Broccoli And Cheese Soup

Broccoli And Cheese Soup
4 from 1 ratings
Broccoli and cheese make a classic soup that will bring you back to your childhood. Recipe courtesy of Emeril Lagasse, Emeril 20-4-60 Fresh Food Fast, HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.
Broccoli and Cheese Soup
  • 2 tablespoon olive oil
  • 1½ cup thinly sliced yellow onions
  • 1 tablespoon sliced garlic
  • 1 teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 5 cup chicken stock or canned, low-sodium chicken broth
  • 4 cup broccoli florets
  • 1½ cup (6 ounces) shredded medium sharp cheddar cheese
  • croutons, for garnish (optional)
  1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Sauté until the onions are soft and translucent, 4 to 5 minutes.
  2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
  3. Remove the soup from the heat and let it cool slightly. Then purée the soup, in batches, in a blender, adding the cheese in three additions while blending.
  4. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.