This was the first time I’ve ever made a broccoli cheddar soup and I must say, it was sooo good! I’m already wanting to make it again! The best part – it’s healthy. On a cold, winter night nothing is more comforting than a warm bowl of soup with a fresh loaf of sourdough bread. If you’re watching your carbs, you can skip dipping large chunks into your soup, but I wouldn’t suggest it! Bread is one of my weaknesses – even more so than chocolate.
To help make this a thicker, creamier soup, I decided to add a few red potatoes. The potatoes added a really nice but subtle flavor.
- 1 cup chopped onion
- pinch of red pepper flakes
- 4-5 diced red potatoes (with skins)
- 1 1/2 cups skim milk
- 15 oz. chicken broth
- 3 small heads of broccoli – separate the florets from the stems but keep both
- 8 oz. sharp cheddar cheese (it’s best freshly grated!)
- Salt and pepper to taste
1) Saute onion, salt, pepper, and a pinch of red pepper flakes with extra virgin olive oil over medium to high heat for approximately 5 minutes.
2) Add the diced potatos, milk, and broth to the pot. Bring to a boil. Partially cover, reduce heat, and simmer approximately 25 minutes.
3) Add the broccoli stems and simmer for 3-4 minutes until cooked through. Then puree mixture using a hand blender until the stems are broken down.
4) Add the broccoli florets, partially cover and cook over medium heat for 8 minutes. Then puree the florets until creamy.
5) Remove from heat; add cheese, stirring until cheese melts.
6) Top with fresh croutons. You can make these by toasting bread slices in a 400 degree oven with olive oil, salt, and pepper for 8-10 minutes. Then chop.
Hope you enjoy this soup as much as I did! Bon Appetit!