Lighter, Better Broccoli-Cheddar Soup

Name: Lighter, Better Broccoli-Cheddar Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 3 tablespoons butter, salted or unsalted is fine; 2 onions, roughly chopped (to yield about 4 cups); 4 garlic cloves, smashed and roughly chopped; ½ teaspoon crushed red pepper flakes, see notes above; Kosher salt; Freshly ground black pepper; 1½ pounds broccoli (2-3 heads, roughly); 1 medium russet potato (9-11 ounces, roughly); 6 ounces sharp cheddar cheese, grated to yield about 2 cups; ½ cup plain Greek yogurt; day-old bread; olive oil; flaky sea salt, such as Maldon

Instructions

Prep:10minCook:50min

Recipe by Sarah Jampel of Bon Appetit As with so many soups, this one tastes better by the day, so don't be afraid to make it ahead of time. The original recipe calls for making cheesy toasts, which you cut up and add to the soup, which look and sound delicious. For simplicity, I've stuck with my favorite soup topper: cubes of olive oil-toasted, day-old bread. They are irresistible on their own, but especially good in soup. I also find I can keep my children more interested in their soup with a bowl of these croutons on the table. With that in mind, if you are making this for children, omit the crushed red pepper flakes or cut it back to 1/4 teaspoon.

Updated at: Mon, 31 Jan 2022 03:34:08 GMT