back on track. [quick broccoli cheese soup]

January 9th, 2013 by | comments

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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!

 

 


quick broccoli cheese soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 tbsp. olive oil
  • ½ sweet onion, finely diced
  • 2-3 cloves garlic, minced
  • 1 (1 lb.) package frozen broccoli florets
  • 1 (14 oz.) can chicken broth
  • ¼ cup water
  • 2 tbsp. flour
  • 1 cup half-and-half
  • 1½-2 cups sharp cheddar cheese, shredded
  • Salt and pepper, to taste
Instructions
  1. Place broccoli in microwave safe dish, and cook according to package instructions. Microwave broccoli until fork tender.
  2. Heat a large saucepan over medium heat, then add olive oil. Add onion and garlic and saute until translucent and aromatic, 3-5 minutes. Add flour to pan and quickly stir until flour is cooked and incorporated; add broth, ¼ cup water and half of the broccoli florets.
  3. 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.
  4. Decrease heat and add the rest of the broccoli, half and half and shredded cheese. Stir until cheese melts; let soup cook a little longer. Season with salt and pepper. Add crushed red pepper flakes, if desired. Top soup with shredded cheese of choice.

 

 

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