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Broccoli, Red Pepper and Cheddar Soup

Broccoli, Red Pepper and Cheddar Soup

Broccoli, Red Pepper and Cheddar Soup Photo
Difficulty Level: Intermediate
  • Prep Time:
    25 Minutes
  • Cook Time:
    PT70M
    45 Minutes
  • Yield:
    4-6 servings
This bowl of creamy goodness is sure to put a smile on anyone’s face. Make it your own by using different cheeses or adding heat with a pinch of cayenne or a dash of hot sauce.
Ingredients
  • 1 pound broccoli
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 garlic clove
  • ½ teaspoon cumin
  • 1 teaspoon dry mustard
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 3 cups chicken or vegetable stock
  • 1 russet potato, diced
  • ¾ cup heavy cream
  • 2 cups grated sharp Cheddar cheese
  • Salt and fresh-ground black pepper
  • 453.59g broccoli
  • 25.56g olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 garlic clove
  • 2.13g cumin
  • 4.26g dry mustard
  • 25.56g unsalted butter
  • 25.56g flour
  • 709.76ml chicken or vegetable stock
  • 1 russet potato, diced
  • 177.44ml heavy cream
  • 473.18ml grated sharp Cheddar cheese
  • Salt and fresh-ground black pepper

This bowl of creamy goodness is sure to put a smile on anyone’s face. Make it your own by using different cheeses or adding heat with a pinch of cayenne or a dash of hot sauce.

Preparation
STEP 1

Remove florets from broccoli and cut into bite-sized pieces. Peel stems and roughly chop. Set aside.

STEP 2

Heat oil in a heavy-bottomed soup pot or Dutch oven. 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.

STEP 3

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.

STEP 4

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. (Use caution when blending hot liquids: Don’t fill the blender more than 2/3 full, and set the lid loosely over the blender and cover with a towel before blending).

STEP 5

Adjust seasoning with salt and pepper to taste and serve hot, garnished with additional shredded cheese.

Tags: Soups

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