Broccoli-Cheddar Soup

11 02 2012

I’m a sucker for a good broccoli-cheddar soup! I put my own spin on this tasty recipe from Food Network Magazine and it turned out great. Perfect for a cold wintry afternoon 🙂

Broccoli-Cheddar Soup

Broccoli-Cheddar Soup with Toppings

The following serves 4:

  • 2 Tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped (I used carrots instead)
  • 2 cups low-sodium chicken broth
  • 2 cups half and half
  • 1 pound potatoes, peeled and chopped (I used small red potatoes and also left the skin on)
  • 1 pound sweet potatoes, peeled and chopped (I omitted these altogether and added more broccoli)
  • 1 bay leaf
  • Kosher salt and freshly ground pepper
  • 2 cups chopped broccoli florets
  • 1/3 pound sharp cheddar cheese, shredded (about 1 and 1/3 cups) – I used a combo: 1/3 cup Vermont white cheddar and 1 cup sharp cheddar
  • Croutons for topping (see my homemade crouton recipe from Jan 18, 2012)

Heat the olive oil in a large pot over medium-high heat. Add the onion and celery (or carrots in my case) and cook, stirring, until softened about 5 minutes. Add the chicken broth, half and half, potatoes, bay leaf, 2 cups water, 1 tsp salt and 1/4 tsp pepper and bring to a boil.

Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 Tbsp water and season with salt. Cover and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filter cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. I didn’t add any water as I like broccoli-cheddar soup thick! Return to a simmer over medium-low heat; stir in broccoli and season with salt and pepper.

Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I also topped with some sliced green onions and sliced turkey sausage.

This Girl extra tip: I recommend reheating leftovers over medium heat, stirring often. I also used a little chicken stock the next day to thin it out just a little bit.

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