Broccoli, Red Pepper and Cheddar Soup

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Rating: 4.6/5 (5 votes cast)

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Ingredients

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  • 1 small head broccoli
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 1 large clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dry mustard
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 1 large russet potato (about 1/2 pound), peeled and diced
  • 3 cups low-sodium chicken or vegetable stock
  • 3/4 cup heavy cream
  • 1 1/2 cups (packed) grated sharp Cheddar cheese
  • Salt and freshly ground black pepper

Directions

Remove florets from broccoli and cut into bite-sized pieces. Peel stems and cut in 1/4-inch slices. Set aside. Heat oil in a heavy-bottomed soup pot. Add onions and lightly season with salt and pepper. Cook until onions are just translucent. Add bell pepper, garlic, cumin and mustard. Season with salt and pepper. Cook, stirring constantly, for about 30 seconds. Add butter and stir until melted. Add flour and cook for 2 more minutes, stirring frequently. Add stock and potato. Bring to a boil; then reduce to simmer. When potatoes are just tender but not falling apart, add broccoli and cook for 3-4 minutes more, until broccoli is tender but still bright green. Remove from heat. Stir in cream and cheese and stir until cheese is melted. Purée about 2 cups of soup in a blender until smooth and return to pot (for a chunky soup, cut the vegetables slightly smaller and omit this step). Adjust seasoning to taste and serve hot.
Note: Use extreme caution when blending hot liquids, Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.

Note: Use extreme caution when blending hot liquids. Never fill the blender more than 2/3 full and do not tightly seal the lid. Set the lid loosely over the blender and cover with a towel.
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