Broccoli and White Cheddar Soup
Broccoli deserves a place at the center of lunch. Kathryne Taylor’s Broccoli Cheese Soup at Cookie and Kate builds its base with broccoli stalks and potato, then brings in sharp cheddar. Some florets remain distinct, so the finished bowl offers more than a completely smooth purée. The recipe uses water rather than stock and does not call for cream or flour.
For a casual autumn gathering, we would offer small bowls as the first course before a tray of roasted vegetables and a simple main. That arrangement gives the soup its own moment without asking it to carry the entire meal. On a quieter day, a larger bowl and a seat by the window would be enough of an occasion.
Taylor provides a generous batch and guidance for adjusting the cheese. Read the complete recipe before shopping, especially its blending notes and ingredient substitutions. Our serving plan is an editorial suggestion; the recipe and its tested method belong to its creator.
Recipe credit: Kathryne Taylor at Cookie and Kate. Read the full Broccoli Cheese Soup recipe. Taylor credits Sarah Jampel’s Bon Appétit recipe as an inspiration.