you know, up until late last year i’ve never had broccoli cheese soup. i knew it existed. it sounded good. it just never happened. but then something magical occurred- i bought an immersion blender. soups all the freakin’ time. it was only a matter of time before broccoli made its way under the spinning blade.
broccoli cheese soup
~2-3 cup broccoli florets
2 large carrots, peeled and chopped
1 medium potato, cleaned and chopped
4 cups chicken stock
2 cups water
1 large yellow onion
extra virgin olive oil
1 cup extra sharp cheddar, grated (plus more for garnish if desired)
1/4 cup milk
freshly ground black pepper
***bread bowl, optional
in a stock pot cover broccoli, carrots and potato with chicken stock and water. cover and bring to a boil. simmer for about 20 minutes or until carrots can be easily pierced with a fork. while the vegetables are simmering, sautee the onion until translucent. add onion to stock pot. remove from heat.
use an immersion blender to blend the soup until desired consistency. i like to leave some chunks of veggies for texture. add in cheese and stir until it melts. pour in milk. add salt and pepper to taste.
***the bread bowl in the picture is my standard honey whole wheat. i would reccomend to make an entire loaf and just use about 1/4 of the dough for each bowl. that way is much easier, and you get a better result, as opposed to shrinking the recipe. the only change is that no loaf pan is used, and you only bake the bowl for about 25 minutes. then just cut the top off and scoop out the insides. mmmmm bready insides…..