Practical
Plate

• Serves: 4
• Prep time: 10 mins
• Cook time: 45 mins

Ingredients

1. 4 tablespoons butter
2. 32 oz chicken stock
3. 1 broccoli crown
4. 1 onion
5. 2 cloves garlic
6. 1/2 lb shredded sharp cheddar cheese
7. 2 fl oz heavy cream
8. Salt to taste

Instructions

1. Prep the broccoli: Remove the florets and chop into bite-sized pieces. Chop the stalk into 2-inch chunks.
2. Chop the onion: Dice and set aside.
3. Cook the base: In a soup pot, melt butter over medium heat. Add stalks and onion, season with salt, and cook for ~20 minutes until soft.
4. Add garlic: Mince and cook for 30 seconds to 1 minute until fragrant.
5. Add broth and blend: Add stock, simmer 10 mins, remove from heat, and blend until smooth.
6. Roast the florets: While blending, roast florets at 350°F for 15–20 minutes until browned.
7. Melt the cheese: Add cheese in handfuls, stirring to fully melt and incorporate each handful before adding more.
8. Serve: Serve topped with a sprinkle of grated cheddar cheese for garnish.

Optional Add-Ins & Variations

• Fully cooked chicken or bacon make great additions. Stir them in when adding the florets for extra protein and flavor.
• Vegetable broth works well if you want a vegetarian option or a lighter flavor.
• No heavy cream on hand? Substitute sour cream plus a splash of water or wine to reach your preferred soup consistency.
• This recipe relies on blending broccoli stalks for natural thickness. You can also add cauliflower or use a small amount of xanthan gum if preferred.

Storage & Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat, stirring occasionally to keep the cheese smooth. Avoid boiling to prevent the cheese from separating. This soup also freezes well — thaw overnight in the fridge before reheating.