Creamy Broccoli Soup

By DrChef

Hands-On Time: 20 min
Total Time: 40 min

Delicious optional garnish:
Toss canned black beans with olive oil, ground cumin, and salt. Roast at 450 F until crispy (about 20 minutes). Sprinkle on top of soup in lieu of chips.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 ⁄8 teaspoon crushed red pepper (optional)
• 2 cups low-sodium vegetable broth
• 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
• 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
• kosher salt and black pepper
• 2 ounces sharp white Cheddar, grated (1⁄2 cup)
• bagel chips, for serving

Preparation

Step 1

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.
2. Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
3. 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, if desired, before serving.