Very Cheesy Cream of Broccoli Soup

This is broccoli soup for people who think regular broccoli soup is too thin. Two full pounds of cheese, sharp cheddar and nutty Swiss, melt straight into the pot, while a cup of blended cashews adds the body that gives every spoonful that velvety, almost-fondue texture.

The technique here is deceptively simple. You saute the broccoli in butter first to coax out the green, slightly nutty flavor, then blend everything together with vegetable stock and the cheeses. The blender does most of the work, turning the cashews into a creamy emulsion that thickens the soup without flour or cornstarch.

A splash of soy sauce or tamari is the move that pulls it all together. It doesn’t taste Asian in the finished pot. It just adds umami depth that makes the cheese flavor pop harder.

Serve it with cornbread or croutons for the textural contrast that keeps each bowl interesting.

Kitchen Tips

• Soak the cashews in hot water for 20 minutes before blending if your blender isn’t high-powered, this guarantees a silky finish with no grit
• Grate the cheese yourself, pre-shredded bags contain anti-caking starch that prevents smooth melting
• Add the cheese off the heat and stir until melted, boiling cheese causes the proteins to seize into stringy clumps
• Use tamari instead of soy sauce to keep the soup gluten-free

Variations

• Stir in a teaspoon of Dijon mustard or a pinch of cayenne for a sharper, more grown-up flavor
• Add cauliflower florets along with the broccoli for a milder, even creamier soup
• Top each bowl with crispy bacon bits or toasted pine nuts for a salty, crunchy finish