Quick and Easy Broccoli Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy. Ingredients:
2 tablespoons unsalted butter or 2 tablespoons olive oil |
1 medium onion, chopped |
1 -2 teaspoon minced garlic, from a jar or 1 -2 teaspoon minced fresh garlic |
2 large russet potatoes, peeled and diced |
1 pinch dried thyme leaves |
1/2 teaspoon kosher salt, plus more to taste |
2 (10 ounce) boxes frozen cut broccoli in cheese sauce, thawed |
4 cups homemade chicken broth or 4 cups canned low sodium chicken broth |
fresh ground black pepper |
Directions:
1. Melt the butter in a medium saucepan, over medium heat.
2. Add the onion and garlic and cook until translucent, about 5 minutes.
3. Add the potatoes, thyme, salt, and broth and bring to a boil.
4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
5. Add the broccoli with cheese sauce.
6. Simmer another 5-10 minutes.
7. Puree the soup in batches in a blender or with an immersion blender.
8. I like mine a little bit more chunky so I use
9. a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
10. Bring to a simmer, taste, and season with salt
11. and pepper.
12. Enjoy!
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