Appetizers / Soups / Salads

America's Test Kitchen Broccoli-Cheese Soup takes 20 minutes to prepare.

America's Test Kitchen Broccoli-Cheese Soup takes 30 minutes to cook.

America's Test Kitchen Broccoli-Cheese Soup makes 6 servings.

The ingredients for America's Test Kitchen Broccoli-Cheese Soup are:

2 tbsp Butter, unsalted
4 cup Best Choice Broccoli Florets
1 cup, chopped Onions, raw
3 clove Garlic
1.5 tsp dry mustard powder (by ANDY99)
1.25 tsp Baking Soda
2 cup (8 fl oz) Chicken Broth
2 cup Baby Spinach (raw)
8 fl oz Regular Beer
3 oz Cheese, Kraft Pepper Jack
.75 cup Parmesan Cheese, grated
2 cup (8 fl oz) Water, tap
.5 tsp Pepper, red or cayenne
1 dash Pepper, black

Here is how you make America's Test Kitchen Broccoli-Cheese Soup:

1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking. 2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.Serving Size: 6-8Number of Servings: 6Recipe submitted by SparkPeople user KESCHIEBEL.

The nutritional information for America's Test Kitchen Broccoli-Cheese Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 200.9

• Total Fat: 12.3 g
• Cholesterol: 36.9 mg
• Sodium: 939.7 mg
• Total Carbs: 8.5 g
• Dietary Fiber: 2.2 g
• Protein: 10.6 g