Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Potato, Broccoli, and Cheddar Soup 3.7 (11) Prep Time: 25 mins Total Time: 35 mins Servings: 4 This 35-minute broccoli soup spotlights everyone's favorite cruciferous vegetable. Broccoli is cooked two ways for its star turn: simmered until tender for the base and roasted for the garnish. Potatoes add a creamy texture and cheddar cheese brings it all together (some goes in the soup and some is saved for the garnish). It's a kid-friendly dish that's also vegetarian—and sure to be much requested. Directions Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice. Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest. Credit: Alpha Smoot