Creamy Broccoli Soup
2 tablespoons unsalted butter
2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
1 medium onion, roughly chopped
2 medium garlic cloves, minced or pressed through garlic press
1 1/2 tsp. dry mustard powder
Pinch cayenne pepper
Table salt
2-3 cups water
1/4 teaspoon baking soda
2 cups vegetable broth
2 ounces baby spinach (2 loosely packed cups)
1 cup shredded sharp cheddar cheese
Freshly ground black pepper
Heat butter in large Dutch oven over medium-high heat and add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon sea salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
Add broth and 1 cup water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Top with homemade croutons. Serves 4.
Recipe based on America’s Test Kitchen
