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Broccoli-Cheddar Soup

Broccoli-Cheddar Soup with Sesame Breadsticks

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A warming bowl of cheesy, velvety broccoli soup will definitely hit the spot this week. Chef Giuseppe makes the classic pairing even better by roasting the broccoli first, then stirring some of the whole florets in last for a visual and textural contrast in every spoonful. We use our favorite hack for rolling and shaping pizza dough to make golden, chewy sesame breadsticks. Enjoy them on the side or tear and dunk into the soup.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 990
  • Protein 33g
  • Total Carb 115g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • milk
    • 1 pint
    • milk
  • vegetable stock
    • 16 ounces
    • vegetable stock
  • garlic
    • 2 cloves
    • garlic
  • shredded Cheddar cheese
    • 2 ounces
    • shredded Cheddar cheese
  • broccoli
    • 12 ounces
    • broccoli
  • pizza dough
    • 12 ounces
    • pizza dough
  • parchment paper
    • 1
    • parchment paper
  • flour
    • 1/4 cup
    • flour
  • ground nutmeg
    • 1/8 teaspoon
    • ground nutmeg
  • sesame seeds
    • 2 tablespoons
    • sesame seeds
  • yellow onion
    • 1
    • yellow onion
  • unsalted butter
    • 4 packets
    • unsalted butter

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • 2 baking sheets
  • 8" medium pot
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Remove pizza dough from refrigerator. Rinse broccoli; cut florets and stems into ½-inch pieces, keeping florets and stems separate. Peel onion, halve, and finely chop. Mince garlic. Pour sesame seeds onto a large plate and season with ¼ teaspoon salt

  2. Roll and shape breadsticks

    Roll and shape breadsticks

    Line a baking sheet with parchment paper. Cut dough into 6 equal pieces and place on a clean, dry surface. Working with 1 at a time, roll doughs into ¼ inch–wide cylinders, about 8 inches long, then roll in sesame seeds to coat. Arrange breadsticks on prepared baking sheet, spacing apart.   

  3. Bake broccoli and breadsticks

    Bake broccoli and breadsticks

    Keeping broccoli florets and stems separate, on a separate baking sheet, toss broccoli with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer. Transfer broccoli and breadsticks to oven and bake until broccoli is browned and tender, 10-12 minutes. Remove broccoli from oven. Continue baking breadsticks until golden and crispy, 4-6 minutes more.

  4. Make soup

    Make soup

    While breadsticks bake, heat ½ tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion and garlic and sauté until light brown and softened, 3-5 minutes. Add flour, butter, spice mix, and ¼ teaspoon salt, and cook, stirring, until fragrant, 2-3 minutes. Whisk in milk and vegetable stock. Bring to a boil over high heat, then reduce heat to medium and simmer until slightly thickened, 1-2 minutes.


  5. Finish soup

    Finish soup

    Transfer soup and roasted broccoli stems to a blender and pulse until almost smooth, about 1 minute, being sure not to overfill the machine, and working in batches as needed. Return soup to pot, off heat, then stir in Cheddar and half of roasted broccoli florets. Taste and add salt and pepper as desired.

  6. Plate soup and breadsticks

    Plate soup and breadsticks

    Ladle broccoli-cheddar soup into bowls and top with remaining roasted broccoli florets. Serve with sesame breadsticks for dipping, or tear into croutons and sprinkle over the soup. Dig in!

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