Cheese and vegetables don’t always come together quite so well, but broccoli and cheddar have a synergistic relationship that has withstood the test of time. In fact, sharp cheese was largely responsible for the surge in broccoli’s popularity when it was brought over from Italy in the 20th century. As such, Cheddar Broccoli Soup has become a culinary favorite stateside—it’s also a superb way to get your kids to enjoy their greens!
To achieve the creamy goodness, first cook down your broccoli and onion in Massel chicken style stock, adding cream once the vegetables are nice and tender. Immersion blenders aren’t necessary if you chop up your broccoli well, but it makes for easy sipping—either consistency is marvelous! This soup is a hallmark of the winter season, and you’ll find yourself making it again and again.
(Pro Tip: Feeling ambitious? Carve out round loaves of sourdough bread for a bread bowl that will make you a hero of the household. No need to heat them up—just ladle the soup in and serve!)