Description
Bobby Flay’s broccoli soup blends creamy textures with robust flavors from roasted vegetables and sharp cheddar cheese. Hearty ingredients and professional techniques create a comforting bowl perfect for cool evenings and you will savor each spoonful.
Ingredients
Scale
- 5 cups broccoli florets (finely chopped)
- 2 cups russet potatoes (diced)
- 3 ½ cups (26.4 fl oz) chicken stock
- 8 oz (226 g) extra-sharp cheddar cheese (shredded, about 2 cups)
- 1 medium sweet onion (diced)
- 3 cloves garlic (minced)
- ¼ cup (57 g) unsalted butter
- ¼ cup all-purpose flour
- ½ cup heavy cream
- ½ tsp dried thyme
- kosher salt
- freshly ground black pepper
Instructions
- Sauté Foundation: Melt butter in a large Dutch oven over medium heat, gently sweating onions until translucent and softened, releasing their delicate sweetness.
- Aromatic Enhancement: Introduce minced garlic and thyme, stirring vigorously to awaken their fragrant notes and infuse the base with rich, herbaceous undertones.
- Thickening Technique: Dust flour into the mixture, whisking diligently to create a golden roux that will provide luxurious body and depth to the soup’s texture.
- Liquid Integration: Pour chicken stock into the pot, carefully scraping browned bits from the bottom to incorporate concentrated flavor elements and create a robust liquid foundation.
- Potato Transformation: Add diced potatoes, seasoning generously with salt and pepper, then simmer covered until potatoes become fork-tender, gently mashing them to create a rustic, creamy backdrop.
- Broccoli Infusion: Fold in fresh broccoli florets and heavy cream, allowing them to marry with the potato base, simmering until broccoli achieves a vibrant emerald tenderness while maintaining its nutritional integrity.
- Cheese Finale: Remove from heat, gradually fold in shredded cheese until melted and smooth, adjusting seasoning to elevate the soup’s complex flavor profile, then ladle into warm serving bowls for an immediate, comforting experience.
Notes
- Potato Mashing Technique: Partially mash potatoes with a wooden spoon to create a rustic, slightly chunky texture that adds depth and body to the soup without completely pureeing.
- Herb Infusion Timing: Add garlic and thyme precisely at the sauté stage to maximize their aromatic release and develop a rich, layered flavor profile before adding liquid ingredients.
- Flour Browning Crucial Step: Toast flour for exactly 1 minute to eliminate raw flour taste and develop a nutty undertone that enhances the soup’s overall complexity.
- Cheese Melting Pro Tip: Remove soup from heat before adding cheese and stir gradually to ensure smooth melting without potential separation or graininess.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 330
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 60 mg