Broccoli Soup with Cheddar Cheese

This is a quick, easy and healthy recipe that I found from the DairyGoodness website.  The only ingredient that I think might not be that healthy is the chicken broth, so I used the low-sodium type to make myself feel better.

I found the soup did not turn out as green as I liked it to be, it is probably because my bunch of broccoli wasn't large enough (next time, I'll need to add more).  Overall, I liked the taste and texture of it.  A good and comfort soup for the fall. :)

More photos are posted on flickr.

Broccoli Soup with Cheedar Cheese

ingredients

• 1 bunch broccoli (1 1/2 lb/750 g) (I did not put enough ...)
• 1 medium onion, chopped
• 2 potatoes, peeled and diced
• 1 clove garlic, minced (I skipped on this)
• 2 cups (500 mL) chicken or vegetable broth (I used chicken broth)
• 1 tsp (5 mL) grated orange rind
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) pepper
• Pinch dried red pepper flakes
• 2 cups (500 mL) milk
• Salt to taste (Optional)
• 1 cup (250 mL) grated Canadian Cheddar cheese

preparation

Peel and chop broccoli stems; coarsely chop florets to make at least 6 cups (1.5L) total.

In saucepan, combine broccoli stems, onion, potatoes, garlic, broth, orange rind, thyme, pepper and red pepper flakes; bring to boil. Reduce heat, cover and simmer for 10 min. Add florets; simmer, covered, for 5 min or until vegetables are softened.

In blender, food processor, purée soup, in batches, with milk until smooth. Return to pan and heat through but do not boil. Add more milk if too thick. Season with salt. Spoon into bowls; sprinkle with Cheddar cheese.