The Cheesy Kitchen

There is a soup recipe that I go back to again and again.  It’s also one of the first recipes I tried from a favorite blog of mine: Shutterbean.  Broccoli cheddar soup!

It’s simple to make, it lets me use my immersion blender (a favorite pastime), and it is a tasty way to eat my greens.

What you need:

• olive oil (about 2 tablespoons)
• 1 shallot, chopped
• 1 medium onion, chopped
• 1 large potato, peeled and chopped
• 2-3 cloves of garlic, finely chopped
• 32 oz. vegetable broth (you could also use chicken broth)
• 1 large head of broccoli, chopped into small florets
• 1 cup of grated cheddar cheese (use more or less to your liking)
• 2 teaspoons of whole grain mustard (i love Trader Joe’s)

What to do:

Drizzle 2 tablespoons of olive oil in a large soup pot, and add the chopped onions and shallots.  Sprinkle them with a pinch of salt and let them sizzle for a couple minutes; they should start to turn translucent.  Now add your potato!  Let the chunks cook with the onions and shallots for several minutes, then toss in your chopped garlic.  Finally, pour in your vegetable broth.  Bring the soup to a boil, and let it cook for 6-8 minutes.  Time to add your chopped broccoli florets.  Let the soup continue to cook for about 5 more minutes.

Remove the soup pot from the heat and give it some time to cool.  Now for the fun:  immersion blending!  Blend the soup until all chunks of potato and broccoli are pureed.  Sprinkle with some cheese, and blend some more.  Top with extra cheese before serving.

And…

This soup keeps well in the fridge for several days, and makes for a satisfying work lunch.

It’s especially satisfying when topped with homemade mustard croutons–coming next!