Creamy Broccoli Tomato Cheese Soup

Creamy Broccoli Tomato Cheese Soup

sobota, 8 lutego 2014

Creamy Broccoli Tomato Cheese Soup

Time: 30 mins

Ingredients

• 1 large white onion, finely chopped
• 1 lb broccoli floret
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 1/2 cups vegetable broth (or chicken broth)
• 1/4 teaspoon pepper
• 1/8 teaspoon curry powder
• 1 1/2 cups low-fat milk (or half and half)
• 1 -1 1/2 cup shredded cheddar cheese (or shredded American cheese)
• salt, if needed, to taste

Directions

• 1 Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
• 2 Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
• 3 Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
• 4 Add salt if needed, to taste.
• 5 Serve.