Thursday, April 4, 2013

Broccoli and Cheddar Cheese Soup

This soup was amazing. I did something unusual when I was making it, and I don't think I'll be able to go back to making it the original way.

Secret- key- ingredient:
Red Peppers

Broccoli and Cheddar Cheese Soup with Red Peppers

olive oil
diced onion and red pepper
1 12 oz. can Cheddar Cheese soup 
(or if you think that's gross, 12 oz. broth of choice + grated cheese of choice)
2 c. whole milk (give or take depending on how many you're serving)
1 large head of broccoli

Soften onion and red pepper in 1 generous tbsp. olive oil. Add soup and milk, to boiling. Add chopped broccoli. Cook until broccoli is soft.

While your soup is simmering, you can use an immersion blender for a few minutes to make it a smooth consistency.


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