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Broccoli Cheddar Soup with Cheddar Cheese Crisps

  • Author: Misfits Market


  • 4 tablespoons unsalted butter
  • 1 onion, roughly chopped
  • 5 garlic cloves, peeled and roughly chopped
  • ½ tablespoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 potato (any kind), peeled and diced into 1-inch cubes
  • 2 heads of broccoli: florets cut into 1-inch pieces, stalks peeled and cut into 1-inch pieces
  • 4 cups water
  • 10 ounces sharp cheddar cheese, grated, divided
  • ½ cup sour cream or Greek yogurt


  1. Melt butter over medium heat in a large pot or Dutch oven. Add onions and garlic, season with red pepper flakes, a generous pinch of salt, and 10 cracks of black pepper. Cook, stirring occasionally, until onions and garlic have softened and begin to pick up some color, about 7-10 minutes.
  2. Add potatoes and broccoli stalks to the onion mixture. Pour in water and bring to a simmer, continue to cook until potatoes are fork tender, 20 minutes. Add half of the broccoli florets into the pot and cook until bright green, 3-4 minutes.
  3. With an immersion blender (or regular blender), blitz until the soup is smooth. Transfer soup back to the pot and bring back to a simmer, season with salt to taste.
  4. Add the remaining florets to the pot and cook until bright green, 3-4 minutes. Add 6 ounces of cheese into the soup and stir until melted. Add in sour cream and combine. Cover and turn the heat to low while you make the cheese crisps.
  5. For the cheese crisps, heat the oven to 425 degrees F and prepare a baking sheet with a piece of parchment. Arrange the remaining cheese into 1½-tablespoons mounds 1-inch apart, spreading each out into an even layer. Bake for 6-10 minutes until the cheese has melted and is no longer bubbling. Let cool completely.
  6. Divide soup among bowls and top each bowl with a cheese crisp.