Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.

The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and


Broccoli Soup With Cheddar Toasts

Broccoli Soup With Cheddar Toasts


  1. 1 1/2 tablespoons extra-virgin olive oil
  2. 1 medium onion, coarsely chopped
  3. 2 garlic cloves, coarsely chopped
  4. 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
  5. 7 cups homemade or low-sodium canned chicken stock
  6. 1 teaspoon coarse salt
  7. 1 cup skim milk
  8. 1/8 teaspoon cayenne pepper
  9. 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
  10. 8 thin slices crusty baguette


  1. 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.
  2. Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
  3. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
  4. Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
  5. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
  6. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
  7. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.

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