Print
This Broccoli Soup with Cheddar Toasts is one of our favorite dinner recipes!

Broccoli Soup with Cheddar Toast

  • Author: Dan
  • Yield: 6 1x
Scale

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2 inch pieces
  • 7 cups College Inn® chicken stock
  • 1 teaspoon coarse salt
  • 1 cup skim milk
  • 1/8 teaspoon cayenne pepper
  • 2 ounces extra-sharp cheddar cheese, grated (about 1/2 cup)
  • 8 thin slices crusty baquette

Instructions

  1. Heat the oil in a large pot over medium heat until hot but not smoking.
  2. Add onion, garlic and broccoli stems; cover and cook, stirring occasionally until vegetables are soft, about 15 minutes.
  3. Add the College Inn® chicken stock and salt and cover.
  4. Raise the heat to medium-high and bring to a boil.
  5. Uncover, add the broccoli floret and reduce the heat to a simmer for 10 minutes.
  6. Remove the soup from the heat and let cool for 10 minutes.
  7. Fill a blender halfway full (or you can use a stick blender in the pot) and puree the soup until smooth.
  8. Repeat in batches until all the soup is blended and return to the pot.
  9. Preheat the broiler.
  10. Divide the cheese among the bread slices and toast under the broiler until melted and golden brown, about 45-60 seconds.
  11. Top each bowl of soup with a cheese toast and serve.
Skip to content