KID-Approved Broccoli Soup
Ingredients
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Instructions
- Heat oil in large pot. Add onion and sauté until slightly brown and somewhat translucent, approximately 3-4 minutes.
- Add frozen broccoli, and give it all a stir, scraping any good browned parts off the bottom of the pan.
- Add chicken broth, water, and bouillon cubes. Cover and bring to a boil.
- Reduce heat to low and simmer until broccoli is soft when pierced through with a fork, approximately 15 minutes.
- Remove from heat. Using an immersion blender, puree the soup until smooth and creamy.
- Slowly add the milk. If the milk is straight from the refrigerator, take this extra step to make sure it does not curdle: add a bit of soup into the milk first and bring up the temperature. When the milk is somewhat warm, slowly add it to the soup.
- Season to taste with pepper, if needed. Be careful with adding more salt if you will be adding cheese.
- Serve with a large pinch of shredded cheese on top, which melts deliciously into the soup. I usually use a sharp cheddar or a Mexican blend.
- In my house, while finishing the bowls, I must also feed a pinch of cheese into each child’s mouth. I am not sure when this ritual started, but broccoli soup means I walk around with a bag of cheese and feed my kids like baby birds. You can of course skip this step, but I would recommend carrying on the tradition. It definitely starts dinner on the right note.
- Enjoy!
Recipe Notes
Nutrition Info: 1 serving = 1 cup | Calories: 46 | Fat: 3 g | Saturated Fat: 0.3 g | Trans Fat: 0.2 g | Cholesterol: 2 g | Sodium: 293 mg | Total Carbohydrate: 6 g | Dietary Fiber: 2 g | Sugars: 3.5 g | Protein: 3 g
