Broccoli and Cheedar Cheese Soup

Broccoli and Cheedar Cheese Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    slice(s) of bread, cut into ½-in. pieces

  • 2

    tablespoon(s) olive oil

  • 2

    stalk(s) celery, chopped

  • 2

    clove(s) garlic, finely chopped

  • 1

    onion, chopped

  • 1

    medium russet potato (about 8 oz), cut into ½-in. pieces

  • 1

    bunch(es) broccoli (about 1¼ lb), stalks peeled and thinly sliced

  • Kosher salt and pepper

  • 1

    cup(s) lowfat milk

  • ¼

    teaspoon(s) freshly grated or ground nutmeg

  • 6

    ounce(s) extra-sharp Cheddar, coarsely grated

Directions

Heat oven to 400°F. On a rimmed baking sheet, toss the bread with 1 Tbsp oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside. Heat the remaining Tbsp oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, 3/4 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes. Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables, cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more. Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), purée the vegetable mixture. Add the milk and nutmeg and simmer to heat through, about 2 minutes. Add the cheese and stir until melted. Serve with the croutons.


Nutrition

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