| Yield | |
|---|---|
| Source | Real Simple, February 2011 |
| Prep time | 45 minutes |
| Yield | |
|---|---|
| Source | Real Simple, February 2011 |
| Prep time | 45 minutes |
| 1 | Tablespoon | Olive Oil |
| 1 | Onion (chopped) | |
| 1⁄8 | Teaspoon | Crushed Red Pepper Flakes |
| 2 | Cup | Chicken Broth |
| 1 | Broccoli (florets roughly chopped and stems peeled and sliced) | |
| 1 | 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 |
1.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.
2.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.
3.In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. Top with the Cheddar before serving.