Put me in the camp with former president George H. W. Bush–I don’t like broccoli. But I usually put some in my grocery cart each week. It’s dark, green, is filled with vitamins and nutrients, and everyone says you should eat it because it’s good for you. The only time I ever like it is late July and early August when I buy it at the farmer’s market; it was picked that morning and it so fresh it’s sweet. Steamed with a little bit of butter, salt, pepper, and a squirt or two of lemon, I could eat a huge bowl of the stuff. But any other time of the year, I’m less than enthused. So one day I said to myself if I should eat this, I’m going to eat it MY way!
It’s been a while since I’ve brought you a soup recipe, and in fact a while since I’ve even made a soup. But with the weather turning colder, I wanted something to warm me mid-day and decided to create a blended soup using the broccoli and cheddar cheese I had in the fridge. This made just slightly over two cups, and was enough for two lunches; I am the type of eater who gets tired of eating the same thing every day and two days is about my max, so it was perfect for the week’s end of lunches.
I know how I’m eating my broccoli from now on!
Creamy Broccoli Cheese Soup
For a vegetarian version, you can easily substitute water or vegetable broth in place of chicken broth. And be careful with the cayenne; don’t just dump some in like I did! Add it 1/8 teaspoon at a time to taste.
2 teaspoons extra virgin olive oil
½ onion or about ½ cup, finely diced
About 5 cups of chopped broccoli
2 ½ cups low sodium chicken broth or water, more if needed later
¾-1 cup grated cheese
Cayenne pepper, optional
Salt and pepper to taste
- Add the olive oil to your soup pot and gently warm over medium heat.
- Add the onions and sauté slowly until soft, about 5 minutes
- Stir in the broccoli, and add the chicken broth. Bring to a boil and then reduce heat for the broccoli to simmer until very soft, about 15-20 minutes.
- Lower heat and with a soup ladle, puree the soup in a blender or food processor in batches until all the soup is very smooth and creamy.
- Stir in the cheese, cayenne, if using, and the salt and pepper. Add more liquid if needed, and serve!
Some Exciting News for My Vermont Kitchen!
Starting this week, My Vermont Kitchen is now a member of Cooking Light magazine’s “Bloggers’ Connection.” My Vermont Kitchen joins just a handful of food blogs from across the country that partner with the magazine. Since I’ve been a reader since the 1990s and really learned how to cook from the recipes in the magazine, I think this is a perfect collaboration. And don’t worry that things will change here; you’ll still receive a recipe every Wednesday morning, you just might get a few more each month! So it is a win-win situation for all!