Is there any better combination than broccoli and cheese? Top this quick and easy soup with a generous pinch of grated cheddar—comfort in a bowl.
Slideshow: More Broccoli Recipes
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 garlic cloves, chopped
Freshly ground black pepper
2 pounds broccoli, thick stems peeled
4 cups chicken stock
3 cups water
8 ounces shredded white cheddar cheese
How to Make It
In a medium heavy pot, heat the oil over medium heat, then stir in the onion, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the broccoli, stock and water and simmer, partially covered, until the broccoli is tender, 15 to 20 minutes.
Puree the soup in batches in a blender and return it to the pot. Stir in 6 ounces of the cheese, then season the soup with salt and pepper to taste. Divide the soup among six soup bowls and top with the remaining cheese.
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