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Broccoli Cheddar Soup

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.

Ingredients:

  • 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

Directions:

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!

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