Soups: Sarah Kathryn's Creamy Broccoli Soup (1/22/11 Real Simple)

By JoFClark

Ingredients

• 1 T olive oil
• 1 medium onion, chopped
• 1/8 t crushed red pepper
• 2 cups low sodium vegetable broth
• 1 bunch broccoli. florets roughly chopped and stems
• peeled and sliced ( about 7 cups)
• 1 large russet potato, peeled and cut into 1/2 inch pieces
• Kosher salt and lack pepper to taste
• 2 oz sharp white Cheddar grated (1/2 cup)
• Bagel chips, for serving

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 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.
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Add the broth, broccoli, potato, 2 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18-20 minutes.

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 before serving.