Broccoli Soup
Total Time: 45 minutesYield: 4 Servings
Source: Real Simple, February 2011
Category: Soup
Ingredients
1 tablespoon Olive Oil1 whole Onion (chopped)
1⁄8 teaspoon Crushed Red Pepper Flakes
2 cups Chicken Broth
1 whole Broccoli (florets roughly chopped and stems peeled and sliced)
1 whole Russet Potato (peeled, cut into 1/2-inch pieces)
1⁄2 cup Sharp White Cheddar (2 oz., grated)
1⁄2 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
Directions
- Heat the oil in a large saucepan over medium heat. Add the onion and red pepper and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
- Add the broth, broccoli, potato, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
- In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. Top with the Cheddar before serving.