Wednesday, December 31, 2008

Broccoli Soup with Cheddar Toasts

It's new year's eve, a day for canapes, chips and dips, and cocktails. So what would
be better to help you prepare for the onslaught than a wholesome, soul-satisfying lunch? Yes, my thoughts exactly. It's time for Martha Stewart's broccoli soup.

I've always liked cream of broccoli soup, but the prospect of making it wasn't appealing because I felt like maybe I didn't want to witness with my own eyes exactly what goes into it. Well this soup is no cream of broccoli. In fact, there is no cream in it whatsoever. Just a whisper of milk. An Alfred Hitchcock-esque cameo of milk. If you're lactose intolerant or vegan, you could leave it out altogether. But I do think it adds something.

When you get to the puree step, feel free to use a blender or food processor. But if you are as lucky as I am to have one of these babies, now is the time to bring it out of its hiding place.

Broccoli Soup with Cheddar Toasts
Adapted from Martha Stewart's Every Day Food magazine

Serves 3-4


2 teaspoons EVOO

1/2 a large onion, or one small onion, coarsely chopped

1 garlic clove, coarsely chopped

1 bunch of broccoli (about 1 to 1 1/4 pounds), stems and florets chopped separately into 1/2 inch pieces

2 1/4 cups low sodium vegetable or chicken broth

pinch of coarse salt

1/2 cup skim milk

1/4 teaspoon cayenne pepper

1/4 cup grated extra-sharp cheddar cheese

4 slices of quality crusty bread
ground pepper to taste


1. Heat oil in a medium-large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems. Cover and cook, stirring occasionally, until veggies are soft, about 10-15 minutes.

2. Add broth and salt; cover and raise heat to medium-high. Bring to a boil.

3. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.

4. Remove from heat, and cool about 10 minutes. (Unnecessary if you're using my friend pictured above). Puree in batches in your blender or food processor, or all at once with your handy-dandy stick blender.

5. Return soup to pot (if you removed it in the first place); stir in milk and cayenne. Cook over medium heat until heated through (do not boil). Season with salt and pepper as necessary.

6. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, no more than two minutes.

7. Divide soup among bowls, and serve with cheese toast.

The puree is bordering on velvety and rich, but you can almost taste the nutritional value. No kidding. We enjoyed the soup very much. I hope you do too! And have a happy new year.


  1. This is a MUST TRY soup. When you did the toast did you literally just sprinkle it on the toast and broil without adding anything else to the cheese?

  2. that's right. as long as it's a good flavorful cheese (like sharp white cheddar) you don't really need anything else.