Broccoli Soup with Cheddar Toasts

broccoli soup with cheddar toasts
Photo: Sang An

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


  • 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

  • teaspoon cayenne pepper

  • 2 ounces extra-sharp cheddar cheese, grated or crumbled (about ½ cup)

  • 8 thin slices crusty baguette


  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.

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