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Broccoli-Cheddar Soup


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  • 2 Tbs. olive oil
  • 1/2 yellow onion, cut into 1/2" dice
  • 1 garlic clove, finely chopped
  • Kosher salt to taste
  • 1 lb. broccoli, cut into 1" florets
  • 3 cups chicken stock
  • freshly ground black pepper, to taste
  • 1/2 cup spinach leaves
  • 1 Tbs. light beer
  • 6 oz. white cheddar cheese, grated
  • 2 Tbs. finely grated
  • Parmigiano-Reggiano cheese
  • 2 pinches of cayenne pepper


Servings 4


Step 1

In Cuisinart Soup Maker and Blender

over medium heat, warm oil about

5 minutes. Add onion, garlic and a

few pinches of salt. Cook, using stir

function occasionally, until aromatic

and tender, 8-10 minutes.

Increase heat to high. Add broccoli,

stock, a few pinches of salt and black

pepper: bring to a simmer. Continue to

cook, using stir function occasionally.

until broccoli is tender, about 10 minutes.

Remove about 1 cup broccoli from top

of blender, let cool.

Add spinach, beer, cheddar.

2 Tbs. Parmigiano-Reggiano and

cayenne to blender. Using towel, hold

lid down; blend on highest setting until

soup is pureed.

Cut reserved broccoli into 1/2" pieces

Pour soup into warmed bowls. Garnish

with cheddar cheese and broccoli pieces.


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