3.13.2017

Broccoli Soup With Cheddar Toasts


This week’s recipe is yet another easy, guilt-free but satisfying meal packed with nutrients, broccoli soup with cheddar toast. The best part is that it can be prepared in no time. Doesn’t that sound wonderful already? These are the types of meals that we are relying on these days. My daughter Georgette is taking most of our attention (especially now that she is teething). But I still want to make sure I’m feeding my family something healthy.



As mentioned above, this soup is pretty easy to make. Onions and garlic are quickly sautéed along with the broccoli stems, then chicken stock is added. If you don’t have time to make your own chicken stock, make sure you use one that is good quality. I use College Inn®. After the stock is added, integrate the rest of the ingredients and puree the soup. The result is a creamy and nourishing soup that you can’t get enough of. The cheddar toast is a great accompaniment. It adds a wonderful texture and it complements the soup quite well. 


Recipe courtesy of Martha Stewart

Ingredients:

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems 
and florets chopped and separately into 1/2-inch pieces
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, 
grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

Heat oil in a large pot over medium heat until hot but not smoking. Add onions, garlic, and broccoli steams; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add College Inn® Chicken stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes. 

Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches (I used an immersion blender) in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).

Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve. 

College Inn can be found at your local Wal-Mart store. 


Disclosure: This post is sponsored by College Inn®but all opinions are my own based on my experience.

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