Fustini's Oils and Vinegars
Broccoli and White Cheddar Soup

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Broccoli and White Cheddar Soup


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Broccoli and White Cheddar Soup



  • 1 medium onion, chopped
  • 1/2 cup Fustini's Garlic olive oil, divided
  • 2 large bunches of broccoli
  • 6 cloves garlic, smashed and chopped
  • 1 tablespoon fresh tarragon, chopped, plus sprigs for garnish (or sub 1 teaspoon dried tarragon)
  • 1 teaspoon red pepper flakes
  • 8-10 cups vegetable broth
  • 1/4 cup white wine
  • 2 tablespoons fresh lemon juice
  • salt and pepper to taste
  • 1 cup sharp white cheddar, grated, divided


Step 1. 

Remove broccoli florets from steps and cut large pieces into halves or fourths; trim, peel and cut stems about 1/4" thick.  Sauté onion in 1/4 cup olive oil in a stockpot over medium heat until translucent.  Add broccoli, garlic, tarragon, 4 cups broth, wine, lemon juice and remaining olive oil and bring to a boil.  Reduce heat and simmer, cover and cook 30 minutes, stirring occasionally and adding more broth as necessary.

Step 2. 

Puree the soup with a handheld immersion blender or transfer to a food processor or blender and puree in batches (be careful, the liquid will be hot).  Add more broth if necessary to achieve the desired consistency.  Stir in 1/2 cup white cheddar until it melts.  Season with salt and pepper to taste. Pour into bowls and garnish with remaining white cheddar and sprigs of tarragon.

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