Cheese & Trees Soup

“Cheese and trees” is the kid-friendly name for what’s essentially a broccoli cheddar soup built on a smart trick: pureed potatoes provide the creamy body, so there’s no heavy cream needed. The soup feels rich without the calorie load most cheese soups carry.

Reserving a cup of cubed potatoes before pureeing the rest is the recipe’s clever texture move. Those whole pieces go back in after the puree, giving the soup a chunky satisfaction that all-smooth soups can lack. Combined with the broccoli florets, every spoonful has multiple textures.

Add the cheese gradually over medium-low heat, never on a hard boil. Sharp cheddar wants to break and turn gritty if you cook it too aggressively. Stir until each handful is fully melted before adding the next.

Pro Tips

• Use a high-quality sharp cheddar, mild cheddar disappears into a soup this size
• For vegetarian version, swap chicken bouillon for vegetable stock
• If using fresh broccoli instead of frozen, blanch the florets briefly first for tender bite
• Reheat gently if making ahead, high heat will make the cheese break
• Hold the blender lid down with a towel when pureeing hot liquids, the steam pressure is real

Variations

• Stir in a splash of beer (lager or pale ale) for Wisconsin-style beer cheese soup
• Add a handful of crumbled crispy bacon for garnish
• Top with croutons or a drizzle of hot sauce for textural and flavor contrast