What a way to get kids to eat their broccoli-puree it into a soup, and add some cheese! I love this recipe in that it isn't very heavy on the milk, but uses potatoes instead to add richness and to thicken it up. If you want to freeze this soup, just prepare it without adding the sour cream and add once you thaw and re-heat. Just don't let it boil or the cream will curdle. Use a really good quality, strong cheese for the best flavor and you can even top it with crispy bacon to take it over the top if you wish.
1 cup chopped onions
1 clove minced garlic
1/2 cup chopped celery
2 1/2 cups chicken broth
3 cups broccoli florets
1 cup peeled, cubed Yukon Gold potatoes
1/2 cup low fat sour cream
3/4 cup aged Cheddar, shredded
1/2 tsp ground thyme
1/2 tsp fresh cracked pepper
1/2 tsp Worcestershire sauce
1/4 tsp salt
4 dashes hot pepper sauce (or more, to taste)
Saute the onions, garlic, and celery in a bit of oil in a large soup pot until they are soft. Add the chicken broth, potatoes, and 2 cups of the broccoli. Bring to a boil, then cover and simmer for about 10 minutes until the veggies are softened.
Steam the remaining cup of broccoli in your microwave until crisp tender and drain.
Using an immersion blender, blender or food processor, blend the soup until it is coarsely pureed. Pour it back into the pot. Stir in the sour cream, cheese, remaining broccoli, thyme, pepper, Worcestershire sauce, salt, and hot pepper sauce.
Stir and continue to heat through. Don't let it boil, or the sour cream might curdle. This soup also doesn't freeze well but keeps in the fridge for a few days and makes really great leftovers.
Makes 4-6 servings
Adapted from Loonyspoons