Creamy Broccoli Soup

Hands-on Time: 20 minutes
Total Time: 40 minutes
Serves 4

• 1 Tbsp olive oil
• 1 medium onion, chopped
• ⅛ tsp crushed red pepper (optional)
• 2 c low-sodium vegetable broth
• 1 bunch broccoli, florets roughly chopped and stems pepped and sliced (about 7 c)
• 1 large russet potato (about 8 oz), peeled and cut into ½” pieces
• salt and pepper
• 2 oz sharp white Cheddar, grated (½ c)
• Bagel chips, for serving

1. 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, 4-6 minutes.
2. Add the broth, broccoli, potato, 2 c water, ½ tsp salt, and ¼ tsp pepper to the saucepan and bring to a boil.  Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
3. In a blender or food processor, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary.  Top with the Cheddar and bagel chips, if desired, before serving.

I love, love, love broccoli soups. When I came across this recipe in a Real Simple issue I was excited.  I’ve been trying to ramp up my homemade soups and what better than a broccoli one! I’d had yet to make a broccoli soup at home.  And it looked so good topped with the bagel chips and cheese.

Unfortunately it did not turn out so good.  First, the bunch of broccoli I grabbed only made about 4½ cups, not the 7 cups as the recipe stated.  So then I tried to proportionally cut down the rest of the ingredients.  I ended up with very poor consistency and flavor.  It tasted like plain shredded broccoli.  I tried adding more cheese to it after the fact and it helped a little.

Here’s hoping one person’s failed recipe attempt is another’s success!  If you give it a whirl, let me know how you fare.