This velvety soup gets its body from tender broccoli florets and Yukon Gold potato, simmered in a well-seasoned broth with garlic, smoked paprika, and a pinch of dry mustard before getting blended down to silky perfection. A sharp, melty cheddar stirred in at the end brings that classic sharp bite, while a splash of lemon juice keeps the whole thing tasting bright instead of flat. It's the kind of soup that goes from raw vegetables to spoonable comfort food in under 30 minutes of actual cooking, no fussy technique required beyond a careful blend. Ladled into bowls with an extra sprinkle of cheddar on top, it's a cozy, satisfying dinner that fits neatly into a gluten free rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā4 servings
Melt the butter in a large saucepan over medium heat until foamy. Add the onion and Ā½ tsp salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, mustard powder, smoked paprika, and black pepper, and cook until fragrant, about 1 minute.
Add the broccoli florets, diced potato, and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the broccoli is completely tender and the potato is soft enough to crush easily with a spoon, 12ā15 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
