Main Courses

Broccoli Cheese Soup

When it is cold (and it is); When you are hungry (and you are) – I grab for a bowl of soup. I realize that soup can be a little bit of a tough sell to the general public, but broccoli cheese soup is something that everyone likes. Plus, this comes together quick and is full of broccoli!

Broccoli Cheese Soup

2 tablespoons olive oil

1 onion, diced

1 1/2 pounds broccoli

1 small red-skinned potato

6 cups chicken stock

2 cups shredded Gouda cheese

1 teaspoon salt

2 teaspoons pepper

Prepare your broccoli. Chop the florets from the stem, and peel and chop the stem. Arrange your broccoli pieces in a bowl and toss with 1 tablespoon of the oil. Roast the broccoli for five minutes at 425. After 5 minutes, toss the broccoli on the sheet pan and roast another five minutes.

Sweat the onion in the remaining oil. Add the potato and the broccoli and add the stock. Simmer until the broccoli and the potato are fork tender. Blend the soup with a hand blender until smooth. Add the salt and pepper and the cheese. Heat until the cheese is melted.

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