Simon has been really into soup, and recently discovered the broccoli cheese soup at Subway. Wanting to eat a lot of veggies myself, I thought I could make some soup at home that was a bit healthier than the Subway version. I turned to my trusty Cook’s Illustrated Cookbook and modified their recipe. Delish!
Here’s what you need:
2 tablespoons butter
2 pounds broccoli, florets chopped into 1-inch pieces, stalks into 1/4 thick pieces
1 onion, chopped
2 cloves of garlic, minced
2 teaspoons Dijon mustard
1/2 teaspoon cayenne pepper
4 cups chicken or vegetable broth
1/4 teaspoon baking soda
2 cups milk (I did 2%)
2 cups baby spinach
2 russet potatoes, cooked and cut into chunks (optional)
1.5 cups shredded cheese (I did cheddar, gouda and parmesan)
salt and pepper to taste
Here’s what you do:
1. Heat the butter in a Dutch oven over medium heat. Add the broccoli, onion, garlic, mustard, and cayenne pepper. Cook, stirring frequently, until fragrant and broccoli is turning bright green, about 6 minutes.
2. Add 2 cups of broth and the baking soda. Bring to a simmer, cover, and cook for about 20 minutes, stirring halfway through.
3. Add the remaining broth and one cup of milk to the broccoli and bring to a simmer. Stir in spinach and potatoes (if using) and allow to cook for about 1 minute.
4. Place all the cheese in a blender, and add half the soup. Blend until very smooth, about 1 to 2 minutes. Pour into a bowl.
5. Blend about 2/3 of the remaining soup (so you keep a few chunks of veggies).
6. Pour all the blended soup back into the Dutch oven. Add the last cup of milk, and bring to a simmer. Add salt and pepper to taste. Allow to cook for another minute or two.