Creamy Broccoli Soup

Creamy broccoli soup
Con Poulos
Serves 4
preparation
20
minutes
cooking
40
minutes
other
0
minutes

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

Directions

  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.

 

Cyd McDowell
February 2011

Nutritional Information

  • Per Serving
  • Calories 200
  • Fat 8 g
  • Sat Fat 3.5 g
  • Cholesterol 15 mg
  • Sodium 436 mg
  • Protein 8 g
  • Carbohydrate 25 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 2 mg
  • Calcium 164 mg
What does this mean? See Nutrition 101.