SEARED BROCCOLI AND GOAT CHEDDAR SOUP with PARMESAN CROUTONS
by Cheesemonger Carolyn
Adapted from Sarah Jampel’s “Broccoli Cheddar Soup with Cheesy Croutons,” Bon Appetit
A delicious, vegetable-forward version of a soup bar classic, with a cheesy kick provided by a healthy grating of one of my personal favorite cheeses, LaClare’s Aged Goat Milk Cheddar (you can also sub in the LaClare Chandoka Cheddar which is a bit sweeter and less “goat-y”) plus Parmesan-covered croutons for a crunchy topping. Searing the broccoli before cooking locks in flavor and color, and red pepper flakes and whole grain mustard provide just the right amount of spice. It all adds up to a perfect, light dinner to eat while hoping for spring. Serves about four adults, ideal for a smaller household, but feel free to double if needed!
INGREDIENTS
1 stick (8tbsp) unsalted butter
2 heads broccoli (approx. 1 lb)
2 small yellow onions (or 2 large shallots, see notes)
4 garlic cloves
1 medium russet potato
1/2 tsp red pepper flakes
Kosher salt
Freshly ground black pepper
5 cups water
8 oz LaClare Aged Goat Milk Cheddar or LaClare Chandoka Cheddar , grated finely
1-2 tsp good whole grain mustard
1/2 cup full-fat Greek yogurt
4 slices good white bread
2-4 oz Aged Parmesan , grated finely (1/4-1/2 cup)
Prep and sear broccoli: Trim bottoms, peel stalks and separate from the tops, then dice the stalks into bite-sized pieces and cut the tops into smaller florets. Try to separate the florets from the stalks as much as possible—we’ll cook them at different times.
Melt 2 tbsp butter in a Dutch oven (or another large lidded soup pot) over medium high heat. Add the broccoli stalks and sear, cooking till they’re browned on the bottom and nicely green on top, 3-5 minutes. Transfer broccoli stalks to a plate or bowl, then repeat with an additional 2 tbsp of butter and the broccoli florets. Transfer to plate and turn off heat.
3. Prep soup base: Halve, peel, and coarsely chop the onions. Peel, smash, and coarsely chop the garlic. Everything’s taking a trip to the blender, so don't worry about getting a fine dice—we just want everything around the same size so it cooks evenly.
4. Melt remaining 4 tbsp butter over medium low heat. Add onion and garlic and season with 1/2 tsp red pepper flakes, a generous pinch of kosher salt, and a few grinds of black pepper. Stir to combine, then cover and cook till softened and starting to take on color, 8-10 minutes. Meanwhile, peel and dice the potato into bite-sized pieces.
5. Cook soup: Once onion and garlic mix is softened and fragrant, add seared broccoli stalks (saving the florets for later!) and potato, stirring to coat in butter and seasoning. Add 5 cups water, 2 tsp salt, and bring to boil over high heat. Once boiling, reduce to a simmer, then cover and cook until broccoli stalks and potatoes are completely tender (test them with a fork), 20-25 minutes.
When broccoli stalks and potatoes are soft, add broccoli florets to pot, then cover and cook again until tender and even greener, 5-7 minutes.
6. Puree and finish soup: Working in batches, puree the soup in a countertop blender, starting at the lowest setting and working your way up to desired consistency (see notes). As you work, transfer the pureed soup to another pot or large mixing bowl to make way for the next batch.
7. Transfer blended soup back to the Dutch oven and bring it back up to a simmer. Gradually add grated goat cheddar, stirring as you go, till it’s all melted in. Add 1-2 tsp mustard to taste. Stir a bit more and taste for seasoning, adding more salt or pepper if needed. Cover and reduce heat to low.
8. Make the croutons: Heat broiler, then place 4 slices of bread on a rimmed baking sheet. Broil till lightly browned, 2-4 minutes, watching closely so they don’t burn. Flip the slices so the light side is facing up, then top with a thick layer of grated parmesan and season with black pepper. Return to broiler until cheese is melting and bubbly, 1-2 minutes. Set aside to cool a bit.
9. Serve: Remove soup from heat, taste one more time for seasoning and adjust if needed, then add 1/2 cup Greek yogurt, stirring to blend well. Cut cheese toasts into bite-sized croutons. Divide soup among bowls, then top with croutons, any extra parmesan, and one last grind of black pepper for good measure. Eat and enjoy! Reheat leftovers at a simmer on the stovetop for best results.
NOTES
On onions vs. shallots: my grocery store had GIANT shallots this week, so for one test I replaced the onions with two of those—the flavor was a little bit sweeter and milder, but not hugely different. I liked it both ways. If you want to use normal, small shallots, try 3 or 4.
On searing the broccoli: I borrowed this tip from cookbook writer Lukas Volger and he borrowed it from NYT Cooking columnist Melissa Clark. Searing locks in color and flavor, so searing the broccoli before adding it to the soup ensures a lovely green color and some nice smoky, vegetal notes to complement the tangy goat cheddar.
On pureeing soup in a blender without making a mess: Work in batches, making sure the blender is only about 1/3 full each time, then hold the blender lid down with a kitchen towel draped over it for extra protection as you blend. Or you can use an immersion blender if you’ve got one and puree the soup right in the pot!
As always, customize this recipe to your flavor preferences and dietary needs! Skip the mustard and/or red pepper flakes if you don’t care for the added spice, add a handful of spinach with the broccoli florets for extra green, replace the Greek yogurt with crème fraîche if you’ve got it or skip it altogether if you want a lighter soup, make grilled cheeses for dipping instead of croutons…the list goes on!