How to Make Puréed Soups | Broccoli, Cheddar & Potato Soup

It’s no secret that any season other than summer is not my friend. I like the heat, even the humidity, sun so bright shades are a necessity and no need for sleeves or a jacket when I step outside. (Why I live in Maryland, where chilly breezes, frost and snow happen, is a mystery to me.) The only thing I enjoy about cooler climes is Soup Season, that time of year when curling up on the couch with a blanket and a bowl of warm, yummy soup is all I wanna do.

There are two roads you can take to get to soup. The Clear Soup path will lead you to broth-based gems (like Chicken Noodle) or Thick Soups (like Cream of {insert anything here} Soup, chowders or this Broccoli Cheddar Potato Soup).

This soup gets its girth from a simple spin in a blender. Once the soup’s done and the veggies are nice, tender and ready to eat, thick soups are puréed, blended until the veggies are transformed into a thick, creamy deliciousness. You can use an immersion blender, if you have one, to purée the soup right in the pot or carefully ladle it into a blender. Blend your soup in batches so you don’t overfill your blender. A blender full of hot liquid can be dangerous if the soup spatters out of the lid once it’s turned on.

Broccoli Cheddar Potato Soup

Broccoli smothered in a cheddar cheese sauce is still one of my favorite things. This soup gives me those same flavors in a bowl! I roast the broccoli first to deepen its flavor then add it to my soup pot with sweated onions. Don’t have time for a roast? You can skip the roasting step and simply add chopped broccoli florets to your pot, sweating them with the onions if you prefer.

I don’t like this soup to be completely smooth so I blend it just until only a few chunks of broccoli remain. Blend or puree only half of your soup for an even chunkier version.

Soup is a great teaching tool in the kitchen because the technique remains the same no matter the ingredients. You can swap the broccoli for cauliflower, leave out the potatoes, switch up the cheese (I’m thinking gruyere with that cauliflower), creating unlimited variations on this delicious theme once you’ve got the technique down. Here’s a step-by-step on how to make puréed soups.

How to Make Puréed Soup

1. Sweat your veggies in olive oil with big pinches of salt and pepper until they begin to soften, 5-7 minutes. You can also add garlic or your favorite herbs and spices for more flavor. For a deeper flavor, you can roast your veggies first then add them to the pot with your softened onions.

2. Add vegetable or chicken stock, just enough to cover the veggies. Bring to a boil then reduce to a simmer. Simmer until veggies are fork tender.

3. Use an immersion blender or carefully ladle soup into blender and process until smooth.

4. Return puréed soup to pot and stir in cream and cheese, stirring until cheese is melted. Taste and adjust seasonings and serve.

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TIPS:
Broccoli stems are tough but contain a ton of flavor. Chop them up and add them with the broccoli.

Don’t let soup boil once cheese and cream are added. High temperatures may cause your soup to curdle.

Skip the blender if you prefer a chunky rather than a smoother soup.

TOOLS:
Baking Sheet

Heavy-bottomed pot

Wooden Spoon

Ladle

Blender or Immersion Blender

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TECHNIQUES:
Roasting Broccoli

Sweating Vegetables

Broccoli, Cheddar & Potato Soup

October 14, 2016

by Chef Danielle

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound broccoli, (about 5 cups) chopped (stems, included)
• 1 medium onion, chopped
• 1/2 cup minced carrots
• 1 pound gold new potatoes, chopped, rinsed and patted dry
• 4 cups chicken stock
• 2 cups shredded cheddar cheese, plus additional for garnishing
• 1 cup heavy cream
• Salt and Pepper, to taste

Instructions

1. Preheat oven to 425F. Arrange broccoli on a sheet pan covered in parchment. Drizzle with 1 tablespoon olive oil and sprinkle with a big pinch each of salt and pepper. Bake 15 minutes or until broccoli begins to brown and soften. Remove from oven and set aside.
2. Heat remaining tablespoon olive oil in a large heavy bottomed pot over medium high heat. Add onions, carrots, and potato and cook, stirring occasionally, until veggies begin to soften, 3-5 minutes. Add roasted broccoli and chicken stock. Bring to a boil then reduce to a simmer. Simmer until vegetables are fork tender. Remove pot from heat.
3. Carefully ladle half the soup into a blender and process until smooth. Return purée to soup pot and stir in cheese and heavy cream, whisking until cheese is melted. Season to taste and serve.

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