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Broccoli Cheddar Soup



Where’s the instructions? You discarded the instructions to make this fabulous soup!! I need the instructions back! Take off video of making chicken noodle soup and return video and directions to make broccoli cheddar soup!

AnonymousMinnetonka, MN10/14/20

This was the best broccoli soup I ever made! I followed the recipe exactly but added some chilli oil on top for some extra heat. I will definitely make this again.

Hannah_RosalieThe Netherlands05/13/20

A lighter variation of a favorite dish that tends to be a bit too heavy. And a plus, it’s incredibly simple. I’ll likely make this again.


Few things I changed: used chicken broth, added less salt, added kale (tasted great! more greens is always good!), and used mozz and parm (what I had available), and omitted the yogurt. The recipe is very simple that it can accommodate to your taste and I liked that. I will keep this on rotation! Blending it was sort of a hassle that I may invest in an immersion blender just for easy clean up so that’s why I’d give it 4 stars.


This is easily in my top three soups. Easy to make and very delicious.


The red pepper was a great touch! Definitely making again 🙂

AnonymousFalmouth, MA04/12/20

I love this recipe!! It is fairly forgiving with the size/amount of vegetables you have to use in the soup. I read all of the comments about leaving out the sour cream, so I tried it with and without the sour cream. It was so much better with the sour cream in my opinion! I roasted the rest of the broccoli instead of putting it in the soup to cook through and topped the soup with the roasted broccoli. Then I put it in bowls and topped it with more cheese and then phyllo dough and cooked it for 15 minutes to make mini pot pies! It was to die for and the soup is very healthy honestly. I will definitely be adding this to my regular rotation.

AnonymousBrentwood, TN04/08/20

One of the tastiest soups I’ve ever had. I subbed chicken broth for the water and omitted the yogurt. I was also running low on cheddar, so only stirred in 1 1/2 cups, instead of 2. For me, it was plenty. Was so flavorful, and I was licking the bowl/pots while cleaning up. This will be on regular rotation!

AnonymousOakland, CA04/05/20

Nice – a lighter take on broccoli cheddar soup, as promised. I added the Greek yoghurt and liked it, but it does break and get a little grainy (even using whole milk yoghurt). This is fine, since the soup itself is already a bit grainy (in a good way!) from the pureed florets. If you’re using Morton kosher salt as opposed to Diamond Crystal, definitely halve the amount of salt called for.

AnonymousNew York04/04/20

Lovely recipe that is super easy to make, but in what universe is this 4 servings?! It’s 6 minimum!

kelleycothron8693Nashville, TN03/29/20

I’ve made this twice now. Two thumbs up from the family! I do substitute the water for chicken stock.


Made this today and it was delicious! I read the reviews before cooking and made a few edits. In addition to the salt/pepper/flakes, I added garlic powder and cumin when cooking the onions. I also subbed the water with veggie stock. Lastly, I added additional 1/2 cup of a slightly saltier cheese (Romano) as there was concern about it being under-salted. The result was decadent taste without the guilt. Finally, don’t hesitate to use the immersion blender for less time and clean up. I did not find that it impacted the texture negatively at all. Would try again!


Huge fan of this soup! I made it to bring to work for lunch and it was perfect, somehow both light but very filling! I love that is more broccoli with a little cheese than cheese with a little bit of broccoli. The spice from the pepper flakes really added to it. Will definitely be making again!

AnonymousMilwaukee, WI03/15/20

It’s pretty good! If your produce isn’t from like Dean and Deluca you’re gonna have to compensate for flavor. I added cumin and Trader Joe’s umami seasoning for extra flavor (absolutely would recommend), and I still ended up adding a lot of salt. Next time I make it I might use a broth instead of water.

Isaiah BertagnolliPittsburgh03/14/20

Delicious! It strikes the perfect balance of cheesy deliciousness and virtuous. This will be my go-to broccoli soup! I also served the yogurt on the side!

AbbygorLos Angeles03/05/20

I wanted to be impressed by this soup, and maybe I did something wrong, but it came out really bland for me 🙁 With 2 cups of cheese and so much broccoli I was expecting something with more flavor. I even added some chicken stock mixed with the water… the recipe didn’t call for this, but I can’t imagine that having a detriment on the overall flavor. I kept adding salt too hoping it would come around but it just wasn’t getting any closer. I even added the yogurt at the end too. Idk! I might try it one more time to see if I just did something wrong but for me this would not be something I’d be excited to make again.

AnonymousQueens, NYC03/04/20

Delicious! Love the kick with the red pepper flakes. Next time I’ll probably add more cheese, because, why not?

AnonymousWashington, D.C.03/02/20

I made this tonight and it turned out great! After reading the other comments, I omitted the yoghurt, and I didn’t feel it missed anything. Everybody loved it at home, I will definitely make it again. Thanks for this awesome recipe!


Made this as written except that I totally forgot to add the yogurt at the end – but didn’t miss it! Delicious, easy to make and I really loved the addition of red pepper flakes. I’ve tried a lot of broccoli soup recipes over the years and I think I’ll be coming back to this one – so easy and creamy and completely unfussy.

AnonymousVictoria, BC02/29/20

This is what broccoli cheddar soup is supposed to taste like! I followed the recipe as is and I’m so happy I did. I can’t wait to make this soup again. The cheesy croutons are a must, I added extra cheese and red pepper flakes because of who I am as a person.

AnonymousOlathe, KS02/27/20

This was soooooo good!! I cut the butter down to 2 tbs and didn’t have the energy to make the croutons so I threw extra cheese in with the soup. Nixed the yogurt because after tasting the soup it was perfect without it. I’ll be making this again



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Pull-Apart Breadsticks



When a recipe calls for sopping up sauce, these breadsticks are your sopper-uppers of choice. Topped with Kalamata olives, garlic, red onion, and Calabrian chiles, they’re also just as good on their own—serve them straight from the oven and let everyone rip them off with their hands. This recipe comes from Bryan Ford and is based on his Master Bread Dough. Feel free to customize them with whatever finely chopped toppings you desire; just be sure to press them into the dough so that they stick.


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Fridge Clean-Out Nabe With Mushroom Dashi



Pour dashi into a 1.5–2-qt. donabe or small saucepan and stir in mirin and soy sauce; season with salt. Bring to a simmer over medium heat. Add squash and turnips, cover, and cook until vegetables are almost completely tender, 5–7 minutes. Uncover; add greens, tofu, white and pale green parts of scallions, and reserved mushrooms. Cover and cook until greens are wilted, tofu is warmed through, and squash and turnips are tender, about 2 minutes.


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One Pot, One Million(ish) Options



Every week, Bon Appetit associate editor Christina Chaey writes about what she’s cooking right now. Pro tip: If you sign up for the newsletter, you’ll get the scoop before everyone else.

Dear Healthyish friends,

From late October to early April, one piece of cookware takes up permanent residence on my stovetop, quietly burbling up hot pots and soups on cold nights. People message me on Instagram whenever I post photos of my donabe: What is it? (A Japanese earthenware pot used for cooking and serving.) Where did I get it? (Toiro Kitchen in L.A.) What do I make in it? (Everything!)

At a basic level, a donabe is a pot that just happens to be pretty enough to double as a striking serving piece. High-quality versions have thick walls that effectively retain heat and are especially good for gently cooking the vegetable-heavy meals I want constantly this time of year.

When I’m short on time, I opt for a quick nabe, or hot pot, which starts with a light broth that I season with good soy sauce and mirin. My broth of choice is often dashi, an essential Japanese stock of dried bonito flakes, kombu, and water that gives dishes like miso soup their subtle briny flavor. When I need dinner to be even more hands-off, I’ll make a vegan mushroom dashi by placing dried shiitakes and a strip of kombu in a big jar of water and refrigerating it all overnight. The resulting golden broth is savory and lightly earthy. It lacks the body of a lipsmacking chicken stock, which is exactly why I like it: A bowlful leaves me feeling satisfied but not weighed down.

Image may contain Human Person Plant Indoors Room Kitchen Food Vegetable Produce and Culinary
Photo by Emma Fishman, Food Styling by Rebecca Jurkevich 

When warmed in the donabe, the dashi creates a small hot tub environment for whatever kitchen-sink assortment of vegetables and protein I’m cooking. Some days I may have peeled, seeded, and sliced kabocha or butternut squash already prepped and ready to drop into the simmering broth. While the thick squash starts cooking away, I’ll quickly tear greens and mushrooms, slice tofu, and boil a little pot of noodles like soba to slip in right before I’m ready to eat. In those few minutes I enter an almost flow-like state, moving seamlessly from cutting board to stove; dinner is ready in minutes.

Though this recipe is a nabe I make often, it’s meant to be a guideline, not scripture. That’s the beauty of this style of cooking: Each rendition is slightly different from the one before. But no matter how much you mix it up, you’re guaranteed a meal that’s vibrant and delicious, nourishing yet light, and that leaves you feeling good inside. If there’s one thing I want you to take away from this, it’s that you can absolutely riff without a recipe. And that you should have a donabe of your own, of course.

May your weekend be broth-filled,

Christina Chaey
Associate editor

Make the recipe:


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