This is not your average broccoli cheese soup. It's smooth and creamy with layers of flavor you wouldn't expect. A decadent option uses truffle oil to finish the soup and flavor the crunchy croutons.
Keyword alphabet soup, broccoli, cheese, truffle
Dietary Restrictions Vegetarian
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
1 1/2tablespoonsolive oil
1 1/2 tablespoonsbutter
3 cloves garlicminced
1/4teaspoonred pepper flakes
3tablespoonsall purpose flour
1cupdry white wine
4cupslow sodium vegetable broth(can also use chicken broth)
1poundbroccoli treesstems and florets
1largered skinned potatopeeled and diced
5-6sprigsfresh thymetied with kitchen string
parmesan cheese rindoptional
2cupsfinely shredded gruyere cheese
drizzle truffle oiloptional
FOR TRUFFLED CROUTONS
2slicessturdy sourdough bread
1teaspoontruffle oil or olive oil
FOR THE TRUFFLED CROUTONS
Preheat oven to 325°.
Trim the crust from the bread and transfer to a mini food processor. Pulse several times until it's broken down into bite sized, shaggy tears of bread.
Transfer to a baking sheet and drizzle with truffle oil (if using) or olive oil. Toss well to coat and arrange croutons in a single layer on the baking sheet.
Bake for 8 minutes and stir the croutons. Return the bread to the oven and cook for another 8 minutes or until golden and very crispy. Remove from the oven and set aside to cool.
FOR THE BROCCOLI CHEESE SOUP
Prep the broccoli by removing the florets and setting aside. Trim the tough end of the broccoli stems. Use a vegetable peeler to peel away the tough outer skin. Discard the peelings. Chop the stems into 1/2" pieces
In a large pot or dutch oven, heat the olive oil and butter over medium high heat. Stir in the onion and carrot and cook for 3-5 minutes until the onion is softened and slightly translucent, stirring occasionally. Adjust the heat down if the vegetables start to brown.
Add the chopped garlic and red pepper flakes and sauté for one minute. Sprinkle on the flour and stir into the vegetables until all the flour is absorbed by the oil and butter. Cook for one minute, stirring constantly.
Stir in the wine a little at a time, scraping the bottom of the pot to release any fond. Bring to a low bubble and cook for 2 minutes, then stir in the broth a little at a time, until the soup stock is well blended.
Add the broccoli florets, stems and potatoes, thyme bundle and parmesan rind (if using) to the soup stock and bring to a boil stirring occasionally. When it just reaches the boiling point, reduce the heat to a simmer and cover with the lid slightly askew so the steam can escape. Cook for about 15 minutes or until the potatoes and broccoli are very tender, stirring occaasionally.
Stir in the cream and simmer an additional 5 minutes. Remove from heat and using a pair of tongs, remove the parmesan rind and thyme bundle. Discard.
Add the grated gruyere cheese about half a cup at a time, stirring after each addition until the cheese is melted before adding the next handful.
Blend the soup until smooth. You can use an immersion blender for this or a regular blender. For a regular blender, fill the container no more than half way, secure the lid tightly and cover the lid with a dish towel to avoid any splatters. Pureé in batches.
Process the soup until you have the chunkiness or smoothness you desire. Taste for seasonings and adjust as necessary.
Ladle the soup into bowls and garnish with a drizzle of truffle oil and crispy croutons over each bowl. Sprinkle on additional gruyere cheese if desired.