Back to Broccoli Soup with Cheddar Toasts All Reviews for Broccoli Soup with Cheddar Toasts - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Broccoli Soup with Cheddar Toasts Credit: Sang An Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces 7 cups homemade or low-sodium canned chicken stock 1 teaspoon coarse salt 1 cup skim milk 1/8 teaspoon cayenne pepper 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup) 8 thin slices crusty baguette
Gallery Broccoli Soup with Cheddar Toasts Credit: Sang An
Recipe Summary Servings: 8
Gallery
Broccoli Soup with Cheddar Toasts Credit: Sang An
Broccoli Soup with Cheddar Toasts
Credit: Sang An
Broccoli Soup with Cheddar Toasts
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, coarsely chopped 2 garlic cloves, coarsely chopped 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces 7 cups homemade or low-sodium canned chicken stock 1 teaspoon coarse salt 1 cup skim milk 1/8 teaspoon cayenne pepper 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup) 8 thin slices crusty baguette
Directions
Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.
Reviews (7)
Add Rating & Review 50 Ratings 5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
Reviews (7)
Add Rating & Review 50 Ratings 5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
Add Rating & Review
50 Ratings 5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
50 Ratings 5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
50 Ratings 5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
5 star values: 9 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 3
Martha Stewart Member Rating: Unrated 04/27/2013 I don't understand why everyone else wants 'thickness' as an attribute of their soup. If the flavour is good I think that is sufficient. This soup as a delicious and mild broccoli flavour. Very well balanced :) Martha Stewart Member Rating: Unrated 11/01/2010 I actually really liked the flavor once I added a bit more kosher salt. The extra sharp cheddar toasts are key, because they bring strong flavor to the mellow broccoli. I wouldn't eat this soup without them. Let's hope these freeze well! (8 servings is a lot!) Martha Stewart Member Rating: Unrated 03/30/2010 I actually liked this soup very, very much. It was quick and easy which I find great for a weeknight meal. I added a little less of the broth to make it less runny, substituted heavy cream for milk and added a little less just to get that richness and sprinkled with some shredded cheddar cheese at the end for a nice pungent flavor. Paired it up with some sandwiches and it was a great meal! Enjoy! Martha Stewart Member Rating: Unrated 12/06/2008 I add a couple of potatoes depending on their size and a couple of rashers of bacon chopped up this not only thickens but also adds flavour, Martha Stewart Member Rating: Unrated 12/06/2008 Instead of thickening up with flour I always add 2-3 potatoes depending on their size cut into chunks and a couple of rashers of bacon diced, then when cooked and cooled a bit, place the lot in the blender. The potatoes thicken it up well and the bacon adds more flavour. Martha Stewart Member Rating: Unrated 11/20/2008 A very healthy and low fat broccoli soup, but I agree it was runny and not the most delicious flavor. I'll keep looking for a different broccoli soup recipe. Martha Stewart Member Rating: Unrated 04/24/2008 I found this soup very runny and had to add flour to thicken it up. Simmering the florets to the point of tender also took longer than specified in the recipe as well. The flavour was nice, but I'm not sure that I'll make it again.Martha Stewart Member
Rating: Unrated 04/27/2013
I don’t understand why everyone else wants ’thickness’ as an attribute of their soup. If the flavour is good I think that is sufficient. This soup as a delicious and mild broccoli flavour. Very well balanced :)
Rating: Unrated
Rating: Unrated 11/01/2010
I actually really liked the flavor once I added a bit more kosher salt. The extra sharp cheddar toasts are key, because they bring strong flavor to the mellow broccoli. I wouldn’t eat this soup without them. Let’s hope these freeze well! (8 servings is a lot!)
Rating: Unrated 03/30/2010
I actually liked this soup very, very much. It was quick and easy which I find great for a weeknight meal. I added a little less of the broth to make it less runny, substituted heavy cream for milk and added a little less just to get that richness and sprinkled with some shredded cheddar cheese at the end for a nice pungent flavor. Paired it up with some sandwiches and it was a great meal! Enjoy!
Rating: Unrated 12/06/2008
I add a couple of potatoes depending on their size and a couple of rashers of bacon chopped up this not only thickens but also adds flavour,
Instead of thickening up with flour I always add 2-3 potatoes depending on their size cut into chunks and a couple of rashers of bacon diced, then when cooked and cooled a bit, place the lot in the blender. The potatoes thicken it up well and the bacon adds more flavour.
Rating: Unrated 11/20/2008
A very healthy and low fat broccoli soup, but I agree it was runny and not the most delicious flavor. I’ll keep looking for a different broccoli soup recipe.
Rating: Unrated 04/24/2008
I found this soup very runny and had to add flour to thicken it up. Simmering the florets to the point of tender also took longer than specified in the recipe as well. The flavour was nice, but I’m not sure that I’ll make it again.
All Reviews for Broccoli Soup with Cheddar Toasts
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Broccoli Soup with Cheddar Toasts
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
