From America’s Test Kitchen I found a great recipe for Broccoli Cheese Soup, where the emphasis was on keeping the broccoli flavor front and center without letting it get overwhelmed by the cheese.

It uses an interesting trick of adding baking soda as you’re cooking the broccoli which speeds up the process of softening the vegetables.

Also, as the broccoli pales during cooking, a little baby spinach is added near the end to bring back the bright green color without affecting the flavor.

Sharp cheddar cheese and Parmesan are added at the end.

Even in my tiny kitchen I managed it without too much of a hassle. Of course, I used my immersion blender rather than their suggestion of transferring to a regular blender in stages to get a smooth consistency.

The final result was delicious.

I was going to include the recipe, but I’ve already given so many of the Test Kitchen’s recipes. So instead, I’ll just point out that if you go to the Amazon page, click on Read Sample, and scroll down, you’ll find that the recipe for Broccoli Cheese Soup is included in the sample!

Note: When you purchase something after clicking Amazon links in my posts, I may earn a small commission. As of this date, I have yet to earn anything. 😎