Rating: 4 stars
58 Ratings
  • 5 star values: 19
  • 4 star values: 18
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3
Cyd McDowell

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Credit: Con Poulos

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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, 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.

  • 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.

Nutrition Facts

200 calories; fat 8g; saturated fat 3.5g; cholesterol 15mg; sodium 436mg; protein 8g; carbohydrates 25g; sugars 4g; fiber 4g; iron 2mg; calcium 164mg.
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