Broccoli Cheddar Soup
This creamy broccoli cheddar soup achieves a silky texture by overcooking the broccoli florets with baking soda, a technique adapted from Cook's Illustrated that breaks down the vegetable while preserving sharp cheddar flavor.
This creamy broccoli cheddar soup achieves a silky texture by overcooking the broccoli florets with baking soda, a technique adapted from Cook's Illustrated that breaks down the vegetable while preserving sharp cheddar flavor.
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Combine butter, broccoli, onion, mustard powder, baking soda, and water together in a Suvie pan. Insert pan into your Suvie, input settings, and cook now or schedule.
Set Bottom Zone to Slow Cook High for 2 hours
After the cook, transfer broccoli mixture to a blender with the spinach and cheddar cheese. Blend on high until smooth.
Divide soup between bowls, adding boiling water as necessary to thin to the desired consistency. Season to taste with salt and pepper and serve.
Refrigerate in an airtight container for up to 4 days; reheat gently on the stovetop over medium heat, adding a splash of broth if it thickens.
Baking soda raises the pH to break down broccoli cell walls, creating a smoother texture without pureeing or losing flavor.
Yes, but sharp cheddar provides more pronounced flavor; mild cheddar will result in a less flavorful soup.
No blending is needed. The overcooking and baking soda technique dissolves the broccoli naturally into a silky consistency.
Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop over medium heat.
Yes, prepare through the broccoli-cooking step and refrigerate; add cheese and spinach just before serving to preserve texture.
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