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Broccoli and Cheddar Cheese Soup

Source of Recipe


Woman's Day, October 2011



List of Ingredients



• 2 ½-inch-thick slices of bread, cut into ½-inch pieces
  
• 2 Tbsp olive oil
  
• 2 stalks celery, chopped
  
• 2 cloves garlic, finely chopped
  
• 1 onion, chopped
  
• 1 medium russet potato, cut into ½-inch pieces
  
• 1 bunch broccoli (about 1¼ pound), stalks peeled and thinly sliced
  
• Kosher salt and pepper
  
• ¼ tsp freshly grated or ground nutmeg
  
• 6 ounces extra-sharp Cheddar, coarsely grated
  






Instructions



1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with 1 tablespoon oil. Bake until golden brown and crisp, 5 to 7 minutes; set aside.
   
   
2. Heat the remaining tablespoon oil in a large saucepan over medium heat. Add the celery, garlic, onion, potato, broccoli stalks, ¾ teaspoon salt and ¼ teaspoon pepper and cook, covered, stirring occasionally, until just tender, 5 to 6 minutes.
   
   
3. Meanwhile, cut the remaining broccoli into small florets. Add the florets and 3 cups water to the vegetables; cover and bring to a boil. Once boiling, the broccoli should be just tender; if not, simmer 1 to 2 minutes more. Remove from heat and, using a handheld immersion blender (or a standard blender, working in batches and returning to the saucepan), purée the vegetable mixture. Add the milk and nutmeg and heat to simmer through, about 2 minutes. Add the cheese and stir until melted. Serve with the croutons.
   
   Serves 4 (Makes 8 cups)