Name: Broccoli Cheddar Soup
Yield: 4 servings
Ingredients: 2 onions; 4 garlic cloves; 3 Tbsp. unsalted butter; ½ tsp. crushed red pepper flakes, plus more for sprinkling; Kosher salt; Freshly ground black pepper; 2 heads of broccoli; 1 medium russet potato; 8 oz. sharp cheddar cheese; 4 thick slices rustic white bread, optional; ½ cup plain Greek yogurt

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Photo by Emma Fishman, Food Styling by Yekaterina Boytsova

Our better-than-ever broccoli cheddar soup recipe is lighter and brighter than some you may have had in the past. It boasts a creaminess that comes from blended potatoes and broccoli stalks rather than heavy cream or the roux that many recipes call for—which means that, minus the optional garnish, this creamy soup is also gluten-free. Grating a block of sharp cheddar is crucial for this comfort food classic as the preshredded stuff is often mixed with an anti-caking agent that can wreak havoc with the silky texture of this delicious soup.

The other main player in broccoli cheese soup is, of course, the green stuff. The broccoli florets play two roles in this recipe: Half are added to the puréed base lending it a verdant hue, while the rest are mixed in toward the end, offering a nice crunch to break up the richness. Finally, in a nod to crusty bread bowls, we’ve added cheddar-topped croutons to every serving.

For a dairy-free broccoli soup, check out Andy Baraghani’s recipe with turmeric, peanuts, and crispy shallots or Hetty McKinnon’s broccoli and cashew number for a cream of broccoli soup experience that is completely vegan.

Editor’s note: This recipe was originally published October 14, 2020.