- 2 ounces unsalted butter
- 1 yellow onion, diced
- 2 16-ounce bags frozen broccoli florets
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Dash cayenne pepper
- 2-3 cups stock, broth or water
- 8-ounces shredded, cheddar cheese
- 1/2 cup heavy cream or sour cream
Melt the butter in a large saucepan or small soup pot over low heat.
onion to the pan and sweat it down until translucent and fragrant.
Add the broccoli, salt, pepper, cayenne pepper and enough stock, broth or water to reach about halfway to the level of the broccoli. The broccoli will release more
liquid as it cooks.
Bring it to a simmer, cook uncovered until the broccoli is tender but still bright green.
Remove a heaping cup of florets from the pan and set aside to cool.
Continue simmering the soup until the broccoli is soft enough to crush a piece with the back of a
Remove the pan from the heat and puree the soup until it is completely smooth and has a
Return the soup to low heat add the cheese and stir gently until the cheese is melted.
Stir in the heavy cream or sour cream and the reserved broccoli florets and heat through.
Taste for seasoning and adjust to your liking.
I highly recommend serving the soup garnished with more cheese, sliced green onion, and crisp, crumbled bacon. I like beef bacon.
Amount Per Serving: Calories: 340Total Fat: 24gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 671mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 15g
nutrition information will vary based on ingredients used.