Wednesday, December 14, 2011

Cheesy Broccoli Soup

I have a well known love of soup. I am particularly fond of it when it's cold and rainy out.

The last week or so has been soup weather. We've had taco soup, tomato soup, and a brand new recipe- cheesy broccoli soup.

We served the cheesy broccoli soup with crusty gluten free ciabatta buns. The meal was wonderfully rustic- and simple. It was just what I needed during the busy Christmas season.

Here's to you and your culinary adventures, friends. Cheers!

Cheesy Broccoli Soup

Serves 6

1 cup chopped onion  
2 garlic cloves, minced 
3 cups chicken or veggie broth (I used turkey broth that I made and froze at Thanksgiving)
1 (16-ounce) package broccoli florets 
 2 1/2 cups 1% reduced-fat milk 
1/3 cup all-purpose gluten free flour 
1/4 tsp black pepper 
8 oz Velveeta, cubed
4 oz cheddar cheese, shredded 

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheeses, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth* Return pureed soup mixture to pan. Ladle into bowls and serve.

* I used my stick blender to puree the soup. I like mine to have some texture so I leave it fairly bumpy.

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