SILKY BROCCOLI SOUP WITH PIMENTO CHEESE TARTINES

Silky Broccoli Soup with Pimento Cheese Tartines image

Provided by Justin Chapple

Time 40m

Yield 4 servings

Number Of Ingredients 14

1/4 cup plus 1 tablespoon olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
2 large cloves garlic, sliced
Kosher salt and freshly ground black pepper
2 cups chicken stock or broth
3 pounds broccoli with stems
4 thick slices sourdough boule
1 cup finely shredded yellow Cheddar
1/2 roasted red bell pepper, finely chopped
3 to 4 tablespoons mayonnaise
2 to 3 dashes hot sauce
2 1/2 ounces baby spinach
1 tablespoon white wine vinegar
Snipped chives, for garnish

Steps:

Preheat the oven to 425 degrees F.
Heat 1/4 cup of the olive oil in a large pot over medium heat. Add the onions and garlic and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 6 minutes. Stir in 2 cups water and the stock and cook over high heat until the mixture is boiling.
Meanwhile, cut the broccoli crowns into small florets, then peel and slice the stems. Add the stems and two-thirds of the florets to the boiling water. Cover and simmer over medium heat, stirring occasionally, until the broccoli is very soft, 10 to 12 minutes.
While the broccoli cooks, spread the remaining broccoli florets on one half of a rimmed baking sheet. Drizzle the florets with 1 tablespoon of the oil and season with salt and pepper. Arrange the bread on the other side of the baking sheet and drizzle with olive oil. Bake, flipping the bread halfway through, until the broccoli florets and bread are lightly browned, about 10 minutes.
Meanwhile, make the pimento cheese. Stir the cheese, roasted pepper, mayonnaise and hot sauce in a bowl. Season with salt and pepper.
Stir the spinach into the soup until just wilted. Working in batches, puree the soup in a blender until very smooth (see Cook's Note). Stir in the vinegar and season with salt and pepper. Ladle the soup into bowls and top with the roasted broccoli. Spread the pimento cheese on the toasts. Garnish the soup and tartines with the snipped chives and pepper. Serve.