Happy New Year! Hope everyone had a great one. I’m just getting back into the swing of things, as I had two weeks off work. I spent most of the break at home with my family, then flew up to San Francisco for New Year’s Eve weekend.
Unfortunately, I caught that nasty cold going around, so I’m relying on comfort foods, Emergen-C and lots of rest to get better. Though I’m not fully recovered, this soup definitely helped a bit. Here’s to hoping none of you catch this cold!
2-3 tbsp. olive oil
1/2 sweet onion, finely diced
2-3 cloves garlic, minced
1 (1 lb.) package frozen broccoli florets
1 (14 oz.) can chicken broth
1/4 cup water
2 tbsp. flour
1 cup half-and-half
1 1/2-2 cups sharp cheddar cheese, shredded
Salt and pepper, to taste
Place broccoli in microwave safe dish, and cook according to package instructions. Microwave broccoli until fork tender.
Heat a large saucepan, then add olive oil. Add onion and garlic and saute until translucent and aromatic. Add flour to pan and quickly stir until flour is cooked and incorporated; add broth, 1/4 cup water and half of the broccoli florets.
Transfer mixture to a food processor and blend about 10-15 seconds. Return mixture to pan and bring to a boil. Cook for 3-5 minutes, to let mixture thicken.
Decrease heat and add the rest of the broccoli, half and half and shredded cheese. Stir until cheese melts. Season with salt and pepper. Add crushed red pepper flakes, if desired. Top soup with shredded cheese of choice.