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Fast & Easy Dinner: Broccoli Soup With Cheddar Toasts

Fast & Easy Dinner: Broccoli Soup With Cheddar Toasts


Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.

The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and

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Broccoli Soup With Cheddar Toasts

Broccoli Soup With Cheddar Toasts

Broccoli Soup With Cheddar Toasts

Ingredients

  1. 1 1/2 tablespoons extra-virgin olive oil
  2. 1 medium onion, coarsely chopped
  3. 2 garlic cloves, coarsely chopped
  4. 2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
  5. 7 cups homemade or low-sodium canned chicken stock
  6. 1 teaspoon coarse salt
  7. 1 cup skim milk
  8. 1/8 teaspoon cayenne pepper
  9. 2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
  10. 8 thin slices crusty baguette

Directions

  1. Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
  2. Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
  3. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
  4. Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
  5. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
  6. Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
  7. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.

Join The Conversation
rumpel2 rumpel2 8 years
I just had this for dinner...it is really really good...I had to strain the soup because it had some fiber from the broccoli stems and I also added a little lemon juice to enhance the taste even more...an excellent tasting low-cal soup!! :)
cravinsugar cravinsugar 8 years
i think i may make this! i must figure out a calroie count and portion size though! :-)
courtneyd courtneyd 8 years
Mmm - I made this last year and it was so good. You have to have the cheesy toasts, though. They make the recipe.
lexichloe lexichloe 8 years
Yummy!
Entertainment Entertainment 8 years
wow, that is a stunningly gorgeous color.
TidalWave23 TidalWave23 8 years
Well I made it and it was pretty darn good. It didn't look as gorgeous as the picture above but tasted quite fantastic and definitely hit the spot. I used 2% instead of skim, which I'm not sure changed much (other than the calorie count), except just made it a little richer tasting. I will definitely be making this again in the future (plus I have some leftover at home). thanks again!
sushibananas sushibananas 8 years
I'm loving these fall recipes! Oh so yummy!
TidalWave23 TidalWave23 8 years
PS - Thanks for posting the recipe. It has sparked quite an intense craving.
TidalWave23 TidalWave23 8 years
I'm leaving work right now to go home and make this.
ilanac13 ilanac13 8 years
oooh this looks SOOO good. i'm definitely going to try this recipe - it sounds like it's perfect for me since i LOVE broccoli and you've got a great texture here.
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