A Perfect Broccoli Cheddar Soup

The first time I made this soup, I cried a little.

It was so much better than I expected it to be, and now, some five years later, it is still my go-to broccoli soup recipe.

If you want a broccoli soup that has a few shreds of carrot and unappetizingly congeals at temperatures below "boiling lava hot," go to Panera Bread. If you want one that has intense broccoli flavor, celebrates a wonderfully sharp cheddar cheese, and is as beautiful as it is delicious: Make this one.

If you don't have an immersion blender, you should get one. But you can use a regular blender in the meantime, just blend in two or three batches. 

PRO TIP: If you are using a regular blender, make sure to start on LOW and use your hand and a towel to hold the lid onto the blender so you don't get pretty green soup all over your clothes and kitchen ceiling.

A Perfect Broccoli Cheddar Soup

This recipe is originally from America's Test Kitchen. It has been slightly modified.