Monday, January 24, 2011

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 4Hands-On Time: 20m Total Time: 40m


  • 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)


  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

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