Broccoli Cheese Soup


Serves 6 to 8


2 tablespoons unsalted butter

2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and

cut into 1/4-inch-thick slices

1 medium onion, roughly chopped (about 1 cup)

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

1 1/2 teaspoons dry mustard powder

Pinch cayenne pepper

Sea salt

3-4 cups water

1/4 teaspoon baking soda

2 cups low-sodium chicken broth

2 ounces baby spinach (2 loosely packed cups)

3 ounces sharp cheddar cheese, shredded (3/4 cup)

1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving

Ground black pepper




  1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring occasionally as necessary, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender or food processor, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, extra Parmesan separately.