Tuesday, January 10, 2012

Tasty Tuesday!

I have mentioned a few other times on my blog that I love when the weather gets cooler as this gives me more opportunity to make homemade soups!  I love cooking and baking and I love trying new foods!  When I go out to a restaurant I love Broccoli and Cheese soups.  I am a sucker for cheese and the two of them together taste awesome to me!  Though of course with not knowing what they have used for ingredients you do not know if it is as healthy as it should be.  When you make the food yourself you know what you are adding and can choose healthier options to add without sacrificing taste.

If you have never made a soup before and even if you have this is a simple recipe that does not take that long at all to make.  You know it is made with fresh ingredients and if you have children it is simple enough that you can make it with children!

Broccoli Cheddar Soup

1 bunch broccoli
1 medium onion chopped
2 small baking potatoes, peeled and chopped
1 garlic clove minced
2 cups reduced sodium chicken or vegetable broth
1/2 tsp dried thyme
1/4 tsp pepper
pinch hot pepper flakes (this can be left out if you do not want any added spice)
2 cups milk
1/2 tsp salt
1 cup shredded cheddar cheese

-Peel and chop the broccoli stems and chops up florets, keeping the stems and florets separate.
- In a pot combine your broccoli stems, onion, potatoes, garlic, broth, thyme, pepper and hot pepper flakes and bring all of them to a boil.
-Reduce your heat and while cover allow the pot to simmer for about 10 minutes.  After this time you may now add in your florets and replace the lid and simmer for another 5 minutes or until the vegetables are softened.
-Use an immersion blender or transfer to a blender in batches and puree soup.  Once pureed add milk until smooth.  Return to heat if required to steaming and if too thick feel free to add more milk.  Season with salt if you wish and top with cheese at time of serving.

This will make about 4-6 servings


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