Go Back
one plain bowl of golden creamy cheddar soup with small bright green broccoli florets throughout, with no carrot shreds, whole beans, croutons, loose grated cheese or garnish
Rachel Kim

Broccoli Cheddar Soup

Steam the broccoli florets separately and blend the peeled stems with leeks and white beans for the creamy base. That gives the cheddar something substantial to melt into without a flour roux, and the florets stay green and distinct when you fold them back into the finished soup.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs broccoli with thick stems
  • 2 tbsp unsalted butter
  • 2 medium leeks white and light green parts only, sliced and washed
  • 1 can 15 oz cannellini beans, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 1 cup whole milk
  • 8 oz sharp cheddar freshly grated
  • 2 cups water for steaming

Method
 

  1. Cut broccoli into small florets. Peel the tough outer layer from stems and dice the tender centers into 1/4-inch pieces.
  2. Melt butter in a soup pot over medium heat. Cook leeks for 7 minutes, then add diced stems, beans, broth, salt and pepper. Cover partly and simmer for 18 to 20 minutes until stems are soft.
  3. Meanwhile, bring steaming water to a boil under a steamer basket. Add florets, cover and steam for 4 to 6 minutes until just tender; remove the basket and discard steaming water.
  4. Remove the soup pot from the heat and blend the leek, stem and bean mixture until smooth with an immersion blender. Add milk and warm gently for 3 minutes.
  5. Turn off the heat and wait until bubbling stops. Stir in grated cheddar in small handfuls until melted, then fold in steamed florets.
  6. Divide among 6 bowls and serve while hot, keeping the finished cheese soup below a simmer.