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Posted on Fri, Mar 9, 2012 : 2:33 p.m.

Broccoli-Cheddar Soup tastes rich even with lightened-up ingredient list

By Peggy Lampman


Broccoli-Cheddar Soup

Peggy Lampman | Contributor


The new dinnerFeed web site is a lean, 
mean fighting machine!

Here's a good seasonal transition soup: it's thick enough to remind one of comfort food, but (mindful I'll be shedding my sweater soon) still tastes great without a the addition of butter and cream.

The potatoes did a good job of thickening the brew, but if you'd prefer a richer batch, substitute butter for the oil, and a splash of cream at the end of cooking time.

The recipe easily doubles, but unlike most soups, doesn't taste so great after a couple of days in the frige. If you have leftovers, you may consider freezing them.

Active Time: 15 minutes
Cook Time: Apx. 45 minutes
Number of servings (yield): Approx. 5 cups


2 tablespoons olive oil
1 small yellow or white onion, chopped
1 large Idaho potatoe, peeled and cut into 1-inch cubes
4-5 cups vegetable or chicken stock
1 large head of broccoli with stalk
1 cup freshly grated extra sharp Cheddar


1. In a large pot, heat oil over medium heat. Stir in onion with a pinch of kosher salt and cook 3 minutes, stirring. Stir in potatoes and 4 cups of stock and bring to a boil. Reduce to a simmer and cook 15 minutes.
2. While soup is simmering, remove dead end from broccoli and discard. Cut off broccoli florets and reserve. Cut remaining brocolli into 1/4-inch pieces, and add to simmering soup
3. Simmer soup until broccoli and potatoes easily fall apart when poked with a fork. With a food processor or immersion blender, purée soup and stir in 3/4 cup cheese. Add additional stock to desired level of thickness.
4. Stir in broccoli florets and simmer until tender, 3-5 minutes. Season to taste with kosher salt and freshly ground pepper. Top with additional grated Cheddar and serve.



Mon, Mar 12, 2012 : 2:15 p.m.

Peel the stalks! The core of the stalk is delicious and tender.


Sat, Mar 10, 2012 : 3:25 p.m.

Hey.... this is almost the same recipe you posted about a year ago, only that one made twice as much soup. Of course, I suppose if it's good, it's worth having again! And again....

Peggy Lampman

Mon, Mar 12, 2012 : 12:09 a.m.

Hey Poohbah! Thanks for the comment. Once a week, I review an "oldie but goodie", that is appropriate for the season. I cut last year's in half because it's one of the few soups I don't like as much as it sits in the frige. Hey? Are you enjoying this incredible weather?