Whimsical cheesy croutons make this creamy soup a delight.
Creamy, cheesy, but still filled with veggies, could thissoupget any better?
When it comes to buying Parmesan cheese, we suggest you choose a block.
Credit: Photographer Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Christine Keely
We also snuck some Cheddar into this recipe for good measure, using it in the creativecroutonsfor this soup.
Ingredients
3Tbsp.
extra-virgin olive oil
2tsp.
black pepper, plus more for garnish
4cups chopped fresh broccoli florets (12 oz.)
salted butter, divided
2(1 1/2-oz.)
hearty white bread slices (such as Pepperidge Farm Farmhouse)
2oz.
sharp white Cheddar cheese, shredded (about 1/2 cup)
1oz.
Add garlic; cook, stirring frequently, until fragrant, about 1 minute.
Stir in flour; cook, stirring constantly, until bubbly, about 3 minutes.
Gradually whisk in broth and milk until smooth.
Stir in salt and pepper; bring to a simmer over medium, stirring occasionally.
Reduce heat to medium-low.
Add broccoli; cook, stirring occasionally, until tender, about 10 minutes.
Meanwhile, melt 1 tablespoon of the butter in a medium skillet over medium.
Place 1 bread slice in skillet; top evenly with Cheddar, and cover with remaining bread slice.
Cook, undisturbed, until golden brown, 1 to 2 minutes.
Cut into 12 equal pieces.
Carefully pour broccoli mixture and Parmesan into a blender.
Secure lid on blender, and remove center piece to allow steam to escape.
Place a clean towel over opening.
Process until smooth, about 1 minute.
Tips
This recipe originally appeared in the September 2022 issue.
