Creamy Broccoli Soup

I got this month's copy of Real Simple today. As I was reading through it (I swear, that magazine takes me forevah- there's so many awesome articles and tips!) , I stumbled across a recipe for Creamy Broccoli Soup that looked super yummy. The page was ripped out and hubby was sent out to the store for supplies!


Creamy Broccoli Soup

Serves 4| Hands-On Time: 20m | Total Time: 40m

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1⁄8 teaspoon crushed red pepper (optional)
• 2 cups low-sodium vegetable broth (I used chicken broth)
• 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
• 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• kosher salt and black pepper
• 2 ounces sharp white Cheddar, grated (1⁄2 cup) (I used Parm)
• bagel chips, for serving (I made some Quick Herbed Beer Bread)

Directions

1. Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
2. Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black 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. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.

By Cyd McDowell,  February 2011