 1 cup skim milk ⅛ teaspoon cayenne pepper 2 ounces extra-sharp cheddar cheese, grated or crumbled (about ½ cup) 8 thin slices crusty baguette Directions 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. 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). 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. Rate it Print