Ingredients
- 1 Tablespoon butter
- 1 onion, finely diced
- 1 carrot, shredded
- 1 garlic clove
- 2 small or 1 large potato, peeled and chopped into 1/2 inch cubes
- 2 broccoli stalks, florets removed and the stalk peeled from hard outer layer and cut into 1/4 inch slices
- 1 cup of caulifolower florets
- 1 small zucchini, coarsely chopped
- 1/2 cup canned diced tomatoes, drained
- 4 cups chicken or vegetable broth
- 1/2 cup milk
- 1/4 cup heavy cream
- 3 oz cheesy, cheddar or colby jack, grated
- 4 Tablespoons parmesan cheese, finely grated
Preparation
Step 1
Melt 1 Tablespoon butter in a medium pot. Cook onions, season with salt, covered on medium heat until softened, 5-7 min. Add the carrots, potatoes and garlic. Add the chicken broth. Cook for 5-7 min. Add the broccoli, cauliflower, zucchini, and tomatoes, reserving 1 – 1½ cups of broccoli florets. Add the milk. Cook until all the vegetables are cooked through. Puree the soup in the food processor or an immersion blender. Meanwhile, in a nonstick skillet with 1 Tablespoon of oil, cook the broccoli on medium high heat for about 5 min, until the broccoli is beginning to brown and the little florets begin to curl. Add ¼ cup of water, cover the skillet and steam the broccoli until it’s tender but still bright green. You can also add 1 small minced garlic clove to the skillet right before adding the water, cooking for about 30 seconds first. Return the pureed soup to the pot, add the cream and the cheese. Season with salt and pepper. Garnish with the broccoli and chopped tomatoes.