Broccoli Soup Recipe

Sweat aromatics and make roux

In a large heavy pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant. Sprinkle in the all-purpose flour and cook, stirring constantly, 2–3 minutes to form a light roux (do not let it brown).

Add liquids and vegetables

Slowly whisk in the chicken or vegetable stock until smooth, then add the whole milk. Increase heat to medium-high and add the diced potato and broccoli florets. Bring to a gentle simmer, cover partially, and cook until the potato and broccoli are very tender, about 12–15 minutes.

Blend until smooth

Remove the pot from heat. Using an immersion blender, puree the soup until smooth but still slightly textured. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.

Finish soup with cheese and seasoning

Place the pot over low heat. Stir in the grated sharp cheddar in two additions, whisking until fully melted and incorporated. Season with salt and freshly ground black pepper, then stir in the lemon juice. Taste and adjust seasoning as needed. Keep warm on the lowest heat while you prepare the crumbs and crema.

While the soup simmers, whisk together the cultured buttermilk, sour cream, lemon juice, kosher salt, and black pepper in a small bowl until smooth. Refrigerate until ready to use. The crema should be pourable but slightly thick; if too thick, thin with 1–2 teaspoons of milk or water.

Preheat a skillet over medium heat. Add the olive oil, then the fresh breadcrumbs. Toast, stirring frequently, until golden and crisp, about 4–6 minutes. Remove from heat and immediately toss the hot breadcrumbs with the grated cheddar, salt, and pepper so the cheese melts slightly and binds the crumbs. Set aside.

Ladle the hot broccoli soup into warmed bowls (about 1 to 1 1/4 cups per serving). Drizzle about 1 tablespoon of the buttermilk crema over each bowl in a loose swirl or dot pattern.

Scatter a generous tablespoon of the cheddar breadcrumbs over the crema on each bowl for crunch. Sprinkle each serving with finely chopped fresh parsley and an optional pinch of extra grated cheddar.

Serve immediately so crumbs remain crisp. Extra crema can be served alongside.