When I think of creamy soup, I think of, well, cream. This recipe doesn’t call for any cream or milk at all, and because of that, I didn’t think it could live up to its name. I thought this soup would be bland and ho-hum, but it was not! This soup was great, and for being kind of low-calorie? It was wonderful! Even with my little mishap with the blender lid, I would totally make this soup again. I used low-fat regular cheddar in place of the white cheddar, and I used garlic-flavored bagel crisps. Try this one!
Creamy Broccoli Soup
(Real Simple, Feb. 2011)
1 tablespoon olive oil
1 medium onion, chopped
1/8 teaspoon crushed red pepper (optional)
2 cups low-sodium vegetable broth
1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
1 large russet potato (about 8 ounces), peeled and cut into 1/2-inch pieces
kosher salt and black pepper
2 ounces sharp white Cheddar, grated (1/2 cup)
bagel chips, for serving
Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.