Broccoli and Cheedar Cheese Soup
By Joelene
Ingredients
- 2 slice(s) of bread, cut into 1/2-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 1/2-in. pieces
- 1 bunch(es) broccoli (about 1 1/4 lb), stalks peeled and thinly sliced
- Kosher salt and pepper
- 1 cup(s) lowfat milk
- 1/4 teaspoon(s) freshly grated or ground nutmeg
- 6 ounce(s) extra-sharp Cheddar, coarsely grated
Details
Preparation
Step 1
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.
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