A vibrant, vegetable-forward spin on classic broccoli cheddar soup made with potatoes, turnips, and rich vegetable broth. This version combines broccoli stems, potatoes, turnips, and broth for a rich base that doesn't need added milk or cream. Recipe adapted from this Sarah Jampel recipe in Bon Appetit.
Rich vegetable broth carries much of the flavor here. Use homemade vegetable or chicken broth or, if using store bought, I've found Imagine's No Chicken Vegetable Broth has excellent flavor.
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 cloves garlic, smashed peeled, and minced
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground chili or red pepper flakes
- Sea salt
- 2 pounds broccoli
- 2 medium Yukon gold potatoes, cut into a 1/2-inch cube (2 cups cubed)
- 1 medium turnip, trimmed, peeled, and cut into a 1/2-inch cube (1 cup cubed)
- 4 cups homemade or low-sodium store bought vegetable broth
- 8 ounces cheddar cheese shredded, divided
- 2 - 3 radishes, sliced thin and sprinkled with sea salt
- 1/2 a baguette sliced 1/2-inch thick on a diagonal into 8 slices
- 2 tablespoons olive oil
- Flaky sea salt
- Fresh ground pepper
-
Preheat oven to 400 degrees.
-
Set a large, wide pot over medium-low heat. Melt the butter and add the onions. Sprinkle with sea salt and ground chili or red pepper flakes. Cover the pot and cook for 7 minutes.
-
Meanwhile, cut the broccoli stem from the florets. Trimand discard any woody or fibrous edges from the broccoli stem. Cut into a 1/2 -inch cube. Divide florets into 1-inch sections. Save a half cup of the littlest florets for the garnish.
-
Add potatoes, turnips, and broccoli stems to the pot and stir. Add 4 cups vegetable or chicken broth, bring mixture to a boil, then turn heat to medium-low, cover, and simmer 20 - 25 minutes, or until vegetables are fork tender. Add the broccoli florets and cook until just tender and bright green, about 2 minutes.
-
Working in batches, puree the soup until very smooth. Return soup to the pot, turn heat to the lowest setting, fold in all but ½ cup cheddar, and stir until melted. Add sea salt and pepper to taste.
-
Meanwhile, make the croutons. Arrange baguette slices on a baking sheet. Drizzle on both sides with olive oil, and sprinkle with sea salt and pepper. Slide into oven and bake 5 minutes. Flip croutons and top with reserved cheese. Bake 5 minutes more, or until croutons are golden and cheese is bubbly.
-
If making the broccoli garnish, set reserved florets in a heatproof bowl, add a pinch of sea salt, and cover with boiling water. Let sit 1 minute, drain, and cover with ice water. Drain and pat dry with a towel.
-
To serve, ladle into bowls, garnish with florets and sliced radishes, and add a crouton or two to each bowl.