Broccoli Cheese Soup

Submitted by Hey Jude

"Another great recipe from the Chicago Trib, my favorite weekly source of recipes."

 

• Ready In: 35mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1⁄8 teaspoon ground red pepper (cayenne)
• 1 lb broccoli, chopped,including stems
• 2 (14 ounce) cans chicken broth
• 1⁄4 cup shredded sharp cheddar cheese
• 1⁄4 cup shredded smoked gouda cheese
• 1 ounce soft goat cheese

directions

1. Heat oil in a Dutch oven or large saucepan over medium-high heat.
2. Stir in onion and red pepper; cook until onion is golden, about 6 minutes.
3. Add broccoli and chicken broth to pan; cook until broccoli is tender, about 12 minutes.
4. Puree soup in a blender or food processor (or hand-held'boat motor') in small batches; return soup to pot over low heat.
5. Stir in cheese until melted and smooth, about 2 minutes.

Reviews

[Pozac Happy]

This was a wicked simple recipe and so damn good! I put it in a bread bowl with a side salad for supper. Will make this again and again....

 

[mikey ev]

Great simple soup! I used thawed frozen broccoli and cut down the chicken broth by 1 cup (and added 1 cup of water). You don't get quite the creaminess of the traditional broccoli soup, but it's pretty close and without all the fat from heavy cream.

 

[seanspec]

Just a heads up, I cook in the family. My wife couldn't boil water if she was standing on the Sun with a pot of water. That was just so you understand this next part. She decided to make this easy recipe but didnt read the 1/8 part of the red pepper. She put in 8/8. Now to many that would seem odd but to non cooks that don't care, it's normal. Regardless to say, after a very long morning of burning after my coffee ( I did reference the sun, just this burning was more of an exit), I re-made the soup and it was great. Added a bit more cheese and a LOT less pepper and it turned out great.

 

[BonnieZ]

I found myself with a lot of brocolli to use up and this recipe was suggested by Parsley on the boards. This soup has great flavor from the smoked gouda and goat cheese. I found that the belnder did a better job with the texture than my hand held boat motor, giving the soup a better consistancy. Thank you Parsley for suggesting the recipe & Hey Jude for sharing it.

 

[boyslaura]

This tasted fab - especially with the addition of the different types of cheese. Will definitely be making this again throughout those winter evenings!